Buffalo curd
Buffalo Curd
Buffalo curd (pronunciation: /ˈbʌfəloʊ kɜːrd/) is a traditional dairy product made from the milk of the domestic water buffalo. It is a popular food item in several countries, particularly in South Asia, including Sri Lanka and India.
Etymology
The term "buffalo curd" is derived from the English words "buffalo", referring to the water buffalo, and "curd", which is a term for coagulated milk. The etymology of "buffalo" traces back to the Portuguese word "bufalo", which was borrowed from late Latin "bufalus", a variant of "bubalus" meaning wild ox. The word "curd" comes from Middle English "curden" (to curdle), and is related to the Old English "cyrdan" (to churn).
Production
Buffalo curd is produced by fermenting buffalo milk. The process begins with boiling the milk, which is then cooled and inoculated with a small amount of old curd to act as a starter culture. The mixture is left to ferment for several hours, resulting in a thick, creamy curd.
Nutritional Value
Buffalo curd is rich in protein, calcium, and probiotics, which are beneficial for gut health. It is also lower in cholesterol than curd made from cow's milk, making it a healthier choice for those monitoring their cholesterol intake.
Related Terms
- Yogurt: A food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.
- Fermentation: A metabolic process that produces chemical changes in organic substrates through the action of enzymes.
- Probiotics: Live bacteria and yeasts that are good for health, especially the digestive system.
External links
- Medical encyclopedia article on Buffalo curd
- Wikipedia's article - Buffalo curd
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