Curd might be known in the West as being as the first product in cheese making as the milk is coagulated or curdled. In Sri Lanka most curd is made from buffalo milk and the product is more like yogurt [1]. Then treacle, made from kithul sap (කිතුල්) is added.
The region of Tissamarahama (තිස්සමහාරාමය) is famous for this treat, which you can eat at small places along the roads. Curd and treacle is served in small earthen pots, wherein the curd has been fermented, with the treacle added just before serving and you get a piece of kithul leave serving as a spoon. Curd is called mee kiri (මී කිරි) in Sinhalese.
Buffalo milk is used to make curd because it is creamier, meaning it contains more fat and protein. I am convinced that this leads to a greater savory taste sensation called umami. Buffalo milk products might be more common in Europe than in the USA, for example, as we have Italian mozzarella di bufala and Bulgarian sirene, a brined cheese made from buffalo milk.
Buffalo milk is used to make curd because it is creamier, meaning it contains more fat and protein. I am convinced that this leads to a greater savory taste sensation called umami. Buffalo milk products might be more common in Europe than in the USA, for example, as we have Italian mozzarella di bufala and Bulgarian sirene, a brined cheese made from buffalo milk.
In Sri Lanka, the buffalo milk is boiled in large kettles and stirred continuously [2], then poured hot into clay pots and inoculated with a culture after cooling. After 6-12 hours (usually overnight), the curd is ready. It is assumed that the clay pots influence the process. I have been told that these clay vessels are used only once. I imagine that repeated use would lead to contamination with foreign microbes, resulting in a different type of curd; in summary, boiling and changing the pots are traditional methods of hygiene.
Treacle is made by collecting the sap of the kithul palm and boiling it down, similar to maple syrup. It can also be used to make jaggery, a sugar. The word comes from Portuguese and sounds quite different in the languages spoken in South India and Sri Lanka: Sinhalese: හකුරු hakuru, Tamil: வெல்லம் vellam, Malayalam: ശർക്കര sharkkara.
In any case, I found curd and treacle to be the best when bought from roadside vendors, even though I enjoyed this dessert at the different hotels every day of the trip.
Treacle is made by collecting the sap of the kithul palm and boiling it down, similar to maple syrup. It can also be used to make jaggery, a sugar. The word comes from Portuguese and sounds quite different in the languages spoken in South India and Sri Lanka: Sinhalese: හකුරු hakuru, Tamil: வெல்லம் vellam, Malayalam: ശർക്കര sharkkara.
In any case, I found curd and treacle to be the best when bought from roadside vendors, even though I enjoyed this dessert at the different hotels every day of the trip.
Links and Annotations:
[1] https://en.wikipedia.org/wiki/Curd
[2] https://lakpura.com/de/pages/buffalo-curd-mee-kiri?srsltid=AfmBOormbrEwW7wjCHfv6P7RvY_R5-fEoP7ySDA_uqKmei8Ugu0r-e5c
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[1] https://en.wikipedia.org/wiki/Curd
[2] https://lakpura.com/de/pages/buffalo-curd-mee-kiri?srsltid=AfmBOormbrEwW7wjCHfv6P7RvY_R5-fEoP7ySDA_uqKmei8Ugu0r-e5c
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