Not exact matches
I
used buffalo mozzarella and romano cheese (instead of parmesan), because I'm allergic to dairy (cow's
milk), but am OK with
buffalo, sheep, and goat
milk.
One thing I really like about this restaurant is that they
use fresh, Vancouver Island ingredients wherever possible, including mozzarella di bufala from Natural Pastures (made with
milk from Fairburn Farms, home to the only water
buffalo herd in Canada!)
It is one of the country's most famous exports made
using fresh
buffalo milk but now agricultural producers fear it would lower the quality of the cheese
Water
buffalo milk, the stuff Italians
use for creamy, mild mozzarella di bufala, is also the key to Ithaca's thick, naturally high - protein yogurt (think Greek, minus the tang).
Cows
milk is the most common type of base for yogurt, but
milk from water
buffalo, goats, ewes and even camels can also be
used to make yogurt.
I came here searching for «why commercial manufacturers of whey protein don't
use buffalo's
milk».
Milk Kefir: Although cow milk is commonly used, milk kefir can also be made from other mammalian sources like goat, buffalo, camel and sh
Milk Kefir: Although cow
milk is commonly used, milk kefir can also be made from other mammalian sources like goat, buffalo, camel and sh
milk is commonly
used,
milk kefir can also be made from other mammalian sources like goat, buffalo, camel and sh
milk kefir can also be made from other mammalian sources like goat,
buffalo, camel and sheep.
(In North America,
buffalo and bison
milk are two further examples of animal
milks used to make yogurt prior to the domestication of cows.)