Buffalo curd

Buffalo curd (Sinhala: මී කිරි meekiri, Hindi dahi, Bengali দই doi) is a traditional type of yogurt prepared from buffalo milk. It is popular throughout south Asian countries such as Bangladesh, India, Nepal, Pakistan, Sri Lanka, etc. Buffalo milk is traditionally better than cow milk due to its higher fat content making a thicker yogurt mass. Mostly clay pots are used as packaging material for Buffalo curd. The naming curd is traditionally used in the Indian subcontinent to refer to yogurt, while another word, paneer, is used to denote curd in the British English word sense.

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 include , Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and .

Buffalo curd has a higher nutritional value of protein, fat, lactose, minerals and vitamins. It should have 7.5% of milk fat, 8.5% of milk solids and 4.5% of Milk acid (lactic acid). Quality of the curd totally depends on the starter culture. Fermentation also develops the characteristic flavor and colour of the product.

...
Wikipedia