A Century-Old Cottage Industry Thriving in Jamalpur
The tradition of making buffalo milk yogurt has been a unique practice in Bakshiganj upazila, located in northern Bangladesh, for over a century. This classic delicacy is not just a food item; it is rich, creamy, and free from chemicals. For the local Ghosh community and other herders, this yogurt serves as a source of income, a cultural symbol, and a proud representation of Bangladesh’s dairy heritage.
While modern industries often overshadow small-scale practices, the buffalo milk yogurt of Bakshiganj has stood the test of time. Its popularity continues to grow, not only in local markets but also as part of conversations around organic, traditional, and sustainable food in Bangladesh.
The History of Buffalo Milk Yogurt
The tradition dates back more than a hundred years. According to the locals, the history suggests that the Ghosh community — traditionally skilled in dairy products — pioneered the craft in this region. With fertile grazing lands along riverbanks and abundant buffalo herds, Bakshiganj offered the perfect environment for this cottage industry to flourish.
Unlike large-scale dairy farming, which relies heavily on processing and machinery, buffalo milk yogurt production has remained largely manual and natural. This has allowed it to retain its authenticity and charm across generations.
Why Buffalo Milk Yogurt of Bakshiganj is Special
Buffalo milk yogurt is distinct from cow’s milk yogurt in several ways:
- Higher Fat Content– Buffalo milk contains nearly twice as much fat as cow’s milk, giving the yogurt a thicker, creamier texture.
- Natural Fermentation– Unlike cow’s milk yogurt, which often requires boiling and adding starter cultures, buffalo milk sets naturally due to its density.
- No Chemicals or Additives – The yogurt is free from preservatives, making it a healthier and more authentic product.
- Clay Pot Fermentation – Traditionally, the milk is poured into clay pots sterilised by fire, which enhances its earthy flavour and keeps it cool.
The entire process takes about three days, during which the milk ferments naturally, transforming into a delicacy loved by locals and visitors alike.
Naeem Mia’s Haat: The Hub of Yogurt Trade
At the heart of this tradition lies Naeem Mia’s Haat, a local market in Sadar union. For decades, it has been the primary hub where buffalo milk yogurt is sold. Twice a week — on Saturdays and Tuesdays — farmers bring their products to the haat, where buyers eagerly wait for their share of this regional speciality.
Prices fluctuate with demand, as during regular days the yogurt is sold around Tk 150–160 per kg, while the price increases to Tk 260–300 per kg during Festivals (Eid, weddings, pujas)
This surge during festive seasons highlights the cultural significance of buffalo milk yogurt, as families often consider it a must-have treat during celebrations.
Farmers’ Voices: Livelihoods Shaped by Yogurt
For local herders and farmers, buffalo milk yogurt is not just food; it is a way of life.
Rustam Ali, a herder from Merur Char, shared, “The vast grasslands along the riverbanks make buffalo rearing easy and profitable. By selling buffalo milk yogurt, I can support my family well. This trade has changed my life.”
Similarly, Kalim Uddin from Bogarchar union expressed pride in his heritage, “Buffalo milk yogurt is our regional identity. Its quality is unmatched, and it has been our tradition for generations.”
These testimonies reflect how deeply tied this industry is to the economic survival and cultural pride of the people of Bakshiganj.
A Sustainable Cottage Industry
One of the reasons buffalo milk yogurt has thrived for so long is its sustainability.
Natural Resources: Buffaloes graze freely on riverbank grasslands, reducing costs for farmers.
Eco-Friendly Production: No industrial machinery, electricity, or chemicals are required.
Minimal Waste: Clay pots used for storage are biodegradable, leaving little environmental footprint.
This makes the industry not only culturally important but also aligned with modern calls for organic and eco-friendly food production.
Challenges Facing the Yogurt Makers
Despite its popularity, the buffalo milk yogurt industry in Bakshiganj faces several challenges:
Lack of Branding and Packaging – The product is mostly sold in open markets without proper branding, limiting its reach beyond local buyers.
Transport Issues– Being perishable, yogurt is difficult to transport long distances without refrigeration.
Competition from Industrial Dairy– Packaged yogurt brands from big companies often dominate supermarkets, making it harder for traditional products to compete.
Low Awareness– Outside Jamalpur, many Bangladeshis remain unaware of this unique dairy heritage.
Government and Community Efforts
Recognising its potential, local administration has begun exploring ways to brand and promote buffalo milk yogurt. Bakshiganj UNO Shah Zahurul Hossain noted, “We are working on branding buffalo milk yogurt to reach wider markets. It is not only a source of income for farmers but also a symbol of our regional heritage.”
Efforts are underway to improve packaging, ensure hygiene standards, and connect farmers with regional fairs and food festivals. If successful, this could transform a small cottage industry into a nationally and even internationally recognised product,
Tourism Potential: From Local Markets to Global Curiosity
With the rise of food tourism in Bangladesh, buffalo milk yogurt can become more than just a regional delicacy. Tourists visiting Jamalpur could be offered experiences like watching the yogurt-making process in villages, Tasting fresh yogurt at traditional haats, taking home branded, eco-packaged yogurt as a local souvenir.
Such initiatives could boost tourism in Bakshiganj, bringing new economic opportunities while preserving its cultural legacy.
A Sweet Symbol of Heritage: The story of buffalo milk yogurt of Bakshiganj is more than just about food. It is a story of heritage, resilience, and sustainability. For over a century, local farmers have carried forward this tradition, ensuring that each bowl of yogurt is a taste of history.
With proper branding, wider awareness, and government support, this humble cottage industry has the potential to become a national pride of Bangladesh, representing the best of its traditional dairy culture.
As the world increasingly seeks authentic, organic, and cultural food experiences, the buffalo milk yogurt of Bakshiganj stands ready to be celebrated not just locally but globally.
