By Francis Ndungu
James Mwangi, a farmer from Limunga area in Marmanet Ward, Laikipia, has increased his farm’s earnings from milk ten-fold by making yoghurt, which has additionally launched his farm as a diversified farm shop.
Frustrated by the low prices offered for raw milk, which were sometimes falling below Sh40 a litre, James realised in 2019 he needed a new approach. As the production manager at Kiore Farm, he had invested heavily in quality feed and care for his cows, lifting yields, but the market price for raw milk was fluctuating so badly, especially during the rainy season when supply was high, that he was still struggling to achieve profits.
“I feed my cows with super Napier, desmodium, and lucerne, which increased milk production from 13 litres to 25 litres every morning,” said James. With two cows, he made his own high-protein feed mixes from sunflowers, maize, wheat germ, canola, and cottonseed cake, blending them with his silage to ensure optimal nutrition.
“The secret behind high milk production in cows is only feeding them feeds high in proteins, maintaining hygiene in their cubicles, and controlling both external and internal parasites,” he said.
But selling the raw milk left him at the mercy of fluctuating prices and unreliable buyers, who often paid late or disappeared altogether. It was this that finally prompted him to start processing his milk into yoghurt. But the change was so quickly successful that he then began buying milk from neighbours to process and sell, expanding his volumes and market.
“After I processed my milk into yoghurt, I became famous in my village. People came from all corners to buy yoghurt, and even shops and supermarket owners started coming to my home,” he said.
James’ farm, with indigenous trees and fruit trees, including mangoes, macadamia, apples, and tree tomatoes, also became an attraction for customers, with the farm’s environment offering a pleasant place to enjoy his yoghurt, boosting both his yoghurt and fruit sales.
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He also then expanded his farming activities to include capsicums, cabbages, and black nightshade on a large scale. The diverse farm produce attracted more visitors, many of whom bought yoghurt alongside fruits and vegetables.
“In most cases, customers who come for my farm produce also buy my yoghurt in large scale, and they go on to spread the good news to others,” said James. This cross-promotion between yoghurt and produce sales turned his farm into its own store..
Value addition also improved his milk prices. “The price of my product moved from Sh40 per litre to Sh160 per litre after processing it into yoghurt,” he said, while customers satisfied with the high-quality, fresh yoghurt, bought even more.
“After value addition, I set the price myself, which favours both me and my customers,” he said. Understanding the diverse economic levels of his customers in Limunga, James packaged his yoghurt in different sizes – 100ml for Sh20, 250ml for Sh 40, 500ml for Sh80, and 1 litre for Sh160 -ensuring affordability for all.
“My customers get satisfied as everyone is catered for. Children liked my yoghurt for its taste and aroma, and it didn’t cause any stomach complications. Adults said it was the best, as it came fresh from my cows and guaranteed quality,” he said.
During school entertainment seasons and local meetings, Mwangi supplied yoghurt, earning significant income while building his farm’s reputation.
To make the yoghurt, James:
- Boils the milk while stirring continuously
- After boiling, allows it to cool slightly, removing excess water and cream
- Uses a thermometer or hand-touch to check the right cooling point
- Adds blended yoghurt as a starter culture (100ml starter for 20 litres of milk)
- Stirs well and covers for 12 hours
- After fermentation, stirs the yoghurt using a propeller (manual or electric)
- Flavours the yoghurt with vanilla, strawberry, or passion fruit flavouring
- Adds sugar (1kg sugar for 20 litres of milk with 20g of flavour)
- Mixes thoroughly and allows to cool for one hour before packing into different containers (100ml, 250ml, 500ml, and 1 litre sizes)
- Stores the yoghurt in the fridge ready for market
“I do not use preservatives, as my yoghurt sells out within three to five days due to high demand,” he said. He has also found the ingredients cheap and readily available in local shops.
Looking ahead, he plans to open a yoghurt collection and distribution centre in nearby Jebi town to bring his products closer to customers. He is also focused on purchasing a yoghurt processing machine to boost his production capacity and brand his yoghurt to attract customers across the country.
He is also planting more super Napier and red Napier grasses for silage, to dnsure consistent cattle feed throughout the year and maintain his milk production, even during drought.