Fig. 8

The appearance of Meekiri from the top in a clay pot (A) and most common way of consuming Meekiri, with palm treacle: kithul (Caryota urens) or coconut (Cocos nucifera) syrup. Unique creamy texture and white colour are apparent in buffalo curd and the addition of palm trickle contributes to balancing the sourness or acidity of the product and contribute to improving its sensory acceptability when consuming as a dessert or snack. Consumption of Meekiri with boiled rice/ main meal is also reported in certain parts of Sri Lanka; however, it is less common