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.

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