Water Buffalo Yogurt Cheese
Water Buffalo Yogurt
2,000 years ago Rome conquered Egypt, Anthony fell in love with Cleopatra and they feasted on yogurt cheese made from the rich creamy milk of the water buffalo. Antony’s passion for the yogurt cheese prompted him to send a herd of water buffalo back to Rome together with the recipe to transform the milk of the water buffalo into succulent yogurt cheese.
Folklore - maybe, but there is no doubt that it is delicious.
Milk from the buffalo is white with a creamy texture. The milk contains a natural anti-oxidant and is easily digested even by people who are sensitive to cow's milk. Since water buffalo are raised on pasture their milk has healthy conjugated linoleic acid (CLA).
Water Buffalo Milk
58% more calcium than cow's milk;
40% more protein than cow's milk;
43% less cholesterol than cow's milk
All of which makes it perfect for the production of traditional yogurt .
Yogurt cheese has a consistency similar to cream cheese but, is lower in fat and has all the healthy bacteria of yogurt. It is used as a spread for bagels, toast, and crackers, or as a healthy substitute for cream cheese in many recipes calling for cream cheese, even cheesecake.
To make yogurt cheese, empty a pint of yogurt into a large, fine-meshed strainer or colander lined with a double thickness of cheesecloth, a coffee filter, or yogurt strainer. Place a bowl under the strainer to catch the liquid (whey) that drains from the yogurt. Cover the remaining yogurt and refrigerate for 8 to 24 hours (texture will vary depending on how long it drains). Makes about one cup of yogurt cheese.