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Practical Yogurt and Ice Cream Production From Home or A Mini Factory
Practical Yogurt and Ice Cream Production From Home or A Mini Factory
Practical Yogurt and Ice Cream Production From Home or A Mini Factory
www.startyourownbizmag.com
Dedication
Dedicated to the restless ones who want to create home business and have financial FREEDOM!
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Published by:
Henry Omeonogor and Menog Publishing syobizng@gmail.com, www.startyourownbizmag.com
Disclaimer
Although the author O. Henry Omenogor and publisher have made every effort to
ensure that the information in this book was correct at press time, the author and
publisher do not assume and hereby disclaim any liability to any party for any loss,
damage, or disruption caused by errors or omissions, whether such errors or omissions
result from negligence, accident, or any other cause.
This book is not intended as a substitute for the legal or accounting advice. . The reader
should regularly consult a professional in matters relating to his/her country’s laws for
business as well as a professional accountant for accounting purpose.
The information in this book is meant to guide the buyer for the production of Yogurt and
Ice Cream from home or set up his/her own mini factory for production.
Your result may vary as you apply the advice and instructions. The authors and
publisher advise readers to take full responsibility for their results. Before practicing the
skills described in this book, be sure that your equipment as well as baking ingredients
complete for maximum success.
What is Yoghurt
The word yogurt comes from Turkey and refers to a tart, thick
milk. However, the origin of yogurt is not singular. Yogurt can be
found in nearly every culture that has kept animals for milk and it
was likely discovered in similar ways in each region.
You can buy unsweetened Yoghurt from the store (this is called
culture or starter) or you can make yours. I will show you how to
produce yours in the production aspect of this ebook. If you are
buying a culture or starter, some may not write or label it to be a
starter or culture. It will be labeled as unsweetened or plain
yoghurt. It is the same. A starter or Culture Must not have flavour.
It has to be plain.
"Take up one idea. Make that one idea your life--think of it, dream of it, live on that idea.
Let the brain, muscles, nerves, every part of your body, be full of that idea, and just
leave every other idea alone. This is the way to success." Swami Vivekananda
STEPS:
gelatin into the cup and mix thoroughly for the gelatin to
dissolve completely.
Pour back the mixture of gelatin and the milk in the cup or
bowl to the pot containing the full milk again and boil for
15 minutes while you stir at intervals to prevent the milk
from sticking to the pot. This is call pasteurizing of the
milk.
Bring down the boiled milk and gelatin and allow cooling
for 15 minutes.
Bring it out and use sieve to sieve your yogurt. This will
remove tick contents which did not form and let your
yogurt become very smooth.
Now you will not go and buy another culture again as you
will make your own culture. Take some part of your new
unsweetened yogurt and keep in the refrigerator for your
next production. That is your culture. Do not add any
sugar or flavor to that one.
flavors and use this one for your next production. That is
your starter or culture.
PACKAGING:
Ice Cream is a soft, sweet frozen food made with milk and cream
and typically flavored with vanilla, fruit, or other ingredients.
You can make ice cream at home for family, or for business.
Method 1:
Here’s the recipe that will cost you a few money to produce a
decent home-made ice-cream for commercial
Ingredients:
Procedures:
1. Mix all ingredients using mixer (or egg whisk) until the
consistency is foamy.
2. Pour in a stainless steel pan or boiler. Let boil for 15 minutes
to kill any microbes or bacteria. Set aside to cool.
3. Put desired flavoring such as vanilla, lemon, strawberry,
banana, pineapple, chocolate, coffee, nuts, cashew and
others. You can also use real fruit flavors like mango,
cheese, etc.
4. Put into freezer for half an hour or until half-frozen.
5. Remove from freezer and mix again (with big wooden spoon
or egg whisk) until the consistency becomes a thick mass.
6. Transfer it in round stainless container. Cover, put it in
wooden push cart. Put lots of crushed ice and salt between
the containers. You can use dry ice as an alternative.
7. The ice-cream will get hard in 20 minutes.
Method 2:
Materials Needed:
Grater
Large whisk
Measuring spoons and cups
Pocket-type thermometer
Steel paddle
Sieve screen
Stainless steel container
Weighing scale
Wooden bucket
Wooden ladle
1 kg White sugar
1/2 kg Skimmed milk
1/2 kg Butter milk powder
600 g Cassava flour
7 kg Table salt
4 pcs Egg yolks
2 cans 300ml Condensed milk
1 can 300g Cream (whipping cream)
1/2 bar Cheese
1 kg Grated coconut
2 tbsp food color (egg yellow)
3 tbsp Vanilla
7 tsp or 34.5ml rhum or brandy
1/4 ice block
1. Preparation
1. Once all the ingredients are ready, extract coconut milk from
the grated coconut using 4 cups of water. Set it aside.
