• Saraii Village - Upon arrival at the curd makers’, visitors will first be introduced to the different sections of the farm. The workshop begins with the milking process, where a professional demonstrates how female buffaloes are milked by hand. If a calm buffalo is available, participants may have the opportunity to try milking themselves. The milk is then strained to remove impurities and poured into a cauldron-like pot to boil while being stirred. Although the boiling process takes two hours, visitors can proceed to the next station after a brief pause, as the processes are ongoing.

A souring agent is added to the boiled milk. While buffalo urine was traditionally used, it has been replaced by alternatives such as tamarind pulp, natural microbes, or a spoonful of previously made curd. The milk is then poured into a reddish-brown clay pot of the appropriate size, covered with paper, and left to set for over six hours. The pot aids in the curdling process. Although this is a basic explanation, the process itself is complex and requires a delicate balance of factors to prevent fungal growth before expiration.

• Service of an English-speaking guide.
• Demonstration about the process of making curd.
• A bowl of freshly made curd and kithul treacle to try.

• Hotel pickup and drop-off.
• Food and beverages.
• Gratuities (optional).
• Expenses of personal nature.

• Buffalo curd - The curd created from buffalo milk is thicker and creamier than that made from cow milk.

• Do let us know if you have any specific dietary requirements.

For a full refund, cancel at least 24 hours before the scheduled departure time.