Greek yogurt, often referred to as kerned yogurt, undergoes a straining process that eliminates a significant portion of its whey, leading to a denser texture.
During an appearance on Citizen TV, Deborah recounted her experience of discovering Greek yogurt while on vacation in a UK supermarket.
She found the yogurt delightful upon tasting it and decided to pursue a business venture after failing to locate it in local stores.
“I unexpectedly encountered Greek yogurt, which I had never tried before, and it was incredibly delicious. Upon returning to Kenya, I searched for it in the market but was unsuccessful
“This inspired me to attempt making it myself; I researched the recipe online, and despite a few mistakes, we eventually perfected it,” Deborah shared with Citizen TV.
In an interview with Business Daily, she explained that after acquiring the necessary skills through YouTube and various articles, she distributed samples to family and friends, receiving feedback that exceeded her expectations.
“The outcome is a delightful and nutritious yogurt that is thicker, lower in sugar, and enriched with real fruit, offering double the protein and calcium compared to standard yogurt. Additionally, our yogurt features remarkably low lactose levels,” she stated.
The term “Mtindi” is the Swahili word for yogurt or fermented milk.
The food processor obtains its milk from local farmers, subsequently boiling it with a milk pasteurizer machine, cooling it, and then inoculating it.
Deborah elaborated, “Once it’s ready, we take it a step further to create strained yogurt; the whey is removed through straining.”
The company offers a range of Greek yogurt flavors, including natural plain, strawberry, pineapple, mango, and passion fruit.
Their products are available at Naivas, Healthy U, Zukini, and ArtCafe Market, and they also provide online sales. Mtindi stands as the sole manufacturer of Greek yogurt in Kenya.
The company utilizes over four tonnes of milk monthly to meet the steadily increasing demand for its yogurt. It is operated by a team of at least five employees, comprising both permanent and contract staff.
Deborah noted, “We provide training for our employees, although some have backgrounds in food science. Those requiring training are typically given the necessary instruction.”
