5 ms·
Cow vs. Water Buffalo Mozzarella (2011)
- gnabgib 1y ago(2011)
- indigodaddy 1y agoI feel like there are many articles/webpages where tacking on a year matters very little (eg doesn't add much either way). This is one of those cases I thought..
- kurthr 1y agoNot only are the protein ratios different in the Buffalo milk, but the fat content is radically different (buffalo 7-9% cow 3-4% jersey 5%). It's hard to even call anything but Jersey Mozzarella the same cheese. And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different.
- jefftk 1y ago> And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different. Not really! It's essentially the same cheese, but instead of put fresh into brine the stretched curds have the water pressed out and then they're aged.
- tony_cannistra 1y agoFun article, but the comments did it for me. Just a reminder of a different Internet.
- indigodaddy 1y agoIt doesn't seem like WP, wonder if it's some kind of Joomla type deal
- shermantanktop 1y agoNow I want to know if the Lebanon cheese deal goes through.
- rootsudo 1y agoI was reading Reddit comments from a decade ago. It’s chilling how much changed in the last decade and then then from two decades ago. It’s too nice, you can’t be mean anymore and it’s no longer to the point. Eternal summer forever. But pre 2010 comments really are before smartphones took over.
- FredPret 1y agoReading this, I thought some madman was milking a Cape water buffalo, which have been known to beat lions in 1-v-1 fights, and is only capable of one emotion: murder. But turns out this milk is from the Asian water buffalo, which is even bigger than the African kind, but can be domesticated.
- technothrasher 1y agoNot to rain on your buffalo vs lion parade, but the Cape buffalo is a sub-species of the African buffalo, not the water buffalo. There's no such thing as a Cape water buffalo.
- _9ptr 1y agohttps://www.smbc-comics.com/comic/2014-10-23 https://www.smbc-comics.com/comic/2014-10-23
- skylurk 1y agohttps://www.scientificamerican.com/article/the-brontosaurus-is-back1/ https://www.scientificamerican.com/article/the-brontosaurus-...
- FredPret 1y agoI stand corrected. I meant Cape buffalo, member of the Big Five, and certainly unmilkable
- api 1y agoNow someone’s gonna go milk Cape buffalo to make deadly lion smashing death buffalo cheese to sell on Joe Rogan. Kinda like that killer bee honey thing.
- deleted 1y ago[deleted]
- rngecounty 1y ago
- Sayrus 1y agoSite is marked as suspended if you get redirected to HTTPS. It has been archived: https://web.archive.org/web/20250715171604/http://itscheese.com/reviews/mozzarella https://web.archive.org/web/20250715171604/http://itscheese.... https://archive.is/3cJcu https://archive.is/3cJcu
- indigodaddy 1y agoHow/why would you get redirected? The site itself doesn't appear to be redirecting to https correct?
- denkmoon 1y agoPlugins or browser settings that prefer HTTPS. Eg Firefox HTTPS-Only mode.
- indigodaddy 1y agoHuh, never had a need for that. Most sites either they auto redirect to the https version, or they dont have one, eg in this case. Don't really see the need.
- smallerize 1y agoIt doesn't matter if the site is trying to redirect you to an encrypted connection. An attacker in the middle could send any data in the unencrypted response. It's better to just skip it.
- Sayrus 1y agoHTTPS-only mode doesn't do the initial HTTP request if HTTPS is available. This prevents downgrade attacks, prevents leaking private information such as the entire URLs (many email tracking links default to HTTP so you leak the token contained in there) or if the website supports it even the domain name you access. It's not "needed", sometimes it breaks things (HTTP-only website but with HTTPS port opened), sometimes it fixes things (HTTPS-only website with HTTP-port opened).
