Page 192 - Agriculture_Form_3

Agriculture for Secondary Schools

(b) Place a weight (e.g., a clean stone or filled container) on top.
(c) Press for 3 - 5 hours to remove extra whey and firm up the cheese.

Step 5: Add salt and store
(a) Unwrap the cheese and sprinkle salt over the surface. Mix or rub it gently.
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(b) Shape the cheese into a block or ball.

(c) Store in a clean, covered container in a cool place or refrigerator. If
refrigerated, the cheese can last for up to 1 week. Consume earlier if
stored without refrigeration.

Activity 9.14

1. Collect and prepare fresh milk from a clean, healthy cow or obtain fresh milk
from a trusted source.
2. Make cheese by following the steps you have learnt.

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

(a) Did the milk form curds and whey properly?

(b) Was your cheese well-formed after pressing?

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

Exercise 9.8

1. Neema is producing 10 litres of fresh cow’s milk daily from a lactating cow.
She wants to process it and earn more income.

(a) Suggest two products she could make and explain how these would help
her preserve the milk.

(b) What basic tools would she need to make these products at home?

2. A student made a mala at home but found that it had a bad smell and remained
watery even after a full day of fermentation.
(a) What could be the possible reasons for the failure?

Student’s Book Form Three 183

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AGRICULTURE F3.indd 183