In addition to signifying prosperity, Curd and Treacle are also one of the most favorite desserts of the Sri Lankan People.

In addition to signifying prosperity, Curd and Treacle are also one of the most favorite desserts of the Sri Lankan People. The deep south of the country is famous for its rich creamy and delicious curds made exclusively from the milk of water buffaloes. This is a proud profession passed on from generation to generation of artisanal curd farmer.

Due to the steady demand curd is also produced commercially but the most authentic flavors are from the small-scale producers whose entire life revolves around making curd. In recent times many traditional curd farmers have abandoned this profession for more lucrative opportunities in the city but a handful still remain faithful to their craft.

This is mainly a family affair and the typical day involved milking the buffaloes early morning. This milk is them heated over a wood fired hearth until it thickens. It is then left to cool and then added to clay pots to set.

The quantity of milk depends on the size of the herd and also the season. For example, during the rainy season the buffaloes have plenty of grazing pastures and have a higher yield. However, during the dry season the yield is significantly lower, and the herd need to walk for longer distances to find fresh pastures.

This is a more often a labor of love as the buffaloes are an extension of the family and farmers spend a great deal of time protecting and tending to their livestock.

You will have a very unique opportunity to visit a local curd farmer and learn more about his lifestyle and of course taste some delicious curd.