Buffalo curd

Water Buffalo Curd

Freshly prepared Water Buffalo Curd in a traditional clay pot
Alternative names	මී කිරි (Meekiri), Dahi
Type	Dairy product
Place of origin	South Asia (India, Pakistan, Sri Lanka, Nepal)
Main ingredients	Buffalo milk
Cookbook: Water Buffalo Curd   Media: Water Buffalo Curd

A pot of buffalo curd with treacle in Sri Lanka

A cup of curd ready for the dessert

Dhau

Water buffalo curd, known as "මී කිරි" (Meekiri) in Sinhala and "Dahi" in Hindi, is a cherished dairy product that has its roots deep within the culinary traditions of South Asian countries, including India, Pakistan, Sri Lanka, and Nepal. Made primarily from buffalo milk, its popularity can be attributed to its rich consistency and unique taste.

Composition and Nutritional Value

Buffalo milk boasts a higher fat content compared to cow milk. This higher fat concentration translates to a thicker and creamier curd, often preferred for its texture and flavor.

Preparation

The process of preparing buffalo curd is steeped in tradition:

1. Boiling the milk: Fresh buffalo milk is boiled to kill any pathogens and to improve the texture of the curd.
2. Cooling: Post boiling, the milk is left to cool to a lukewarm temperature.
3. Inoculation: A spoonful of previously prepared curd (acting as a starter culture) is added to the milk.
4. Incubation: The inoculated milk is kept undisturbed in a warm place for several hours, allowing it to set and achieve the desired consistency.
5. Refrigeration: Once set, the curd can be refrigerated and consumed as required.

Traditional Packaging

Historically, and still prevalent in many regions today, buffalo curd is stored and sold in clay pots. These pots not only add a distinct flavor to the curd but also keep it cool due to the porous nature of the clay.

Recipes and Serving

Buffalo curd is versatile and can be consumed in a myriad of ways:

• Straight Up: Simply with a dash of honey or jaggery.
• Fruit Mix: Blended with fresh fruits to create a dessert or breakfast item.
• In Cooking: Used in various dishes as a base or as a side dish.
• Lassi: A popular drink made by blending curd with water, spices, and sugar.

Cultural Significance

Buffalo curd has been an integral part of South Asian cuisine and culture for centuries. It is often incorporated into religious ceremonies, festive occasions, and daily meals.

See Also

• Dairy farming in South Asia
• Yogurt
• Cuisine of Sri Lanka

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