Curd Processing Experience from Tissamaharama

This workshop takes you on a delightful tour through the world of traditional buffalo curd making in Sri Lanka. Learn more about the lives of curd makers in the village.

Includes:

• Service of an English-speaking guide.
• Demonstration about the process of making curd.
• A bowl of freshly made curd and kithul treacle to try.

Excludes:

• Hotel pickup and drop-off.
• Food and beverages.
• Expenses of personal nature.
• Gratuities (optional).

Experience:

Once you get to the curd makers, you will be initially shown the various sections of the farm. You will then start your workshop with the milking process. The professional will show how the female buffalos are milked by hand. You may also get to try milking if they have a sedate buffalo. The milk will then be strained to remove scum and poured into a cauldron-like pot to boil while stirring. This boiling process takes two hours, but you will be able to move on to the next station after a quick stop as they will have the processes happening continuously.

A souring agent is then added to the boiled milk. Though buffalo urine was originally used for this purpose, it is no longer used; instead, agents such as tamarind pulp, natural microbes, or a spoon of previously made curd are added. The milk is then poured into a reddish-brown clay pot of the required size, covered with paper, and left to set for over six hours. The pot helps in the curdling process. This is the most basic explanation; the process itself is not as simple as it sounds and requires a very delicate balance of factors to prevent fungus growth before expiry.

Sample Menu:

• Buffalo curd.