Shaw River Buffalo milk yoghurt is naturally high in fat which results in a thick, creamy consistency with a richness not found in cows milk products.

The milk is first cultured with live bacteria and then gently cured in warm rooms. It has a thick porcelain coloured texture with a layer of rich white cream on top. It tastes slightly sweet and creamy which is balanced by a natural acidity, typical of traditional yoghurt and is well matched to both sweet & savoury dishes.

It can also be drained to produce a thick labna curd – an interesting substitute to other fresh curd cheeses.

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