Curd Processing Experience from Tissamaharama

Once you get to the curd makers’; you will be initially shown the various sections of the farm. You will then be starting 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 isn’t anymore; and other 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 needs a very delicate balance of factors to prevent fungus growth ahead of its expiry.