Page 183 - Agriculture_Form_3

Agriculture for Secondary Schools

Step 2: Add the starter
(a) Add 2 - 3 tablespoons of starter culture per litre of cooled milk.
(b) Stir gently with a clean spoon to mix well.

(c) Do not add the starter while the milk is still hot. It must be cooled to warm
FOR ONLINE READING ONLY
or room temperature to protect the live bacteria (from a starter culture).

Step 3: Ferment the milk
(a) After adding and mixing the starter culture, transfer the milk into a clean
fermentation container (do not use the boiling pan).

(b) Cover the container using one of the following:

(i) A clean, breathable cloth tied securely around the top.
(ii) A loose-fitting lid that protects from dust and insects but allows air
exchange. Note: If the environment has many flies or dust, a loosely
fitted lid may be safer than an open cloth.

(c) Place the container in a warm, undisturbed area at room temperature (20
- 30 ℃).

(d) Let the milk ferment for 12 - 24 hours.
(e) Do not shake or disturb the container during this period.

Step 4: Check and store the mala for consumption or sale

(a) After fermentation, the milk should be thick, slightly sour, and have a
fresh smell.
(b) If not fully fermented, leave it for a few more hours.

(c) Once ready, store the mala in a cool place or refrigerator. It remains for
up to 4 days at room temperature without a need for a refrigerator. When
kept at less than 10 ℃, mala milk remains fresh for 2 - 3 weeks. Therefore,
where possible, refrigerate it to increase its shelf life. If a refrigerator is
not available, mala can be preserved using evaporative coolers or zero-
energy cooling chambers. These low-cost methods help to keep mala
cool and fresh for longer, especially in hot areas without electricity.

174 Student’s Book Form Three

17/09/2025 14:12
AGRICULTURE F3.indd 174 17/09/2025 14:12
AGRICULTURE F3.indd 174