<![CDATA[Kalongan Village, East Ungaran District, Semarang Regency, has abundant fresh milk production potential; however, its economic value remains low because the milk is generally sold raw. Fresh milk is a perishable food product; therefore, post-harvest processing is necessary to extend its shelf life and increase its economic value. This community service program aimed to improve participants’ skills in processing fresh milk into yoghurt while creating opportunities for home-based businesses. The implementation methods included theoretical education, hands-on yoghurt production, and product marketing. The activity was conducted on July 26, 2026, for two hours and attended by 60 PKK cadres and community members of Kalongan Village. The results showed high participant enthusiasm during the yoghurt-making process, including equipment sterilization, milk pasteurization at 60–65°C for 15 minutes, starter inoculation, and organoleptic evaluation. The practical session produced 20 cups of yoghurt with a pH of 4, within the SNI standard range of 3.8–4.6, indicating that the product was safe and suitable for marketing. The activity successfully diversified fresh milk into higher-value processed products and encouraged the development of PKK-based micro-enterprises in Kalongan Village. ]]>
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