The Water Buffalo
Take the McClintock’s Water Buffalo Yogurt Challenge this Spring, and discover if water buffalo yogurt suits your unique make up better than your regular “go-to”!
McClintock’s naturally thick water buffalo yogurt – made from 100% natural water buffalo milk – has only two ingredients: water buffalo milk and active bacterial culture.
The added benefits include: “higher fat, protein, lactose, vitamin, and mineral content than cow’s milk. It’s also whiter and has a thicker consistency, which makes it perfect for the production of fat-based dairy products.” (March 19, 2020)
Known and produced around the world for thousands of year, studies show that its A2 protein property enables buffalo milk to more easily digest among many Eastern populations, for those with cow dairy sensitivities and for women in the high risk age for osteoporosis. Its protein is different making it suitable for many people who have intolerances to traditional cow’s milk yogurt.
“The water buffalo (Bubalus bubalis) or domestic water buffalo is a large bovid originating in the Indian subcontinent, Southeast Asia, and China. Today, it is also found in Europe, Australia, North America, South America and some African countries. The origins of the water buffalo types are debated, although results of a phylogenetic study indicate that the swamp-type may have originated in China and was domesticated about 4,000 years ago, while the river-type may have originated in India and was domesticated about 5,000 years ago. (March 19, 2020)
From a commerce and socioeconomic perspective, the richness of buffalo milk makes it highly suitable for processing requiring few ingredients, and in this example of yogurt, only requires two ingredients.
“Buffalo are the second largest (after cows) source of milk in the world. They are of great economic importance in India in preparing ‘toned’ milk – a mixture of buffalo milk and milk made by reconstituting dry skim-milk powder. The richness of buffalo milk makes it highly suitable for processing if proper processing technologies are exploited. To produce 1 kg of cheese, a cheese maker requires 8 kg of cow’s milk but only 5 kg of buffalo milk. To produce 1 kg of butter requires 14 kg of cow’s milk but only 10 kg of buffalo milk. Because of these high yields, processors appreciate the value of buffalo milk. (March 19, 2020)
McClintock’s Farm is much more than your average family farm on Vancouver Island. We bought the farm in the Dove Creek area of Courtenay in 1988 and within the first few years we bought four cows and calves, put in some blueberry plants and learned a lot about farming – often the hard way!
Over the next ten years, the beef herd expanded, we planted more blueberries and added raspberries too. In 1996, we made the decision to become more than hobby farmers and purchased Val’s family’s 25 acres on Headquarters Road which has been in the family since 1876 and is a designated century farm. This makes us the fourth and fifth generations to farm this land. The expansion continued when the opportunity to buy the neighbouring 10 acres came up in 2004 and again in February 2010 with the acquisition of another 20 acres in Dove Creek. The water buffalo herd started in 1996 and we now have around 120 in the herd to produce cheese and yogurt from the milk.
With just the two ingredients – water buffalo milk and active bacterial culture – the yogurt is then placed in the container and left to incubate for 5 hours in the Balkan style. Buffalo milk is very different from cow’s milk as it is naturally homogenized, higher in calcium and protein and lower in cholesterol. The fat molecules are much smaller making it easier to digest. The protein is different as well making it suitable for many people who have intolerances to traditional cow’s milk yogurt. The yogurt is naturally thick without any thickeners, cream or skim milk powder added and has a mild, smooth, great taste.
The 5 Amazing Benefits of
Buffalo Milk Products
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