Page 186 - Agriculture_Form_3

Agriculture for Secondary Schools

Activity 9.11
1. Collect and prepare fresh milk from a clean, healthy cow or obtain fresh milk
from a trusted source.

2. Make yoghurt by following the procedure you have learnt.
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3. Reflect on your work by answering the following questions:
(a) Was your yoghurt well fermented?

(b) What factors influenced the result?

(c) If the quality was not good enough. How can the quality be improved
next time?

Butter making at a small-scale level
Butter is a semi-solid dairy product made by churning cream or fermented milk
to separate fat from liquid (buttermilk). It is rich in fat, has a pleasant flavour, and
can be used for cooking, baking, or as a spread. Butter making is one of the oldest
and simplest ways of preserving milk fat, and it can be done at home, in schools,
or by youth groups using simple tools. Making butter adds value to milk, extends
its shelf life, and can generate income. It also teaches learners practical skills in
fat separation and milk handling.
Tools and materials for making butter
(a) A clean container or bowl for collecting cream

(b) Churn or clean bottle/plastic jar with a tight lid (for shaking/churning)

(c) Wooden spoon or spatula (for collecting and shaping butter)

(d) Sieve or strainer (to separate butter from buttermilk)
(e) Clean cold water (for washing butter)

(f) Cloth or butter muslin (optional, for draining)

(g) Clean salt (optional, for flavour and preservation)

Procedure for making butter
The procedure for making butter begins with preparing the cream. A cream can
be obtained by skimming from boiled and cooled milk, left to settle for several
hours; using a hand-operated cream separator for faster and more efficient
separation; allowing fresh milk to separate naturally by standing undisturbed in a

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