TAUSEEF AHMAD
Baramulla, Dec 20: At a time when much of the Kashmir Valley depends heavily on electric appliances to preserve food—be it heaters during freezing winters or refrigerators and deep freezers when summer temperatures soar to nearly 35 degrees Celsius—a small, remote village in north Kashmir’s Baramulla district continues to rely on a centuries-old, eco-friendly method of natural refrigeration.
Nestled about 110 kilometres from Srinagar in the Uri sub-division, the village of Dudran, aptly known as the “village of milk,” has preserved an ancient system called Doud Khots—traditional, cave-like structures used for storing milk, dairy products, and even vegetables without electricity, chemicals, or modern preservatives.
Renowned across the region for its high-quality dairy products such as milk, curd, butter, and cheese, Dudran is home to around 90 households, most of whom are engaged in dairy farming. Despite the availability of modern appliances elsewhere, villagers here continue to trust the wisdom of their ancestors.
The Doud Khots are small structures built either directly over or adjacent to natural freshwater springs. Constructed using stone walls, wooden roofs, and protective fencing, these khots maintain a consistently cool temperature throughout the year. The continuous flow of cold spring water beneath them acts as a natural coolant, effectively preserving milk and other perishable items for several days.
“These khots are our natural refrigerators,” said Shafiq Ahmad, a local resident. “This method has been passed down to us from our ancestors. We do not need electric refrigerators—nature itself takes care of preservation.”
According to villagers, each household produces up to 15 litres of milk daily, especially during the summer months when livestock yield is at its peak. A significant portion of this milk is first stored in the Doud Khots before being processed into curd, butter, and cheese.
Rafiqa Begum, a local woman who prepares butter and curd at home, said she stores two to three earthen pots of milk in the khot for up to four days before churning it. “The milk remains fresh and cool,” she said, adding that the traditional churning process, locally known as ‘gurus,’ is widely practiced in the village, particularly during summers.
Local milkman Rehman Khan purchases milk from several households and supplies it to nearby towns and villages in Uri, making Dudran a crucial contributor to the local dairy economy.
“These Doud Khots work as refrigerators in summer and protect milk in winter as well,” explained Anwar Ahmad, another resident. “The cold water from nearby streams keeps the temperature balanced, preventing spoilage.”
However, Anwar also expressed concern about the future of this heritage practice. “We have been following this system for centuries without electricity, but rising pollution in streams and decreasing snowfall due to climate change pose a serious threat. If natural water sources dry up or get contaminated, these khots may disappear.”
A senior official from the Animal Husbandry Department, speaking to Kashmir Despatch, said that many of the Doud Khots in Dudran are believed to be nearly 500 years old and are still in active use. “The village produces over 1,500 litres of milk daily, making it a significant contributor to the dairy supply of the region,” the official said.
Beyond economics, villagers firmly believe that milk preserved and processed through traditional methods has added health benefits. The by-products obtained during butter-making are often used as home remedies, particularly for digestive ailments.
With negligible electricity bills, steady seasonal income, and some households earning up to Rs 9,000 per month, the Doud Khots stand as a powerful example of climate-resilient, sustainable living. In an era of energy crises and environmental concerns, Dudran’s ancient practice offers a compelling lesson in harmony with nature—proving that sometimes, the old ways are still the best.
