AT-HOME MILK FERMENT PRODUCTION: FACT SHEET

What is Fermented Milk?

Composition of fresh milk

Fermented milks are prepared from milk fermented by the action of good bacteria
(most commonly lactic acid bacteria) naturally found in milk or which may be added
to the milk. The milk and milk products used may or may not be homogenized
(mixed vigorously) so that the milk fat is evenly distributed through the milk and
must be pasteurized. These good bacteria remain active in the milk even when it is
consumed. There are two main species of good bacteria; these are Lactic acid
bacteria and Bifidobacteria. Some examples of the good bacteria that help milk
ferment are:

Nutrients in milk can differ depending on the age, breed of cattle or goat, the season
of the year and the food it is fed or grass the animal grazes. On average, milk has
4% fat, 3.4 percent protein and 4.8 percent milk sugar (lactose) and provides
approximately 730 kcal in energy per liter. As such a serving of 250 ml glass would
therefore provide 180kcal, which 10% of an under five year old childs energy needs
for a day and 6% of a symptomatic HIV+ adults and energy needs., a 250ml glass of
milk will provide 8 % of the needs of a HIV+ symptomatic childs experiencing
weight loss.12

Milk also provides valuable vitamins, vitamin A (for eyes, skin, hair, mucous
membranes and immunity), vitamin Bs (important for metabolism of carbohydrates
in foods to produce energy) and vitamin D (important for strong bones and teeth), as
well as minerals, calcium and phosphorus (both of which are important for bone
health). Source: http://www.fao.org/docrep/v1650t/v1650T0s.htm:- with modifications

Lactobacillus acidophilus, Lactobacillus GG, Lactobacillus reuteri: beneficial in reducing diarrhea from infections like shigella or rotavirus
or from the effects of antibiotics.
L. acidophilus and L. casei subsp. Rhmnosus to inhibit H. pylori
Bifido breve: diarrhea prevention
Bifido bifidum + Streptococcus thermophilus: prevented rotavirus
diarrhea
Bifido longum: decreased erythromycin induced diarrhea

Health benefits when milk is fermented

Effect of
fermentation
Increase in lactic acid
bacteria levels

Changes in milk

Effect on health

Breakdown to shorter
chain proteins

Reduced
lactose content
in milk *
Reduced
content of bad
bacteria*
Identification
of casein
peptides and
whey peptides
with functional
properties. *

Increased acidity

Sharpness of

After fermentation, the milk should not be heated nor should the whey (liquid part of
the sour milk) should not be removed. As fresh products they have a limited shelf
life and should preferably be kept refrigerated.

Source: International Dairy Foundation (IDF) 1969. International Standard

(Compositional Standard for Fermented milks) FIL-IDF 47, in revision. Brussels:
International Dairy Foundation with modifications

taste

No diarrhea and bloating

Improved gut health
Prevention of protection from bacterial
vaginosis and fungal infections in women
Ability to digest remaining lactose in the
fermented milk and use as energy source
Easier digestion
Some with antihypertensive effects
Some with pain relief effects
Some with immune enhancing properties
Some with calcium binding bone building
properties
Prevents harmful bacterial growth in milk*

ReferenceforchangesinenergyrequirementsinHIV:
http://whqlibdoc.who.int/publications/2003/9241591196.pdf
2
Referenceforenergyrequirementsinthelifecycle:
ftp://ftp.fao.org/docrep/fao/007/y5686e/y5686e00.pdf

AT-HOME MILK FERMENT PRODUCTION: FACT SHEET

*These aspects are especially beneficial for people living with HIV because of the
frequent bouts of diarrhea they experience, bloating experienced when they consume
fresh milk. Additionally research shows that hypertension and bone disease are a
common problem affecting people living with HIV. Also because of the immune
compromised state, limiting bacterial growth is beneficial to people living with HIV.

3.
4.

What are Traditional Fermented Fresh Milk Products

5.

These are milk products that have been made in different cultures for many centuries
as a means of preserving milk for later consumption and preventing spoilage (wild
fermentation). Only products containing live microorganisms can be regarded as
traditional fermented milk products.

6.

7.

culture supply which can be stored in a sealed tin, or if possible buy a package
of already fermented milk / yogurt to use as a starter.
Filter the milk to remove any dirt.
Bring the milk to the boil then let it keep bubbling for 5 minutes, keep stirring to
make sure that the milk heat evenly. If sugar will be added, add the sugar at this
stage.
After pasteurization the milk should be cooled to room temperature (the coolest
part of a dark room). You can cool the milk by placing the boiled milk container
in a bucket or wide open mouth basin with enough cold water to come to 2/3rds
of the way up the pot and leaving it in a cool part of the room.
When the milk has cooled add the starter culture (1 tablespoon for every liter
quantity of milk). If you are using a yogurt you have bought, add 100 ml yogurt
for every 1 liter of milk. This is called inoculating the milk. Stir well for 3-5
minutes to ensure it is evenly mixed.
Incubate at room temperature overnight (for 16 -18 hours).

Making Traditionally Fermented Milk

Using boiled /pasteurized milk:1.

2.

To ensure that your milk is of good quality check that:a. That you have cleaned and wiped the udders of the cows or goats with
a damp clean cloth
b. You always use clean and sanitized equipment and containers to ensure
a long shelf life for your fermented milk
c. The milk is free from dirt and sediment
d. The milk does not smell sour
e. The milk has no mould growing on it
f. Milk cows that have been treated with antibiotics or that have the udder
infection called mastitis and discard the milk.
i. Antibiotics in milk will stop the process of fermentation
because they kill the bacteria that cause the milk to ferment
Contact your local agricultural extension worker for a fermentation starter

Any bacteria or germs in the milk that can make it go bad are killed.
The fermented milk produced will be smooth and thick and viscous
product.
Stop the liquid (whey) from running the solid milk (curd) while the milk
ferments, this is called wheying off.
To ensure that the bacteria that make the milk ferment will grow well in
the milk.

Check the milk ferment, it should be a thick semisolid lump, this is called the
coagulum. It should be compact without cracks and whey on top.

9.

Break the coagulum and stir well to mix the curd evenly to a smooth
consistency.

10. Wash the containers you will use to pack the fermented milk well with soap and
hot water. Then place the containers, in boiling water for 5 minutes and allow
them to air dry. You can also use plastic bags and seal with a heat seal.

Remember that your finished milk product if not kept in a

refrigerator should be used within 4 days
With refrigeration the fermented milk can be kept for 21 days.

11. After the containers that were used during milking (cans, buckets) are emptied
of milk they should be cleaned as follows:

Boiling the milk is important so that

8.

Cold water rinse.

Scrubbed with brush and warm detergent (any unperfumed liquid soap
will do).
Cold water rinse.
Sterilization (sanitization) with boiling water or steam.

AT-HOME MILK FERMENT PRODUCTION: FACT SHEET

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 serious
illness. 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 consuming
your 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 bacterias action.