Forget cow’s milk, this Kedah buffalo ice cream delivers extra goodness in every scoop

Alor Setar, October 28 — Buffalo milk ice cream is not only a novel treat, but also a more nutritious alternative to conventional commercial ice cream, according to entrepreneur Mohamed Zamberi Abdul Razak. The distinctive attribute of this ice cream is its elevated natural protein content, along with the distinctive fat structure present in buffalo milk, which significantly influences the final product.

Unlike most ice creams that rely on stabilisers for a smooth texture and sweetness, buffalo milk ice cream leverages the inherent qualities of the milk. Zamberi explained that the high protein content results in a soft, fluffy and dense texture, while also lending a creamier taste when blended with ice cream powder. He claimed that buffalo milk is more nutritious than regular cow's milk, despite some apprehensions regarding its strong smell and taste often associated with the animal.

To address this, Zamberi's "Karabao" brand produces vanilla, chocolate, and mixed-flavoured ice cream without any unpleasant odor or taste. Currently, they sell vanilla, chocolate, and mixed-flavoured ice cream in containers at RM4.90, alongside buffalo milk yoghurt and beverages like coffee, tea, and Milo mixed with buffalo milk.

Every day, they produce one litre of each flavour of ice cream, with around 40 to 50 containers prepared for customers. The vanilla- and chocolate-flavoured ice cream is sourced from Murrah buffalo milk supplied by various suppliers, including those in Pendang, Perak, and Selangor. While the risks associated with buffalo milk are notable, including its sensitivity to temperature and susceptibility to spoilage, Zamberi's previous involvement in a buffalo project in Langkawi from 2008 to 2009 has helped secure a stable supply of milk.