"The flavours in this cleansing dessert combine to give a taste that's greater than its simple parts would have you imagine," says Carey. "Buffalo curd is everywhere in Sri Lanka and is often served as a dessert with kithul, a palm-sugar treacle. I make a yoghurt, using kefir and unhomogenised cow's milk, that I find has a texture similar to buffalo curd. Making your own yoghurt using kefir is a process of trial and error - though relatively easy, the organic quality of the kefir grain can cause things to happen in unexpected ways. This recipe makes more than you'll need, but the curd will keep for a good few weeks in the fridge. Feel free to substitute your favourite yoghurt instead." Start this recipe a day ahead to make the curd.