2.5 Preserving animal products

• Importance of preserving milk and meat at household level
• Preserving milk by boiling, fermenting (mala / mursik-style) and home cooling
• Preserving meat by salting, boiling, drying and smoking
• Household hygiene when preserving milk and meat

• explain the importance of preserving milk and meat at household level
• preserve meat to prolong shelf life at household level
• preserve milk to prolong shelf life at household level
• embrace the use of various methods to preserve animal products at household level

“How can we preserve milk and meat at household level?”

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1. Why preserve milk and meat
   40 min · 1 practice tasks · quiz
   Household preservation lengthens the time milk and meat stay safe to eat, saving food and money when there is no fridge or the market is far.
2. Hygiene for preservation
   40 min · 1 practice tasks · quiz
   Clean tools, washed hands, covered food, safe water and an honest label are the hygiene that makes boiling or salting actually work.
3. Boiling milk
   40 min · 1 practice tasks · quiz
   Strain milk into a clean sufuria, bring it just to the boil while stirring, then cool it covered. Boiling is the first household preserve for drinking milk.
4. Fermenting mala
   40 min · 1 practice tasks · quiz
   Mala is boiled milk cooled until tepid, given a clean starter, and left covered until thick and pleasantly sour. It lasts longer than fresh milk.
5. Mursik-style milk
   40 min · 1 practice tasks · quiz
   Mursik-style preservation uses a cleaned, often charcoal-treated gourd, boiled cooled milk, and time. Learn the local method from an elder; do not fake it with dirt.
6. Home cooling of milk
   40 min · 1 practice tasks · quiz
   Shade, a wet-cloth wrap, standing the can in cold water, or a fridge all slow souring. Cooling does not replace boiling dirty milk into safety.
7. Salting and boiling meat
   40 min · 1 practice tasks · quiz
   Salt draws water that microbes need; boiling cooks meat through and kills many germs. Both are household ways to prolong meat for a short or medium time.
8. Drying and smoking meat
   40 min · 1 practice tasks · quiz
   Thin salted strips dried on a raised rack, or smoked over clean wood, become a longer household keep such as nyama kavu. Keep off flies, rain, plastic smoke and goats.
9. Choosing and promoting methods
   40 min · 1 practice tasks · quiz
   Match milk to boil, ferment or cool, and meat to boil, salt, dry or smoke, then present a method the household can keep clean so the class embraces preservation.