Dairy

Jaffarabadi

A tier

Jaffarabadi buffalo from Gujarat’s Kathiawar peninsula are massive animals with heavy drooping horns and a reputation for very rich milk. Yield can be strong under good feeding, and butterfat levels make the milk ideal for ghee, basundi, and thick set curd. Colour is the familiar buffalo white; mouthfeel is heavier than many cow milks even at equal labelled fat. Local dairies and sweet makers compete for Jaffarabadi milk in Saurashtra. Home kitchens boil it for morning tea that leaves a cream ring in the glass. The breed’s size and dairy capacity keep it important in western Indian buffalo genetics despite competition from Murrah crosses.