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AT-HOME MILK FERMENT PRODUCTION: FACT SHEET 

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•  Dry cans on a drying rack preferably in the sun. This is because

exposure to sunlight will help kill off bacteria while the milk containers

(buckets, cans) air dry.

Adapted from Milk Processing Guide Series Volume 4 Published by: 

FAO/TCP/KEN/6611 Project – with modifications 

Safety issues to remember

Raw milk and other milk-based products naturally contain both beneficial and

harmful bacteria. However, milk may contain harmful bacteria that can cause seriousillness. These bacteria can be shed by animals into milk at the farm, or contaminated

 by manure on the farm. Milk is nutritionally complete which makes it an ideal

environment for bacteria to grow. .

Your fermented milk may be unsafe to eat if:

•  If the yogurt does not set properly

•  Molds, yeasts (green or yellow growths) start to grow on top of the yogurt,

even before its expiry date.

Seek medical help if you experience any of the following symptoms after consumingyour home fermented milk: - Nausea, vomiting, diarrhea, fever

Important Note

•  Good fermentation : the milk smells and tastes clean

•  The whey is at the top and the curd is at the bottom of the container

•  Bad fermentation the milk has an undesirable smell and the curd floats at the top and the

whey on the bottom

•  Remember when the weather is cooler the fermentation process will take longer than in

the hot season. This is because higher temperatures make the bacteria more active and

colder temperatures slow down the bacteria’s action.