Page 190 - Agriculture_Form_3

Agriculture for Secondary Schools

Activity 9.13
1. Prepare butter using the small-scale method you have already learnt, or obtain
clean, fresh butter from a trusted source.

2. Make ghee by following the steps you have learnt.
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3. Reflect on your work by answering the following questions:
(a) Did your ghee turn out clear and golden?

(b) What signs showed you that the ghee was ready?

(c) What would you do differently to improve the process next time?

Cheese making at a small-scale level
Cheese is a solid dairy product made by coagulating milk proteins (mainly
casein) using natural acids, enzymes (like rennet), or fermented products such
as sour milk. It is rich in protein, calcium, and fat, and can be preserved longer

than fresh milk. Cheese making is a good way to add value to milk, improve food
security, and generate income. Small-scale cheese-making can be done at home,
in schools, or by youth groups using simple tools and clean practices. Before
starting, it is important to remember the following:

(a) Always use fresh, clean milk and clean equipment;
(b) Keep the milk at the correct temperature before adding the coagulant;

(c) Do not shake or disturb the curds while they are forming; and

(d) Wash hands and working surfaces thoroughly to avoid contamination.

Tools and materials for making cheese
(a) Clean saucepan or pot (for heating 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) Strainer, sieve, or cheesecloth (for draining curds)

(f) Clean bowl or container (for collecting whey)

Student’s Book Form Three 181

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AGRICULTURE F3.indd 181