<![CDATA[In Cibiru Wetan, Bandung, cows' milk production reaches 5,000 liters per day, but most of it is not absorbed by the cooperative because it does not meet quality standards and is ultimately wasted. This highlights the gap between production potential and post-harvest processing capabilities at the farmer level. Training in processing milk into yogurt using simple technology can reduce waste while also opening up opportunities for public health and local entrepreneurship. The community service activity entitled "Training on the Utilization of Cow’s Milk as a Health Product in Cibiru Wetan Village, Bandung Regency" aimed to empower local dairy farmers in managing excess or substandard milk by turning it into yogurt, a functional health product. The method consisted of direct education, practical demonstrations, and mentoring in yogurt production using simple fermentation techniques, followed by pre- and post-test evaluations. A pre- and post-test evaluation showed an increase in participants’ knowledge from 45% to 89% of the 25 participants, 80% successfully produced yogurt with acceptable sensory quality, and 60% expressed interest in selling it as a home business. These outcomes indicate that the training not only improved technical skills but also fostered local entrepreneurship, contributing to SDG 3 (Good Health and Well-being) and SDG 8 (Decent Work and Economic Growth). Most participants succeeded in producing yogurt with acceptable sensory quality and expressed interest in selling it. The activity showed that with adequate training and support, local communities can utilize available resources to improve health and economic outcomes. This program also encouraged sustainable practices and provided a model that could be replicated in other rural areas with similar conditions. The results underline the importance of community-based education and technology transfer in promoting food security and local entrepreneurship.]]>
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