Creamy, dense, and naturally high in fat, carabao milk is the Philippines' overlooked white gold

 

Creamy, dense, and naturally high in fat, carabao milk is a nutritional powerhouse that remains a hidden treasure. In a market dominated by cows milk, it is often overlooked and remains unfamiliar to many Filipinos.

While many believe carabaos are strictly for farm work, they actually produce some of the richest milk available. Carabaos aren’t just for labor, they are for nourishment, too.

These carabaos are Philippine water buffalos scientifically known as Bubalus bubalis. Carabao’s milk is referred to as “superfood” due to its high-value nutrients. It is rich, thicker, and more flavorful than cow’s milk with a distinct natural sweet taste and no after taste. It is high in protein and calcium levels.

Many may wonder why carabao milk in the Philippines is not in demand as cow’s milk despite the large number of carabaos in the country. As carabaos are mostly raised for farm labor, they do not produce enough milk to keep up with large-scale market demands.

According to Philippine Carabao Center, the Philippines currently has 2.71 million carabaos, yet only 1% are dedicated to dairy production. While smallholder farmers care for nearly the entire population, most animals are kept for draft power or meat. Since 2017, the population has decreased slightly because steady slaughter rates of 450,000 annually are beginning to outpace new births.

Beyond the low dairy numbers, carabao milk producers face a race against time. Because the milk is highly perishable and specialized production facilities are scarce, spoilage is a constant threat. For farmers transporting their harvest to distant markets, the lack of a proper cold chain often means the milk spoils before it even reaches the consumer.

To prevent total loss, local farmers have turned to traditional preservation. They transform milk into Pastillas, Kesong Puti, or even Yogurts to extend shelf life of their produce and create value from milk that might otherwise go to waste during long rides to the market.

Although carabao’s milk has a lot of potential, it still struggles due to the people not being familiar with traditional delicacies like white cheese or kesong puti. If the heritage cuisine continuously rises in popularity, it would be easy for the carabao dairy to enter the local market.

The carabao’s milk success relies on our awareness. As we discover our own heritage, we also create a path for our local farmers to thrive. It is white gold for a reason, and now is always the time to embrace the richness of our own land.

Report by Kate Nuesca

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