Balıkesir Buffalo Cream Product Description and Distinctive Features: Balıkesir Buffalo Cream is produced by blending 7 liters of buffalo milk with 2.5 liters of water, then heating and condensing it at a temperature of 90-95°C. It has an opaque white color, a coarse texture, and its surface resembles a honeycomb pattern. The taste is tangy and creamy. In its production, no food additives, flavors, or flavor-enhancing food components are used.The distinctive features of Balıkesir Buffalo Cream include a lighter color, a softer consistency, and a honeycomb-like appearance on the surface, setting it apart from other traditionally produced creams. Production Method: The milk used in the production of Balıkesir Buffalo Cream is sourced from Anatolian Buffaloes, which are bred within specified geographical boundaries. During spring, summer, and autumn, buffaloes are fed with native taxa such as elderberry (Sumbucus ebulus L.), white amaranth (Amaranthus albus L.), orache (Atriplex hastata L.), goosefoot (Chenopodium botyrs L.), bishop's weed (Ammi majus L.), fennel (Foeniculum vulgare Mill.), Lagoecia cuminoides L., hispid opopanax (Opopanax hispidus Griseb), Venus's comb (Scandix pečten veneris L.), Tordylium apilium L., Bellis annua L.), and Bellis perennis L.) in meadows, pastures, and grazing areas with natural vegetation cover. In winter, in addition to feeding on natural vegetation in winter quarters, they are also supplemented with cottonseed cake, grass, straw, oats, corn residues, wheat bran, and oilseed residues due to the decreasing availability of greenery. Balıkesir Buffalo Cream is produced using freshly milked buffalo milk in the morning. In its production, no food additives, flavors, or flavor-enhancing food components are used. To produce 1 kg of Balıkesir Buffalo Cream, a mixture of 7 liters of buffalo milk and 2.5 liters of water is used. Straining: The milk is strained through food-safe cotton cloths.Whipping: 7 liters of milk and 2.5 liters of water are mixed. The mixture is heated to 90-95°C in aluminum, tin-plated, or steel kettles until it froths, then removed from the heat.Resting: A straw basket called "köflün" is placed on the kettles, covered with a cloth to cut off contact with air. After resting for at least three hours and left to cool, the kettles are refrigerated for about 24 hours to facilitate the formation of cream. Cream collection: The cream layer formed on the milk is carefully collected using a skillful hand-folding method after being cut with a knife. Once transferred to food-safe containers, it is kept at a temperature of 4°C. The cream mass thickens as it continues to rest.Storage and preservation conditions: Balıkesir Buffalo Cream can be stored for 4-5 days from the production date under refrigeration conditions and for 6-7 days during winter months. The storage temperature should not exceed 4°C during the storage, transportation, and marketing stages.