Kisaakye checks on the solids formed after fermenting sour milk, which are being heated in an oven for further processing. — dpa
In a backyard behind a small office building in the outskirts of Kampala, Uganda, Jovia Kisaakye is checking buckets of fermenting milk.
Kisaakye, 20, is an entrepreneur and feels content as she lifts a lid and breathes in the pungent, sour aroma.
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