Buffalo Milk Creates Yogurt That's Dense & Rich

If, like me, you’re infatuated with silky Italian buffalo mozzarella, you’ll understand why I was so excited to discover a yogurt made from the same animal. The yogurt, made by Bufala Maciocia in Quebec (from just two ingredients: water-buffalo milk and bacterial culture), highlights the delicious qualities of this unique milk. Higher in butterfat than cow milk, buffalo milk creates a yogurt that’s dense and rich – its texture is close to a Greek-style yogurt. The taste is flavourful but with a mellower tang than cow-milk yogurt and has a milder, sweeter finish. As an added bonus, it also comes flavoured with real maple syrup (which does tint the colour slightly). I was a convert from the first spoonful.

I’m a fan of full-fat yogurt any time – if simply for the taste – but buffalo milk has some added nutritional benefits that tip the scales further in its favour. Though higher in butterfat (part of the reason the yogurt sets naturally without added thickeners), it has 43-per-cent less cholesterol than cow milk. Anthea Archer is co-founder of Fairburn Farm in British Columbia, notable for importing Canada’s first water-buffalo herd in 2000. She explains that water-buffalo milk also contains 40-per-cent more protein and 58-per-cent more calcium than cow milk. And, if that isn’t enough cow butt-kicking, it also contains high levels of a naturally occurring antioxidant called tocopherol. Archer points out that because the buffalo milk protein differs from cow’s, many people who suffer from cow’s-milk sensitivity can consume it with no trouble. It also maintains a long shelf life without added preservatives.

To read the rest of the story, please go to: The Globe and Mail