← 3.2 Product Processing and Value Addition
Making yoghurt
Agriculture · Grade 10 · about 40 minutes
A school-farm batch of yoghurt: strain, heat, cool, add a live starter, incubate, chill and pack in labelled cups.
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- 7 sections of explanation, worked examples and diagrams
- 1 practice task with hints and worked answers
- A quiz that marks itself as you go
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Other lessons in this sub-strand
- Value addition and processing produce
- Packaging, branding, and the ethics of processing
- Food hygiene in processing
- Handling and processing milk
- Making yoghurt
- Butter, ghee and fermented milk
- Processing meat
- Processing fish
- Packing honey
- Hides, skins and eggs
- Drying vegetables
- Tomato sauce from surplus
- Making fruit jam
- Making fruit juice
- Milling cereals into flour
- Crisps, chips and nut butter
- Home-based packaging practice
- Branding a school-farm product
- Designing value-addition equipment
- Ethics, standards and Kenya examples