Page 181 - Agriculture_Form_3

Agriculture for Secondary Schools

only fresh, uncontaminated milk from healthy animals should be used. Containers
with cracks or poorly fitting lids should be avoided to prevent contamination.
When stored or offered for sale, the final product should be clearly labelled with
the date of preparation and expiration.
FOR ONLINE READING ONLY
Tools and materials for making a mala
(a) Clean a saucepan or pot for boiling milk

(b) Thermometer (optional, for checking milk temperature)
(c) Clean metal spoon (for testing milk temperature, if a thermometer is not
available)

(d) Clean container with a lid (plastic or glass) for fermentation

(e) Cooking paddle or ladle for stirring
(f) Clean water for washing utensils and equipment

(g) Fresh cow’s milk (from a healthy, clean animal)

(h) Starter culture, which can be one of the following:
(i) A few tablespoons of previously made mala (preferred method)

(ii) Naturally soured milk (left at room temperature for 1 - 2 days, from a
clean source)

(iii) A commercial starter culture for sour milk (available at veterinary or
agro-vet shops). Avoid using flavoured products for culture, as they are
not the same and may affect the fermentation.

Procedure for making mala
Step 1: Boil and cool the milk
(a) Examine the milk by checking smell, colour, and cleanliness, measure
density and run all-important tests learnt earlier, if necessary.

(b) Strain the fresh milk through a clean cloth to remove dirt or debris.

(c) Boil the milk for 5 - 10 minutes to destroy harmful bacteria while stirring
constantly using a clean cooking paddle or ladle. This helps to prevent
the milk from sticking at the bottom and forming a layer (milk skin) on
the surface, which can affect the quality.

172 Student’s Book Form Three

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