Curd: Sri Lanka’s Creamy Answer to Greek Yogurt
Curd has been made for generations, especially in the southern and eastern regions. Made from rich buffalo milk, curd is thicker and creamier than cow’s milk yogurt.
A creamy white surface trembles gently in a cool clay pot. When you break through, you get a spoonful that is incredibly smooth and slightly tangy. This is curd, the popular buffalo milk yogurt from Sri Lanka that often comes drizzled with golden kitul treacle. It's tradition in a bowl, more than a dessert.
What Makes It Special
Compared to cow's milk yogurt, curd, which is made from rich buffalo milk, is creamier and thicker. Its subtle tang harmonizes well with treacle's smoky sweetness. It has a smooth texture and an earthy undertone without the need for additional thickeners because, unlike Greek yogurt, it naturally sets in terracotta pots.
A Bite of History
Curd has been produced for many generations, particularly in the eastern and southern parts of the world. In village homes, it was a traditional method of preserving buffalo milk and was frequently served to visitors or after meals. Since ancient times, clay pots have been used to improve taste and prolong shelf life.
Where to Experience It
You can find it in hand-shaped clay pots at roadside stalls in any town or village in Sri Lanka. Fresh, locally produced curd is also available in beach towns , department stores and farmers' markets. A lot of guesthouses serve it with treacle for breakfast or dessert. However , the best curd in the island is found in the Southern parts of Sri Lanka. Areas like Tissamaharama , Tangalle and Hambantota produce some of the best curd in the island.
How Locals Use It
Curd is typically consumed as a dessert, but on hot days it can also be eaten with rice or fruits. It can be used as a cooling accompaniment to spicy meals or in some savory dishes. It is thought to cool the body and help with digestion in traditional medicine. However , the king of all curd combos is "curd with Kitul treacle"
Best Time to Enjoy
Curd is a year-round product that is particularly refreshing in the dry season. It's a very popular dessert to have after a spicy lunch or as a festive treat at cultural events. Sri Lankan curd is more than just a yogurt; it's a creamy, refreshing tradition that is worth every spoonful, whether it's eaten in the sun or after a spicy curry.
