Fermented milk is one of the foods that are highly respected and form a part of the daily intake in Namibia. There are many types of fermented milk in Namibia, which have different preparation methods. Milk fermentation assists in preserving the milk by generating organic acids (e.g., lactic and acetic acids) and antimicrobial compounds (e.g., bacteriocins), as well as flavour compounds (e.g., acetaldehyde) and other metabolites (e.g., exopolysaccharides) that contribute to the product’s organoleptic properties. Fermented milk provides special therapeutic and prophylactic properties against many diseases, symptoms and health problems.