The Secret to Making Delicious Mozzarella di latte di Bufala! (Buffalo Mozzarella)
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- Опубликовано: 21 авг 2024
- Recipe card; www.littlegree...
In Italy, the cheese is produced nationwide using Italian buffalo milk under the government's official name mozzarella di latte di bufala because Italian buffalo are found in all Italian regions. Only the specific type mozzarella di bufala campana PDO is produced in the area reaching from Rome in Lazio to Paestum near Salerno in Campania, and there are also production areas in the province of Foggia, in Puglia, and in Venafro, Molise.
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I had taken a break from home Cheesemaking, but recently gotten back into it. I got into it originally simplyfrom watching your videos. I’m back at it, and back to your videos and so very happy to see you still have your amazing energy and enthusiasm! ❤
Welcome back!
The buffalo milk is cheaper than raw milk, where I am. Looks great.
well done sir! long time watcher of your wonderful videos and a buffalo farmer in Wisconsin and so nice to see you working with buffalo milk!
First like from Türkiye :))
You are the best, Gavin, thank you for your recipees!
The cow milk is 0,75 dollar and the buffalo milk is 1,5 dollars in my country :)
Awesome! Thank you!
Hi Gavin you always impress me I'm definitely going to try this one,I used to buy my buffalo milk from that's Amore cheese it was $100 for 20 Litre , The milk is much nicer than cow's milk,I found that you get a better curd mass of the Buffalo milk then you do with the cows.P,S i found
himalayan salt is a lot saltier than white salt too.
this is what I found, As pink salt often has larger crystals than table salt, it technically contains less sodium per teaspoon. It also has a saltier flavor than table salt, meaning that a person can use less salt in a serving to achieve the same taste.
Good tips. Thanks!
Thank you!!! Very educational
make some Ph-paper yourself.
get some construstion paper or blotting paper (colorless) and red cabbage, cut the red cabbage and get the juice out of it. drench the papers in the juice and thoroughly dry them and then keep them in a sealable plastic bag (to prevent remoisturization).
red cabbage reacts to PH changes, dip them in some salt water or lemon water and watch them go.
Sous vide cooker in the sink makes for a nice double boiler, took me a second look to catch that.
Yes it does!
Revolutionary!
Fantastic video as always Gav!! Thank you ❤
My pleasure!
Thank you for sharing. I too have trouble reaching my sources, even academia has become difficult.
PH - potential hydrogen. Legend! Never thought what it means!
Great job! It looks so delicious!!
Looks wonderful
🤩 Wow, I am so pleased to see you could make this great video, Gavin! I can get buffalo milk here in Halifax NS, but its availability is a bit hit-and-miss & it’s 💸double the cost💸of your own buffalo milk. Notwithstanding, I *will* make this cheese someday!
QQQ A couple of questions:
- What did you do with that first bit of stretch-test curd? Back in the pot, maybe?
- When the gloves get too hot, would it be a bad idea to dip them in cold water to cool them quickly? There could even be a dedicated bowl just for glove-dipping.
- Could the mozzarella balls be vacuum-packed?
Hi Patricia. Cheers. In answer to your questions; 1. Yes, back in the pot to acidify more. 2. Yes, good idea, I've done that in previous mozz videos, but didn't feel the need for it this time. 3. Yes it can be vacuum packed without issues. Thanks for watching and your support over these many years!
I love me some buffalo mozzarella I like soft and semi hard cheese and I love blue cheese and on occasion really aged cheese got to be in the mood for it though.
Need to try this, as its been a nemesis for a while. It's the acidity: I'll figure it out eventually.
Your video on this topic makes me want to go to my closest zoo and milk the herd of bufala to make the same, Sir Gavin...LOL
Nice one Gavin, I recently purchased some of the full cream cow's milk from Kisaan and it made a wonderful Cheddar a really nice curd set. cheers 👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Great to hear!
I am going to see if my little local green grocer will stock the Kisaan Buffalo milk!
Great idea!! Best of luck
Even if not ideal, I like squeaky mozzarella
GGRRRR MAMMA MIA GRRRRR ‼️‼️
Gavin, I know you've mentioned this before, but I've forgotten. 😮 do you turn your sou vide all the way up to the temperature desired? And it takes 45 minutes to reach that temperature or do you do it gradually?? Tia and job well done 👏🏼 🧀
Yes I do! but I still keep an eye on it. As the time was quite long, I increased it in 3C increments.
Newest curd Nerd here. What’s the attachment on the back of the pot called please Gav?
Its a precision cooker. Instructions here; ruclips.net/video/uDCTTJjVjyQ/видео.html
That cooker you are using, isnt that a sous vide thingi mi bobby
Yes it is. Here is how I use it; ruclips.net/video/uDCTTJjVjyQ/видео.html
This is the whey!
Hey Gav, what happened to your previous immersion circulator? Cheers
I still have it, but it is to noisy for long sessions and my dog, Hamish hates it.
When you say whole milk...., what do you mean? Is it etc Coles Full cream homogenized pasteurized milk? Thanks
Well in this case it is Buffalo milk, but where I mention whole milk, it's full cream milk.
Thanks@@GavinWebber
This name infringement nonsense leads to a heck of a lot of mouthfulls. Poor Gavin. The mozzarella looks superb. I though prefer the nice creamy milk with a bowl of nice cinnamony cereals over the labour . Cheers 🧀
Kissan is farmer in Urdu language...
The PDO conceptually sucks tbh. This is the real thing, because there is not one way to make a real thing, just as there is no one PLACE to make most things
Could raw jersey milk be used in place of the buffalo milk?
Yes it can
Yes but it won't taste the same
I don't get why DOP would have a problem if you are not selling it trying to pretend it's the original protected product. There is no misleading into what you are doing and the recipe is such that who ever will reproduce it will not impact in any way the sales. But I'm not a lawyer.
Once bitten twice shy. I didn't think that the Grana Padano consorzio would get upset either.
I am a new viewer. Why is this pot in the sink with water running?
ruclips.net/video/uDCTTJjVjyQ/видео.html
Wouldn't it be funny if they a fake cease and desist as a joke and said it is all good by the way
No buffalo milk here, fat content is similar to sheep so you can sub that
Yes, that would work Tracey