Ensuring sustainable food security depends on the strength of a nation’s agricultural sector and the long-term policies that guide it. In Turkey, agriculture remains one of the most strategic parts of the economy. Even though its share in national income has decreased over the decades, agriculture still plays a vital role in food production, rural development, employment, raw material supply, and foreign trade.
Recent global crises, geopolitical tensions, and pandemics have reminded the world that agriculture is not just another economic field but a foundation of national resilience. A healthy life depends on sufficient and balanced nutrition, and dairy products remain central to this need. Milk and dairy foods supply essential protein and energy and support immunity, reduce disease risk, and help ensure long-term wellness at every age.
The nutritional value of milk varies depending on the species and breed of the animal, as well as feeding conditions and farm management. In this context, livestock is a cornerstone of sustainable agriculture. To meet a growing population’s need for safe, nutritious food, countries must maintain a stable and productive animal population capable of providing both meat and dairy.
Globally, there are more than four billion cattle and small ruminants, producing nearly 900 million tons of raw milk annually. While cow’s milk dominates global production, buffalo milk also holds a significant share, especially in Asia and the Mediterranean basin. In Turkey, cow’s milk still makes up the vast majority of dairy output, but buffalo milk, although a smaller percentage, has exceptional value due to its nutritional richness and culinary uses.
And here is a fact that surprises almost everyone, including many locals: Istanbul has the highest water buffalo population in all of Turkey.
Especially in the rural parts of Çatalca and Silivri, buffalo husbandry continues as a living tradition.
The Cultural and Nutritional Importance of Water Buffalo
Across the world, water buffalo thrive in environments where other animals struggle. They are hardy, adaptable, and capable of consuming low-quality roughage while still producing nutrient-dense milk. In Turkey, buffalo are primarily raised in small family farms for their milk and meat.
Buffalo milk is especially prized. It contains higher levels of vitamins, minerals, and protein than cow’s milk. It is naturally lower in lactose, making it easier to digest for some people. Its rich fat content gives it a creamy texture and deep flavor, making it ideal for traditional products like kaymak, yogurt, cheese, and some types of ice cream.
Buffalo meat, on the other hand, is lower in cholesterol and calories than beef while offering more protein and essential minerals. In Turkey, it is often used in sausage production. Buffalo hides are also economically valuable, widely used in the production of bags, jackets, shoes, belts, wallets, and other leather goods. Even buffalo hide waste serves as a high-quality raw material for gelatin production.
Manda Yogurt: A Hidden Gem of Istanbul’s Food Culture
One of the most special products derived from buffalo milk is manda yogurt (manda is Turkish for water buffalo). Creamy, thick, and naturally rich, it is considered one of the most nutritious types of yogurt in the world. Buffalo milk’s high fat and protein levels give the yogurt an intense flavor and a velvety texture that cannot be replicated with cow’s milk.
Manda yogurt has several notable properties:
- Exceptionally creamy texture due to high milk fat
- Rich in protein and minerals, supporting immunity and digestion
- Naturally lower in lactose, making it more tolerable for some individuals
- Higher antioxidant potential compared to conventional yogurts
- Ideal for kaymak, traditional Turkish desserts, and savory dishes. Kaymak is a rich, creamy dairy delicacy made from slowly simmered milk fat, traditionally from water buffalo milk, known for its velvety texture and luxurious taste.
And here’s something most tourists (and even locals) never learn: Istanbul is famous for its water buffalo yogurt.
The tradition is especially strong in Silivri, Çatalca, and the villages near the northern and western forested regions of the city. Many local markets, breakfast places, and small producers sell fresh buffalo yogurt that has been made using the same methods for generations.
Visitors often explore Istanbul’s monuments, mosques, palaces, and food markets, but very few ever discover this remarkable product. For those who do, manda yogurt becomes one of the most memorable tastes of their trip.
Buffalo Population and Milk Production in Turkey
While global buffalo numbers steadily increase, Turkey experienced a dramatic decline during the second half of the 20th century. From more than a million buffalo in the 1970s, the numbers fell by almost 90% due to changing agricultural structures and shifting market preferences.
However, in recent years, buffalo husbandry has received renewed attention. With targeted support programs and revived interest in traditional dairy products, buffalo numbers have started to grow again.
Between 2002 and 2021, the buffalo population in Turkey increased by more than 50%. The number of milked buffalo followed a similar trajectory, declining until 2009 and then climbing steadily. As the animal population recovered, milk production also rose, showing more than 40% growth over the same period.
Milk yield per buffalo fluctuated across the years due to feed quality, pasture conditions, seasonal factors, and management practices. In Turkey, the main challenges in livestock farming include insufficient pasture quality and limited access to high-energy feed. Since feed constitutes the highest cost in livestock production, these factors significantly affect milk yield.
Milk prices, both in Turkey and globally, have risen steadily, influenced by increased demand, market instability, and the economic impacts of global crises.
Trend analyses suggest that buffalo numbers, milk production, and milk prices are likely to continue rising in the coming years. Renewed interest in traditional foods-especially buffalo yogurt, kaymak, and regional cheeses-strengthens this outlook.
A Growing Appreciation for an Ancient Tradition
Water buffalo have deep cultural and economic roots in Turkey. Though their numbers once dwindled, they are now returning as consumers rediscover the superior quality of buffalo milk and the culinary treasures it produces. From the hearty pastures of rural Anatolia to the wooded landscapes around Istanbul, buffalo husbandry remains a living connection between past and present.
The revival of buffalo farming is more than an agricultural shift-it is the revival of a tradition. And in one of the world’s largest megacities, Istanbul quietly stands at the center of this renaissance. Its villages, forests, and small family farms continue to keep the centuries-old culture of buffalo milk, kaymak, and manda yogurt alive.
For locals and visitors alike, discovering this side of Istanbul reveals not just a food culture but a story of resilience, heritage, and the enduring bond between people, animals, and the land.
Sources
- “Recent Analysis of Changes in Turkey’s Water Buffalo Population and Milk Production Levels” on the Journal of Social website
