Page 188 - Agriculture_Form_3

Agriculture for Secondary Schools

(c) If kept in a cool environment, butter can last for up to 1 week without
refrigeration, and 2 - 3 weeks if refrigerated.

Activity 9.12

1. Collect and prepare fresh milk from a clean, healthy cow or obtain fresh milk
FOR ONLINE READING ONLY
from a trusted source.
2. Make butter by following the procedure you have learnt.

3. Reflect on your work by answering the following questions:

(a) Did your butter form well?

(b) What challenges did you face during the butter-making process?
(c) How can the butter-making process be improved next time?

Ghee making at a small-scale level
Ghee is a clarified butter made by heating butter to remove water and milk solids.
It has a golden colour, a rich aroma, and a long shelf life. Ghee is widely used
in cooking and is highly valued for its flavour and nutritional benefits. It can be
stored without refrigeration, making it especially useful in areas with limited
electricity. Ghee-making can be done using simple tools at home, in schools, or
by youth groups. It adds value to butter and provides an opportunity for income
generation through small-scale dairy processing.

Tools and materials for making ghee
(a) Clean saucepan or cooking pot (preferably heavy-bottomed)

(b) Cooking paddle or ladle (for stirring)
(c) Strainer or clean cloth (for filtering the ghee)

(d) Clean, dry container with a tight lid (for storage)

(e) Heat source (charcoal stove, gas, or firewood)

(f) Small funnel (optional, for easy pouring)
(g) Butter (prepared using the small-scale butter-making method)

Student’s Book Form Three 179

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