With the surging price of milk, the price of yoghurt has also gone up.

In March and April, a 500ml tin of yoghurt cost sh3000 up from sh2500. Today it costs sh3500.

However, yoghurt can be prepared at home.

To produce 250ml of yoghurt, a quarter litre of milk is heated to about 180F or 80C and then cooled to approximately 110F or 43C. Once the milk has cooled, a tablespoon of yoghurt is added to the scalded milk and mixed well.  The yoghurt is poured into a container and incubated.

The duration of fermentation depends on the desired texture and tang in the final product.

A shorter period yields a slightly runner product with a mildly sour flavour, while a longer period yields a thicker and tarter yoghurt.