Sri Lanka: Buffalo curd pots hang at a stall in Konketiya, near Kataragama, Uva Province...

Buffalo curd (in Sinhala "meekiri" , in Hindi "dahi" ) is a traditional type of yogurt prepared from buffalo milk. It is popular throughout south Asian countries such as Bangladesh, India, Pakistan, Sri Lanka, Nepal, etc. Buffalo milk is traditionally better than cow milk due to its higher fat content making a thicker yogurt mass. Mostly clay pots are used as packaging material for Buffalo curd. The naming "curd" is traditionally used in the Indian subcontinent to refer to yogurt, while another word, "paneer" , is used to denote curd in the British English word sense.