Wikipedia describes the “Water Buffalo” as
“..water buffalo or domestic Asian water buffalo (Bubalus bubalis) is a large bovine animal, frequently used as livestock in southern Asia, and also widely in South America, southern Europe, north Africa, and elsewhere.”
I call it “big, grunting herd beast who doesn’t like it much when you play with their breasts”. Ok, ‘udders’. But the first sentence became a great joke between the SBS Food crew, our host farmer Chatura and I.
Hambanthoda is the Sri Lankan home of Buffalo curd. It is rich and creamy, sold in a clay pot and served with palm treacle, a moreish and delicious treat.
SBS Food and I decided to make this amazing delicacy for ourselves – all the way from the udder up!
Farmer Chatura (see below) owns this herd, he inherited it when he was 12 when his father died of cancer, he gets 80 rupees a litre, which is about .80 cents Australian. He lives a hard life but he is happy he has a steady income stream.
I think his lovely lady ‘los (buffalos) like him a fair bit better than they like me. I got a good old kick to the head when it was my turn to milk.
In the end though we got the most beautiful buffalos milk to turn into curd. It’s a lengthy process and involves letting the milk set and then curd.
Here are a few sneak peeks but you’ll have to wait for SBS Food’s “Peter Kuruvita’s Sri Lanka” in September for all the juicy – er, milky – shots!
So COMMENT AND TELL ME: WHAT IS YOUR FAVOURITE KIND OF MILK? (Cow, Ewe, Buffalo, Goat, Rice, Soy ?)