- pfooti 1y agoI make pizza at home in an outdoor pizza oven (gozney dome). My recipe cooks at about 850F. All forms (skim or otherwise) of cow mozzarella scorch fiercely at that temperature before the crust is done. Buffalo mozzarella does not. Some of my local markets carry Buf brand buffalo mozz, which is not from italy but is from the same animal (I think). The buf mozz is the thing that takes my homemade pizza from "meh" to "actually, this is pretty good". I'm working on getting it to "wow, this is great" but that will require further refinement of my crust technique, I think.
- danparsonson 1y agoWow I didn't realise pizza ovens were so hot! A little web searching led me to this, for anyone else who's interested: https://www.crustkingdom.com/pizza-oven-temperature-guidelines/ https://www.crustkingdom.com/pizza-oven-temperature-guidelin...
- defrost 1y agoBy fortunate happenstance it's much the same as the annealing temperature of glass https://en.wikipedia.org/wiki/Annealing_(glass) https://en.wikipedia.org/wiki/Annealing_(glass) which means you can throw in a pizza when you've finished at the kiln for a day and pull it out ready a minute or so later (depending on when you start the temp. step down cycle, current annealing oven temp. etc.)
- Klonoar 1y agoThere’s an infamous HN post of a guy who like broke his cleaning cycle on his oven to get it hot enough to do it “right”.
- duskwuff 1y agoIt depends on the style. The super-hot (~900°F) brick ovens are primarily used for Neapolitan-style pizzas (thin crust, light toppings), which cook in as little as a minute. A denser pizza like a Chicago-style deep dish couldn't be cooked in that sort of oven.
- darth_avocado 1y ago
- kazinator 1y agoMozarelle di Bufala di Buffalo bufalano Mozarelle di Bufala di Bufallo que Mozarella di Bufala di Buffalo bufalano
- tantalor 1y ago[flagged]
- colingauvin 1y agoFor the uninitiated: https://en.wikipedia.org/wiki/Buffalo_buffalo_Buffalo_buffalo_buffalo_buffalo_Buffalo_buffalo https://en.wikipedia.org/wiki/Buffalo_buffalo_Buffalo_buffal...
- sudhirb 1y agoI am suspicious that the buffalo mozzarella registers as "tangy" at all - though I suppose it travelled quite a long way
- selimthegrim 1y agoI am reasonably sure some guy in Lahore was making this too.
- pmalynin 1y agoThese days its pretty easy to get from Whole Foods or Eataly if you have one nearby. Definitely worth, especially if you're making Caprese.
- tptacek 1y agoWhole Foods tends to carry Buf brand, which is made from water buffalo milk in Colombia.
- csours 1y agoMaking of (by Claudia Romeo): https://www.youtube.com/watch?v=WJKIA2sAE38 https://www.youtube.com/watch?v=WJKIA2sAE38
- davidw 1y agoI'm not a cheese snob at all, but having lived in Italy for a while, I definitely prefer the buffalo mozzarella to eat fresh. It's richer tasting, somehow.
- Semaphor 1y agoHah, timely. Apparently there is a current (or at least I only encountered it recently) marketing trend in (at least) Germany and the USA of calling cow mozzarella "Fior di latte", to make it out as something special, when all it means is that it’s the slightly cheaper Mozzarella made from cow’s milk instead of buffalo’s, and is what the vast majority of Mozzarella is made out of in both countries.
- octo888 1y ago> fior di latte Same in the UK at fancy pizza places. It's £2-4 extra for buffalo mozzarella
- qsort 1y agoBuffalo mozzarella is actually a trap on pizza. It contains more water and it tends to dampen the dough as it melts. Fiordilatte or Treccia are actually better, even though they're cheaper.
- octo888 1y agoOh that's interesting. Soggy pizza is the worst. Not sure why they'd even offer it as an option but I think they've given up with the British public as they even let you order a pizza with a topping of fries !
- aitchnyu 1y agoAmul in India has "milk" (unspecified cow and buffalo milk ratio) Mozz as well as buffalo, which is marketed as more premium. Didnt know the Italians set the precedent. IME both are untangy. