Bolu Buffalo Cream Product Description and Distinctive Features: Bolu Buffalo Cream is a dairy product made by concentrating the fat of buffalo milk sourced from buffaloes raised in the Bolu province, using a traditional, region-specific production method. Bolu, known for its vast forested areas, has a diverse topography consisting of mountains, plateaus, and plains. The province experiences significant rainfall, and its varied surface features include lakes and wetlands of different sizes, thanks to the range of elevations. Buffaloes, which thrive in wetland areas, are well-suited to the climate and landscape of Bolu, making it an ideal region for buffalo farming. In Bolu, buffaloes are generally provided with small quantities of artificial feed during the winter, while they are primarily fed cottonseed meal, grass, hay, oats, corn crumbs, wheat bran, and oilseed meals for the rest of the year. This feeding approach has a positive impact on the composition of buffalo milk. Bolu Buffalo Cream is commonly enjoyed as a breakfast item or used in various desserts. Production Method: Approximately 10 liters of buffalo milk are required to produce around 1 kg of Bolu Buffalo Cream. The product is prepared without any food additives, flavors, or flavor enhancers. Stages of Bolu Buffalo Cream (Approximately 1 kg) Production: Milking: The freshly milked raw buffalo milk should either be processed into cream immediately or stored at a temperature between 0-4°C. Straining: Around 8 liters of raw buffalo milk are passed through a cloth strainer into a food-safe container. In summer, when buffalo milk is more abundant, a small amount of water is added to the bottom of the container to prevent the milk from sticking. However, only a small amount of water should be added to avoid affecting the cream's thickness. Since buffaloes graze in highlands and meadows during the summer, the milk is richer, creamier, and more flavorful, producing a thicker cream layer. Therefore, no water is added to the buffalo milk collected in summer for cream production. Aeration: The raw buffalo milk placed in the container is stirred at 90-95°C for about 5 minutes to aerate it. Resting: The aerated buffalo milk is left to cool at room temperature for approximately 6 hours without covering. Aeration: After the milk has cooled at room temperature, an additional 2 liters of buffalo milk are added to the mixture. The mixture is then aerated again on the stove at 90-95°C for around 5 minutes. Afterward, the buffalo milk is allowed to cool at room temperature for another 6 hours. Harvesting the Cream: Once the milk has cooled to room temperature, it is left uncovered in the refrigerator at 4°C to allow the cream to form. The cream layer that develops on top of the milk is carefully cut with a knife, transferred to clean containers, and stored at 4°C. As the cream continues to rest, the mass thickens, completing the cream production process. The remaining milk is then used for making yogurt, cheese, and other dairy products. Shelf Life and Storage Conditions: Bolu Buffalo Cream has a short shelf life and must be kept in cold storage. When refrigerated, the product remains fresh for 4-5 days from the production date, with the possibility of extending this period to 6-7 days during the winter months.