Village People Making Buffalo Curd | Making curd || Village life in Sri Lanka || EP 02

Making curd in traditional farm
Home industrial business in Sri Lanka making Buffalo Curd by Village People
Sri Lanka is an agricultural country; hence dairy farming is a main livelihood in most of the villages. The southern part of Sri Lanka is particularly popular for making curd as a home industrial business.

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00:00:00 Making curd
00:01:00 Collecting Buffalo Milk
00:09:29 Boiling the fresh buffalo milk
00:13:15 Putting that boiled milk in to clay pots
00:17:07 Adding previous batch of curd
00:18:00 After 4 hours of cooling on room temperature
00:18:42 Eating Curd with sugar

Curd is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word curd is used in English to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.
Buffalo curd is a traditional type of yogurt prepared from water buffalo milk. It is popular throughout the Indian subcontinent. Buffalo milk is traditionally considered better for making yogurt than cow milk due to its higher fat content making a thicker yogurt mass. Buffalo curd is usually packaged in clay pots.

Buffalo curd is obtained by bacterial fermentation of buffalo milk. In this process lactose in buffalo milk is converted into lactic acid using several micro-organisms. The species involved in the fermentation are the same as above.

Buffalo milk has a higher amounts of protein, fat, lactose, minerals and vitamins than cow's milk. Quality of the curd depends on the starter culture. Fermentation also develops the characteristic flavor and colour of the product.

Buffalo curd can be made in both traditional and industrial forms. Traditionally buffalo milk is filtered and boiled, the scum is removed and it is cooled to room temperature. A few spoonfuls of a previous batch of curd are added and it is then mixed well . These are sealed by wrapping a piece of paper over the pot and allowing it to stand for 4 hours.
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Видео Village People Making Buffalo Curd | Making curd || Village life in Sri Lanka || EP 02 канала Ceylonwave TV