Balıkesir Buffalo Cream Product Description and Distinctive Features: Balıkesir Buffalo Cream is made by combining 7 liters of buffalo milk with 2.5 liters of water, followed by heating and condensing the mixture at a temperature of 90-95°C. The cream has a milky white appearance, a rough texture, and its surface features a honeycomb-like pattern. Its flavor is both tangy and creamy. No additives, artificial flavors, or flavor enhancers are used in its production. What sets Balıkesir Buffalo Cream apart from other traditional creams is its lighter color, smoother consistency, and the unique honeycomb pattern on the surface. Production Method: The milk used to make Balıkesir Buffalo Cream comes from Anatolian Buffaloes, which are raised within specific geographical areas. During the spring, summer, and autumn months, these buffaloes are fed a variety of native plants, including elderberry (Sumbucus ebulus L.), white amaranth (Amaranthus albus L.), orache (Atriplex hastata L.), goosefoot (Chenopodium botrys 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.). These plants grow naturally in meadows, pastures, and grazing areas. During the winter months, in addition to natural vegetation available in their winter quarters, the buffaloes are given a supplement of cottonseed cake, grass, straw, oats, corn residues, wheat bran, and oilseed residues due to the reduced availability of greenery. Balıkesir Buffalo Cream is made using freshly milked buffalo milk in the morning. No food additives, artificial flavors, or flavor enhancers are used during its production. To produce 1 kg of Balıkesir Buffalo Cream, a combination of 7 liters of buffalo milk and 2.5 liters of water is required. Straining: The milk is filtered through food-safe cotton cloths. Whipping: A mixture of 7 liters of milk and 2.5 liters of water is prepared. This 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 top of the kettles and covered with a cloth to prevent contact with air. After resting for at least three hours and allowing it to cool, the kettles are placed in the refrigerator for about 24 hours to promote the formation of cream. Cream collection: The cream that forms on the surface of the milk is carefully gathered using a skilled hand-folding technique, after being cut with a knife. Once collected, it is placed in food-safe containers and stored at a temperature of 4°C. The cream continues to thicken as it rests. Storage and preservation conditions: Balıkesir Buffalo Cream can be kept for 4-5 days from the production date under refrigeration. During the winter months, it can be stored for 6-7 days. The temperature should not exceed 4°C during storage, transportation, and distribution.