Buffalo cheese has had a sudden growth in popularity thanks to buffalo mozzarella. There is now a great demand for buffalo milk in Australia.
Buffalo milk is significantly lower in cholesterol and higher in calcium than cows, sheep or goats milks. When compared to cow’s milk buffalo milk has 58% more calcium, 40% more protein and 43% less cholesterol. Unlike the array of industrially produced soya and other cereal milks it is totally free of additives and chemical formulations. Buffalo milk is also a rich source of iron, phosphorus, vitamin A and of course protein.
Buffalo, unlike the modern cow, are not genetically modified and can survive without highly fertilized paddocks and the need for antibiotics and high protein feed.
When making cheese with buffalo milk you will notice the curd is much firmer than cow’s milk. Because of the higher fat content in buffalo milk the yield is higher and yoghurt sets to a thicker consistency without having to add extra milk powder. When making mozzarella you need to increase the amount of citric acid to achieve a stretch. Buffalo milk is very white like goats milk and beautifully smooth.
A fantastic supplier of buffalo milk product is Aus Buff Stuff located on the mid north coast of NSW at Eungai Creek. They sell their buffalo milk gelato and fetta every Thursday at the Coffs Harbor Growers Markets. On the 2nd and 4th weekend of each month they travel south to sell their product. On Friday’s it is available at Warriewood markets, Eveleigh Markets on the Saturday and Newcastle on the Sunday.
Please note, we do not sell Buffalo milk in our Coffs Harbour store.