Dairy & Eggs
Substitutes for Buffalo Milk in gelato
Buffalo milk is whole milk from the water buffalo (Bubalus bubalis), roughly twice as rich in fat and total solids as cow milk. In gelato it acts as a naturally concentrated dairy base, delivering high fat and milk solids for a dense, creamy body. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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