Introduction: Buffalo colostrum is a functional food source rich in nutrients but is prone to microbiological spoilage. To extend its shelf life, fermentation and drying processes are essential. This study aimed to develop buffalo colostrum kefir powder from Pampangan buffalo (swamp buffalo from South Sumatra, Indonesia) colostrum by fermenting and drying it using a cabinet dryer to improve shelf life and nutritional stability. Methods: Buffalo colostrum was fermented with kefir grains and dried at various temperatures (40°C, 45°C, 50°C, and 55°C). Results: Increasing drying temperature significantly decreased moisture content, protein content, yield, total dissolved solids, solubility, and rehydration capacity. Drying at 40°C was identified as the optimal treatment, as it preserved higher protein content (49.08%), yield (31.38%), total dissolved solids (2.67%), solubility (42.75%), rehydration capacity (1.84), and total lactic acid bacteria count (1.2×106) while maintaining adequate probiotic viability (≥6 log CFU/g), although moisture content levels remained above the CODEX standard for milk powder. Conclusion: The study demonstrated that a drying temperature of 40°C was the most effective treatment for maintaining physicochemical and microbiological quality of swamp buffalo colostrum kefir powder. Further studies are required to confirm its functional food properties through direct bioactivity assessments.