Dairy

Buffalo

Buffalo yoghurt is fermented from the high-fat milk of water buffalo—Mediterranean Italian herds and the far larger South Asian buffalo dairy world. The milk’s elevated fat and solids set a dense, glossy white gel with a mild, sweet dairy aroma and less sharp acidity than many cow pots unless cultures are driven hard. Mouthfeel is lush; a spoon leaves a slow trail even in unstrained farmhouse styles. In India and Pakistan, buffalo dahi is everyday set yoghurt for meals, lassi, and raita; in Italy and specialty Europe, buffalo yoghurt appears as a rich breakfast or dessert dairy. Use it where creaminess matters—cold soups, fruit, flatbreads—and warm it carefully in cooking so the high fat does not oil out. It is not interchangeable in calorie or texture with skim cow yoghurt; treat it as a richer product.

Also known as: Buffalo dahi, Buffalo yoghurt / dahi, Yogurt di bufala, Buffalo zabadi styles, Buffalo kiselo mlyako (specialty)