Fat content and heat treatment of milk affect the texture of direct acidified milk gels. Gels were produced from cow or buffalo milk standardized to 3, 4.5 and 6 % fat, and heated at 90 °C for 0, 6 or 12 min prior to citric acid acidification at 85 °C. Effects on composition, microstructure and textural properties were investigated. The total solids yield was on average 18% higher for buffalo than cow milk gels. A higher fat content in the gels and softer gels regardless of milk origin. Buffalo milk gels were significantly harder and had a denser protein network compared to cow milk gels with the same milk fat content and produced under the same conditions. Increase in heating time caused softening of gels with 6% fat independent of milk origin. This work shows the potential of modifying cow milk composition to modulate the texture of gels.