Buffalo milk gives this Alor Setar ice cream an extra-creamy twist

Buffalo milk may not be the first ingredient that springs to mind when thinking about ice cream. But one Kedah entrepreneur has found a way to turn it into a familiar treat.

Zamberi Abdul Razak sells buffalo milk soft-serve near Pekan Rabu here, using Murrah buffalo milk sourced from suppliers in Kedah, Perak and Selangor. His flavours include vanilla, chocolate and a mixed option.

For first-time customers, the biggest barrier is often perception rather than flavour. “Many people are afraid to try buffalo milk because they are concerned about its strong or distinctive smell and taste

“However, the vanilla and chocolate-flavoured ice cream products we produce have no unpleasant smell or taste,” he told Bernama.

Zamberi says buffalo milk’s naturally higher protein and fat content helps give the ice cream a denser, creamier texture.

“The resulting soft-serve ice cream has a very soft, fluffy and dense texture,” he noted. “When blended with ice-cream powder, the high protein content gives it an even creamier taste.”

He also believes buffalo milk has nutritional advantages over cow’s milk, although the health value of the finished ice cream still depends on the overall recipe, including sugar and other ingredients.

That means the dairy base may offer some nutritional benefits, but the finished product is still best enjoyed as a dessert rather than treated as a health food.

From buffalo project to dessert counter

Zamberi’s interest in buffalo milk goes back years: he was involved in a buffalo project in Langkawi in 2008 and 2009 – experience that later helped him explore other uses for the milk.

Handling it, however, comes with its own challenges. “Not many people have dared to explore this product because the risks are high. For example, buffalo milk is very sensitive to temperature and can spoil easily if not handled carefully,” he explained.

At his Alor Setar outlet, Zamberi produces around one litre each of vanilla and chocolate soft-serve daily, yielding about 40 to 50 containers. He also uses buffalo milk in yoghurt and drinks such as coffee, tea and Milo.

For curious diners, the ice cream may be the easiest introduction to an ingredient they might otherwise hesitate to try. It’s still recognisably soft-serve, albeit with a richer dairy base – and a more unexpected background story.

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