Page 184 - Agriculture_Form_3

Agriculture for Secondary Schools

Activity 9.10
1. Collect and prepare fresh milk from a clean, healthy cow or obtain fresh milk
from a trusted source.

2. Make a mala by following the procedure you have learnt.
FOR ONLINE READING ONLY
3. Reflect on your work by answering the following questions:
(a) Was your mala well-fermented?

(b) What factors influenced the result?

(c) How can the quality be improved next time?

Yoghurt making at a small-scale level
Yoghurt is a fermented milk product made by adding specific live bacteria in
warm milk. It is thicker than mala, has a tangy flavour, and is highly nutritious.
Yoghurt can be consumed plain, sweetened, or flavoured with fruits. Like mala,
it can be produced at home, in schools, or by youth groups using simple tools and
clean practices. Maintaining hygiene during yoghurt preparation is essential to
ensure safety and quality. All equipment must be properly cleaned, and only fresh,
uncontaminated milk from healthy animals should be used. Proper temperature
control during fermentation is key to achieving a thick and well-textured yoghurt.
Tools and materials for making yoghurt
(a) Clean a saucepan or pot for boiling milk

(b) Thermometer (optional, for checking milk temperature)

(c) Clean metal spoon (used to test milk temperature if a thermometer is not
available)

(d) Cooking paddle or ladle for stirring
(e) Clean fermentation container with a tight-fitting lid

(f) A basin with cool water for cooling the milk

(g) Clean water for washing equipment
(h) Fresh cow’s milk (from a healthy animal)

(i) Starter culture, which can be plain, unsweetened yoghurt containing live
cultures or a commercial yoghurt starter (available in dairy supply or agro vet
shops). Avoid using sweetened or flavoured yoghurt as a starter, as it may not
contain active cultures or may interfere with fermentation.

Student’s Book Form Three 175

17/09/2025 14:12
AGRICULTURE F3.indd 175 17/09/2025 14:12
AGRICULTURE F3.indd 175