Lake Kerkini

In the heart of Central Macedonia, Lake Kerkini is not only a haven for birdwatchers and nature enthusiasts but also the cradle of Greece’s thriving water buffalo revival. Once nearly extinct, the Greek water buffalo has made a remarkable comeback, thanks to dedicated local farmers and conservation efforts.

These majestic animals roam freely across the lush wetlands and meadows surrounding the lake, grazing on native grasses and cooling off in the water during the warmer months. This natural, low-stress environment contributes to the exceptional quality of their milk and meat. Farms like Kerkini Farm, a family-run operation, have embraced sustainable, traditional methods to raise and process buffalo, ensuring both animal welfare and product excellence.  

Buffalo milk from Kerkini is prized for its rich, creamy texture and high nutritional value. It contains more calcium, protein, and bioactive peptides than cow’s milk, while being lower in cholesterol. This makes it ideal for producing thick, tangy yogurt and indulgent desserts like kazan dipi, a caramelized milk pudding with Ottoman roots.

The meat, meanwhile, is lean, tender, and packed with protein and iron. It has less fat and cholesterol than beef or pork, making it a healthy alternative for meat lovers. Local producers craft a variety of traditional delicacies, including kavourmas (slow-cooked, spiced meat confit), sausages, and salami, all made from 100% buffalo meat. 

Today, Lake Kerkini stands as a model of eco-friendly agriculture and culinary heritage.The buffalo not only enrich the local ecosystem but also offer a taste of Greece’s past, preserved and celebrated through every creamy spoonful of yogurt and every savory bite of cured.