Greek yogurt, sometimes called kerned yogurt, is known for its creamy, dense texture. This is achieved through a straining process that removes much of the whey, resulting in a thicker consistency compared to regular yogurt.
Deborah shared her story during an interview on Citizen TV, recalling how she first encountered Greek yogurt during a vacation in a UK supermarket. Intrigued by its delightful taste, she was motivated to start a business after returning to Kenya and finding it unavailable in local stores.
“I stumbled upon Greek yogurt by chance while I was abroad, and it was absolutely delicious. When I came back to Kenya, I searched for it, but couldn’t find it anywhere,” Deborah explained. “That’s when I decided to try making it myself. I researched the recipe online, and after some trial and error, we finally got it right.”
In a conversation with Business Daily, Deborah detailed how she honed her skills by watching YouTube videos and reading articles on yogurt-making. She distributed samples to her family and friends and was thrilled by their positive feedback.
“Our yogurt is rich and satisfying, with a thicker texture, less sugar, and real fruit. It’s packed with twice the amount of protein and calcium compared to regular yogurt, and it also contains significantly lower lactose,” Deborah said. “It’s a nutritious treat for anyone who loves yogurt.”
The term “Mtindi” is the Swahili word for yogurt or fermented milk.
The company sources its milk from local farmers, which is then pasteurized using a milk pasteurizer machine. After boiling and cooling the milk, the inoculation process begins. Deborah further explained, “Once the milk is ready, we go the extra step to create strained yogurt by removing the whey through the straining process.”
Mtindi offers a variety of Greek yogurt flavors, such as plain, strawberry, pineapple, mango, and passion fruit. Their products can be found in stores like Naivas, Healthy U, Zukini, and ArtCafe Market, and are also available for online purchase. Notably, Mtindi is the only Greek yogurt manufacturer in Kenya.
To keep up with the growing demand, the company uses over four tonnes of milk each month. The business is supported by a dedicated team of at least five employees, including both permanent and contract workers.
“We train our staff to ensure they have the necessary skills, even if they come from a food science background. Those who require additional training are given the guidance they need,” Deborah added.
