Dairy Tradition · Buffalo Curd & Palm Syrup
Meekiri (Buffalo Curd) with Treacle
Photo: Z thomas / Wikimedia Commons · CC BY-SA 4.0
The curd sets not in a machine but inside a coarse, unglazed clay pot, whose porous walls quietly wick out moisture overnight and thicken the curd from the outside in.
Water buffalo milk, prized for its higher fat content, is boiled, seeded with a spoonful of old curd, and left to set overnight in a clay pot, then served in wedges drizzled with kithul treacle. Roadside dairies and market stalls across Batticaloa's buffalo-herding countryside sell it fresh daily.
Why it's made this way: Batticaloa has raised water buffalo for milk for generations, and turning that milk into curd was a practical way to preserve it before refrigeration — now a signature sweet-savory snack of the east.
More from Sri Lanka
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.