The Plant-Based Yogurt & Butter Production Training Program was a groundbreaking initiative designed to equip Kenyan women chefs and culinary instructors with expert skills in crafting dairy-free yogurt and butter. This hands-on program focused on fermentation techniques, ingredient selection and innovative methods to create nutritious, flavorful and sustainable plant-based dairy alternatives.
Participants explored the science behind plant-based fermentation, learning to develop creamy, rich and healthy yogurt and butter using locally available ingredients. With the growing demand for health-conscious and eco-friendly food options-this training program empowered chefs to innovate and lead in Kenya’s evolving food landscape.
Beyond skill-building, the program fostered a movement toward sustainable food systems by providing chefs & culinary instructors with the tools to introduce plant-based dairy curriculum & plant-based dairy into restaurants, schools, hospitals and other institutions. These chefs are now set to redefine dairy-free cuisine by offering delicious and ethical alternatives to traditional dairy products.
Stay tuned as we continue to empower culinary professionals in the plant-based revolution!
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