Bangladesh

Buffalo curd: A delectable Bhola delicacy

Photo: Monir Uddin Anik

If you find yourself roaming the streets of the island district of Bhola, you might just spot one of the countless iconic "Moisha Dahi" (buffalo curd) signs that are almost synonymous with the district itself.

The unique speciality of this buffalo curd, along with the passion locals feel for it, has earned it the tag of a Geographical Indication (GI) product.

Locals said the people of Bhola have been enjoying this unique curd for over 200 years. The primary feature that makes this curd such a delicacy is the fact that it is made using raw milk without anything being added to it.

Abdul Hai, owner of the local "Adarsha ​​​​Dahi Bhandar," said they have been selling buffalo curd since his father's time.

"It is quite fresh and delicious. However, this curd does not last for more than one day. If kept in the refrigerator, it can last an extra 2-3 days," he said.

"I make around 40-60 kg of buffalo curd every day. It is very easy to make, as it turns into a solid curd after being left in a pot for 8-10 hours," he added.

Local yoghurt and curd makers informed this correspondent that there are 40 such shops in Bhola town selling this delicacy. Between them, they sell at least 1,500-2,000 kg of Moisha Dahi every day.

Mobasher Ullah Chowdhury, a local, said, "No wedding, birthday, or any other event is complete without this curd. It is deeply connected with the culture of the people of Bhola."

Locals even eat this curd with rice at the end of their meals. Some opt to have it with chira or muri along with a sprinkle of sugar.

This curd helps keep people cool on a hot day and contains calcium, protein, vitamins, etc., which are essential for our bodies, according to the District Livestock Department.

Locals also said that during winter, buffalo curd mixed with date molasses and duck meat is a very popular item.

Curd makers said they have been in this business for multiple generations. Usually, milk is bought wholesale from the market for Tk 120 per kg. A pot of 1.5 kg buffalo curd is then sold for TK 250, while a 2 kg pot sells for Tk 350.

District Livestock Officer Md Rafiqul Islam Khan said in Bhola district, 3,200 farmers are rearing 1.24 lakh buffaloes. These buffaloes produce 5,000-7,000 tonnes of milk daily.

"Buffalo curd was recognised as a GI product on September 24. Now, a multi-purpose industrial enterprise can be established, where this product can then become a significant export for the country," he added.

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Buffalo curd: A delectable Bhola delicacy

Photo: Monir Uddin Anik

If you find yourself roaming the streets of the island district of Bhola, you might just spot one of the countless iconic "Moisha Dahi" (buffalo curd) signs that are almost synonymous with the district itself.

The unique speciality of this buffalo curd, along with the passion locals feel for it, has earned it the tag of a Geographical Indication (GI) product.

Locals said the people of Bhola have been enjoying this unique curd for over 200 years. The primary feature that makes this curd such a delicacy is the fact that it is made using raw milk without anything being added to it.

Abdul Hai, owner of the local "Adarsha ​​​​Dahi Bhandar," said they have been selling buffalo curd since his father's time.

"It is quite fresh and delicious. However, this curd does not last for more than one day. If kept in the refrigerator, it can last an extra 2-3 days," he said.

"I make around 40-60 kg of buffalo curd every day. It is very easy to make, as it turns into a solid curd after being left in a pot for 8-10 hours," he added.

Local yoghurt and curd makers informed this correspondent that there are 40 such shops in Bhola town selling this delicacy. Between them, they sell at least 1,500-2,000 kg of Moisha Dahi every day.

Mobasher Ullah Chowdhury, a local, said, "No wedding, birthday, or any other event is complete without this curd. It is deeply connected with the culture of the people of Bhola."

Locals even eat this curd with rice at the end of their meals. Some opt to have it with chira or muri along with a sprinkle of sugar.

This curd helps keep people cool on a hot day and contains calcium, protein, vitamins, etc., which are essential for our bodies, according to the District Livestock Department.

Locals also said that during winter, buffalo curd mixed with date molasses and duck meat is a very popular item.

Curd makers said they have been in this business for multiple generations. Usually, milk is bought wholesale from the market for Tk 120 per kg. A pot of 1.5 kg buffalo curd is then sold for TK 250, while a 2 kg pot sells for Tk 350.

District Livestock Officer Md Rafiqul Islam Khan said in Bhola district, 3,200 farmers are rearing 1.24 lakh buffaloes. These buffaloes produce 5,000-7,000 tonnes of milk daily.

"Buffalo curd was recognised as a GI product on September 24. Now, a multi-purpose industrial enterprise can be established, where this product can then become a significant export for the country," he added.

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অটোরিকশাচালকের জরিমানার নির্দেশনা বাতিল, অবরোধ প্রত্যাহারের আহ্বান

ফোর স্ট্রোক থ্রি-হুইলার যান সম্পর্কিত বিআরটিএর ইস্যু করা নির্দেশনাটি আজ বাতিল করা হয়েছে।

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