Experience the richness of pure buffalo milk, straight from the farm of Manoj Bhati in Luharli village, Noida. Known for its high cream content and wholesome nutrition, this milk is ideal for making ghee, curd, or simply enjoying as a full-bodied drink.
Manoj follows traditional and natural dairy practices—his buffaloes are well cared for, fed with fresh fodder, and milked with hygiene and attention. No preservatives, no chemicals—just thick, creamy milk with the goodness of rural India in every drop.
Available now on FarmLokal, this milk offers not just purity, but also supports local farmers and a more sustainable food system. Taste the difference of real, unprocessed dairy—fresh from the farm to your doorstep.
 
Recipe You Should Definitely Try:
How to Make Paneer (Indian Cottage Cheese) with Cow Milk
Ingredients (Makes ~200g paneer):
Fresh full-fat cow milk – 1 liter
Lemon juice – 2 tbsp (or 2 tbsp white vinegar)
Water – 2 tbsp
Ice cubes – 4–5 (optional, for softer texture)
Method:
Boil Milk:
Pour milk into a heavy-bottomed pan.
Heat on medium flame until it comes to a full boil.
Stir occasionally to avoid burning.
Curdle the Milk:
In a small bowl, mix lemon juice with 2 tbsp water.
Once the milk starts to boil, reduce flame to low.
Slowly pour in the lemon-water mixture, stirring gently.
The milk will start curdling — you'll see greenish whey separating.
If not fully curdled, add a little more lemon juice.
Turn off the flame and let it rest for 2–3 minutes.
Strain the Curd:
Line a sieve with a clean muslin or cheese cloth.
Pour the curdled milk through to collect the chenna (curds).
Rinse the chenna gently with cold water to remove lemony taste.
Gather the cloth and squeeze out excess whey.
Add ice cubes now if you want extra soft paneer.
Set the Paneer:
Tie and hang the cloth for 20–30 minutes to drain completely.
Then flatten the chenna inside the cloth, place it on a plate, and put a heavy weight on top.
Let it set for 1–2 hours.
Cut & Use:
Unwrap and cut into cubes.
Use in curries like palak paneer, paneer butter masala, bhurji, or grill for tikka.
Pairs With:
Roti, paratha, or naan
Jeera rice or pulao
Tomato- or spinach-based gravies

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