2. Extract more coconut milk from the same grated coconut,
this time using 8 cups of water. To remove the coconut bits
from it, don’t forget to filter the coconut milk after the
extraction. Set the second extraction aside likewise.
3. Get the eggs and separate the white from the yolk. Beat the
egg yolks, then mix them with the second extraction of
coconut milk.
4. Once the mixture is blended well, slowly add the skimmed
milk and the buttermilk powder while mixing the mixture with
a whisk. Some ice-cream makers use either skimmed milk or
buttermilk powder, but if you want to make your ice cream a
bit more special, you can mix the two powders. You just
need to maintain the required 1-to-1 proportion.
5. After blending the mixture, set it aside. (Mixing milk and egg
gives rise to custard.)
6. Get the cassava flour and dissolve it in 2 cups of water.
Once the cassava flour is completely dissolved, filter it using
a sieve or cheesecloth. Also set aside.
7. Get the stainless steel container and prepare it to hold the
cream mixture.
8. Spread 1/4 kg of white sugar at the bottom of the stainless
steel container to avoid unnecessary coagulation of the
cream.
2. Scalding
3. Chilling
While waiting for the ice cream to be chilled, prepare the flavoring.
For this project, we will make mango marmalade.
4. First Freezing
After chilling the ice cream overnight, you can now freeze it by
putting more ice in the wooden bucket. You need to put the
crushed ice and the rock salt alternately. Using the paddle,
compact the ice and the salt each time you put in more ice.
Compacting lessens the air gaps that cause the ice to melt faster.
While still in the freezing stage, get the steel handbeater and start
stirring the cream to let it expand. Once it expands to half of the
container, mix in the following while continuously stirring the
cream mixture:
5. Final Freezing
At this stage, you may now pack the ice cream in small containers
like pint containers, small cups, half-gallon or gallon containers,
and freeze the cream in these containers. Or you may simply put
the ice cream in the stainless steel container for final freezing.
During the final freezing stage, you need to cover the container
tightly and add more crushed ice and salt in the bucket as well as
on top of the container. Let it stay for 2 hours or until frozen.
Now your ice cream is ready for consumption. Keep it frozen until
it is ready for serving. The shelf life of this ice cream product is 7
to 10 days, depending on temperature fluctuations. If you can
maintain the temperature between -18°C and-25°C, the shelf life
of the ice cream would be longer and the quality would be better.
Method 3:
Aside the above, you can also buy an already prepared Ice
Cream Powder that is available for commercial ice cream
business with no sweat. In Lagos, you can call Comelk Mix
Company on 09075893513.
In this last method, you can buy ice cream dispenser and sell as
Clubs, Cinema Centers, and Schools etc
You could also search online for Ice Cream Powder and cone
sellers. They are in Ojo.
Method 4:
However, the ideal milk whipping cream should not be liquid but
powdered Whipping Cream.
Add your flavors, toppings, and mix it with the condense milk.
Below is Pastor Blakesley’s first bread after taking my distance online training along
with book purchase with me. It was an awesome experience with him. He has since
started his home baking with Micro Oven and still bought into my Ice Cream Making
Training. He sent me this pix below.
“It is as if we have known for long. Thank you for your training. I am enjoying the online
one on one training, I made some bread today and I am happy. Mrs. Aramide, Abuja,
Nigeria
“Thank you Uncle Henry for your work. Your vision affirmation section of this training is
great. I am lucky as I wanted to travel down to Nigeria after calling you but you called
me back to train me here. The milk bread, Sardine and Braided
bread has improved my baking products. Alhaja
Zainab, Ashaley Botwe, Accra Ghana.
This is Alhaja Zainab to the left learning how to fold and make
sardine rolls.
As of today, she owns three baking shop spread in Ashaley
Botwe and Madina area of Accra Ghana.
“What more can I say, I am grateful to God for bringing you my way. I bought my Oven
and baking materials without a baking knowledge and by providence I located your
advert on Tonaton and went for four days coaching, On the third day, expatriates
ordered my bread. I am grateful. Mrs Mavis from Kasoa, Accra.
-----She has invested big into this business and have reaped also. Mrs Mavis is still on
my consultancy.
My workshop attendee