Buffalo or cow — which one for your home?
The first question every new customer asks. There's no universal answer, but there is a thoughtful one based on who in your house is drinking it.
Both are good milk. They taste different, they sit on the stomach differently, and they suit different parts of the kitchen. After eight years of helping families choose, this is the framework we'd share with a friend.
Buffalo milk — rich, creamy, calorie-dense
More fat, more protein, more solids per 100ml. The cream rises overnight in the fridge. Curd set from buffalo milk is thick and slightly sweet; ghee made from it has the deep yellow that grandmothers recognise. It's the milk of festivals, sweets and growing children.
Cow milk — light, easy, daily
Less fat, smaller fat globules, easier on digestion. Better for elders, for anyone with a slightly weak stomach, for the morning tea or coffee you drink every day. The curd is thinner and tangier; the milk has a cleaner, lighter taste.
“Most households we deliver to take both — buffalo for cooking and curd, cow for drinking and elders. They split the bill, they don't split the kitchen.”
- Drinking glass of milk before bed → cow
- Curd / dahi for the household → buffalo
- Ghee or paneer at home → buffalo
- Children under 5, or anyone with sensitive digestion → cow
- Coffee, tea, breakfast cereal → either, cow is lighter
Subscribe to a bottle of each for a week. Most families settle into their answer naturally — usually a 1L of buffalo plus a 500ml of cow. We can split a single subscription into both if you tell us.
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