Dairy farmers get fewer litres of milk per day from buffalo than they do from cows, and buffalo milk products are less common and are under-researched compared to cow's milk. So why did we choose to use buffalo milk for our new dairy?
Buffalo milk is extremely nutritional. It is richer in calcium and protein than cow’s milk, and has less cholesterol and sodium. Buffalo milk is great for healthy bones, dental health and cardiovascular health. It is also a good source of minerals, such as magnesium, potassium and phosphorus. Buffalo milk also has much higher Vitamin A content than cow’s milk (which is what gives it it’s milky white colour, as opposed to creamy yellow).
Buffalo milk has many benefits for cooking. It is rich in fat, which is what makes it so creamy and thick. It also preserves longer than other milk varieties, and is more heat resistant (perfect for our Southeast Asian heat!). Buffalo milk products are also high yielding, so although buffalo produce less milk, each litre goes much further in the kitchen. The milk we use at Lao Buffalo Dairy is extremely natural, and is free of additives and chemical formulations.
Buffalo milk products are becoming more popular worldwide. Traditional Italian Mozzarella and Borelli cheeses and traditional South Asian paneer, khoa and ghee are all made from buffalo milk. The consistency of the products is glossy, stretchy and smooth, creating delicious products. The sensory quality of cheeses, particularly cottage and mozzarella, are far superior with buffalo cheese. They create superb cheese spreads that are mild and easy to pair. The growing interest in buffalo milk products has initiated experiments to try new products, such as Swiss cheese using buffalo milk. We look forward to trying new creations in our kitchen!