What it is for
They bring creaminess, coolness and protein. Casein carries both fat and aroma, and it is also what binds heat and harshness — which is why yoghurt tames chilli and milk softens the tannin in tea.
Where it catches you out
Heat and acid together are the enemy. Casein collapses at pH 4.6 and whey protein denatures at 72 °C: never bring yoghurt near a boil, and shield milk with starch before it meets acid.
The knack
Do not assign cow-milk fat values to buffalo milk; count any cream added to a dessert separately.
Storage and health
How to keep it, and who it suits.
Keeping it
Refrigerate at 0-4 °C in a closed bottle for 3-5 days; after opening, use within 2-3 days.
Gluten-free
Plain buffalo milk is naturally gluten-free.
Allergen: DAIRY
Same family
Mk
MilkCasein is acid-fragile · whey protein denatures at 72 °C
Kay
Kaymak (pasteurised)1% protein · 585 kcal
Lp
Lor whey cheese?
Co
Çökelek curd cheese26.9% protein · 177 kcal
Ke
Keş dried yoghurt curd?
Tu
İzmir tulum cheese19.1% protein · 329 kcal
Tz
Fresh kaşar cheese27% protein · 353 kcal
Vo
Van herbed cheese?
Sy
Strained yoghurt9.4% protein · 120 kcal
La
Labneh?
Kef
Kefir (plain)?
Kre
Heavy cream (unsweetened)2.8% protein · 340 kcal
MilkCasein is acid-fragile · whey protein denatures at 72 °C
Kay
Kaymak (pasteurised)1% protein · 585 kcal
Lp
Lor whey cheese?
Co
Çökelek curd cheese26.9% protein · 177 kcal
Ke
Keş dried yoghurt curd?
Tu
İzmir tulum cheese19.1% protein · 329 kcal
Tz
Fresh kaşar cheese27% protein · 353 kcal
Vo
Van herbed cheese?
Sy
Strained yoghurt9.4% protein · 120 kcal
La
Labneh?
Kef
Kefir (plain)?
Kre
Heavy cream (unsweetened)2.8% protein · 340 kcal