A distinctive rural tradition continues to thrive in Bokshiganj Upazila of Jamalpur, where buffalo curd made in earthen pots has earned widespread fame for its unique taste, natural preparation process and century-old heritage.
At “Noim Mia Haat” in Surjoganj area, the scene transforms every Saturday and Tuesday afternoon into a vibrant marketplace. Under a large banyan tree in the Eidgah field, rows of clay pots are arranged by small-scale farmers. As the lids are lifted, the rich aroma of pure buffalo milk fills the air, revealing thick, creamy and naturally set sour curd—locally known as Bokshiganj buffalo curd.
Once limited to local consumption, the fame of this curd has now spread across the country and even abroad, driven largely by social media exposure and its growing popularity among food enthusiasts. Noim Mia Haat has now become a recognised destination for buffalo curd lovers.
Unlike conventional sweet curd made from cow’s milk, which requires prolonged boiling and starter culture, the preparation of buffalo curd is entirely natural and chemical-free.
Local trader Jalal Mia said the process begins with fresh raw buffalo milk, which is not boiled. The milk is strained and poured directly into earthen pots. Before use, the pots are washed, sun-dried, and lightly coated with mustard oil before being briefly heated over fire for sterilisation. The raw milk is then stored at normal room temperature and covered.
Due to the high fat and natural cream content in buffalo milk, the curd forms spontaneously without any chemical or artificial additives within 20 to 24 hours, or two to three days during winter, turning into thick, sour curd.
At Noim Mia Haat, the curd is sold in earthen pots ranging from two kg to 15 kg capacity. Prices generally range from Tk120 to Tk250 per kg, rising to Tk250–Tk300 during peak demand in Ramadan, Eid, Puja and wedding seasons.
Haat lessee and traders said around 20 to 25 curd sellers operate regularly in the market, with 10 to 15 maunds (200–300 kg) of curd sold each market day. On average, sales exceed Tk1,00,000 per market, rising to over Tk2,00,000 during festive periods.
The market attracts buyers not only from Bokshiganj and Dewanganj but also from Dhaka, Mymensingh, Sherpur, Kurigram and other parts of the country. Many customers purchase the curd as special gifts for relatives living in distant areas.
Buyer Billah Rony said, “The taste of this curd lingers on the palate. It is completely pure and chemical-free, so it can be consumed with confidence.”
Medical Officer of Bokshiganj Upazila Health Complex Mohammad Tamim said buffalo curd has significant health benefits. “The probiotics in it improve digestion and help reduce gastric problems. It contains higher calcium and protein than cow’s milk, strengthening bones and teeth. As it contains no added sugar or artificial flavour, it is also suitable for diabetic and hypertensive patients,” he said.
Due to the natural availability of buffaloes in the char and low-lying areas of Bokshiganj, more than a hundred families have been producing and selling buffalo curd for generations. However, the absence of large commercial farms means producers rely entirely on household buffalo milk to sustain the tradition.
Local farmers say lack of proper storage facilities and modern marketing systems often prevents them from getting fair prices.
Bokshiganj Upazila Nirbahi Officer Murad Hossain said the buffalo curd is a matter of pride for the region. “The administration will take necessary steps to brand this traditional product and support those involved in the industry,” he said.
Locals believe that government support, modern cold storage facilities and recognition of the product as a Geographical Indication (GI) item could further strengthen the rural economy of Bokshiganj.
