Page 191 - Agriculture_Form_3

Agriculture for Secondary Schools

(g) Clean pressing surface or board (for shaping cheese)
(h) Weights or clean stones (for pressing cheese)

(i) Knife (for cutting curds)

(j) Fresh cow’s milk (unadulterated and from a healthy animal)
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(k) Lemon juice or white vinegar (used to curdle milk). Alternatively, rennet or
sour milk can be used as a coagulant.

(l) Salt (for flavour and preservation)
(m) Clean water (for rinsing)

Procedure for making cheese
Step 1: Heat the milk
(a) Pour fresh milk into a clean saucepan.

(b) Heat slowly over low to medium heat to about 40 - 45 ℃ (warm, not
boiling). Use a thermometer if available. If not, test by placing a drop of
milk on the underside of your clean wrist; it should feel warm, not hot.

Step 2: Add coagulant
(a) Remove from heat.

(b) Add 4 tablespoons of lemon juice or vinegar per litre of milk.

(c) Stir gently for a few seconds, then let it settle undisturbed for 15 - 30
minutes until the milk separates into curds (solids) and whey (liquid).

Step 3: Drain the curds
(a) Place a clean strainer, sieve, or cheesecloth over a bowl.

(b) Pour the curdled milk into the strainer to drain the whey.
(c) Let it sit for a few minutes until most liquid has drained.

(d) If desired, rinse the curds gently with clean water to reduce sourness.

Step 4: Press the cheese
(a) Wrap the drained curds in cheesecloth and place them on a flat, clean
surface.

182 Student’s Book Form Three

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AGRICULTURE F3.indd 182 17/09/2025 14:12