Buffalo dairy tradition endures in Wasit village despite decline in livestock

WASIT — Before dawn, Um Basim begins her day by milking her buffalo — the first step in a process that takes more than 24 hours and ends with trays of fresh kaymak, or geymar, along with cheese and yogurt, all made without additives. At her small shop, Albān Al-Battar, along the Kut–Baghdad road, she sells what she proudly calls “pure dairy made in front of the customer.”

“The process of making kaymak takes a long time,” Um Basim told 964media. “It starts with milking the buffalo, then heating the milk for 30 to 60 minutes. After that, the boiled milk is left to rest and cool for about 12 hours before being refrigerated. The cream is then skimmed from the top to make kaymak, and the remaining milk is used to produce yogurt and cheese.”

She said her family sells products both wholesale and retail. “Our customers are from Kut, Baghdad, and other governorates. Many travelers stop by our shop on the road. The secret to our success is using natural buffalo milk and feeding the animals properly without additives or manipulation.”

The village of Al-Battar was established in the late 1970s when herders from central Kut relocated to the outskirts along the highway. As the city expanded, Al-Battar became part of Kut’s urban area and today is home to around 6,500 residents from tribes including Kaab, Aqeel, Al-Budraj, Al-Bukhat, and Al-Zawamil.

Abu Walid Al-Kaabi, the village mukhtar, said, “In 1978, we moved from Al-Izza Al-Jadida on the right bank of Kut to this area. The people’s main work was raising livestock and selling milk and its products.”

He added that “over time, neglect from successive governments led to a decline in livestock numbers,” with many residents turning to truck transport as their main source of income.

Al-Kaabi said Al-Battar now has a nearly completed sewage project, a health center, and an ambulance service. “We have about 800 homes and many graduates waiting for job opportunities,” he said. “Agriculture is completely absent, and the state of livestock continues to deteriorate. We hope it will receive more care and support in the future.”