Have you ever tried making yogurt from scratch? The taste is absolutely amazing in tell you. It’s fresh, thick, and very filling, especially when prepared well.

Yoghurt is a common drink consumed in most parts of the world. In Africa, it’s known by different names depending on where it is produced. In the northern part of Nigeria, it’s known as Nunu (Pronounced No-No).

Nunu is simply fermented milk (yoghurt). The fermentation is caused by the naturally occurring lactic acid bacteria, which can be found in raw milk extracted straight from the cow, which turns it into the yoghurt we all enjoy. Unlike other fermented milk products, this is made strictly from cow’s milk. Now, Nunu can be made with milk in different ways depending on the type of milk available to you. It can be made with: Raw milk, Powdered Milk

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1. How to make Yoghurt with raw Milk

The process of making nunu with raw milk is simple, especially since it’s mostly not pasteurized. This means the bacteria (Lactic acid bacteria) that convert it to yoghurt would be present in its raw natural form. The traditional way of making Nunu involves milking the cow and collecting the milk in containers.

The milk collected in these containers is left to sit in a warm, dark place in the home for a day or two to let the fermentation occur. Like in most fermented products, this is mostly a home-based product done for consumption at home or in small batches for sale.

To quicken the process, a small portion of the starter culture can be reserved for use later on to initiate fermentation in new batches.

Once the yoghurt is ready, it’s usually enjoyed by mixing with sugar and combined with fura before consumption.

2. How to Make Yoghurt Using Powdered Milk

If you don’t have raw milk readily available in your vicinity, then powdered milk would definitely be a great option. The process of making NuNu with powdered milk is also simple, although slightly different due to the fact that powdered milk has already been processed.

To be converted into powdered form, it usually goes through the process of pasteurization, which means lots of the naturally occurring lactic acid bacteria, which could cause fermentation and eventually spoilage, will be removed completely.

Therefore, to make yogurt with powdered milk, lactic acid bacteria would have to be introduced into the milk for fermentation to occur. This could be done by using reserved extracts from raw milk known as “starter cultures” in the first method above, or Isolated lactic acid bacteria samples.

These cultures, once added to the milk, will multiply, thereby converting it to yogurt. Now the taste would largely depend on the type (s) of lactic acid bacteria  introduced into the milk