I made Mutschli few times now with Alpkaserei's recipe on his Mutschli post but around 6-7 weeks back I tried making it with buffalo milk because a very generous farmer has sent 60 litres of buffalo milk and I surely couldn't convert all into mozzarella.
Now buffalo milk is quite thick and fatty and also has a different smell, it smelled strongly like fresh sugar cane juice among other things. To mask that I put a generous amount of herbs to the milk. I had a high yield of 3.2 kgs (7lbs) from 20L of milk.
Now the taste....
It was quite different than cow's milk Mutschli I made before, this one was quite rich with some 'grassy' aftertaste, I cannot quite point it out but I think I need some time getting used to the taste. The texture is really good, flexible with some small eyes.
My daughter, on the other hand, thought this was wonderful. She said it tasted like beef/meat.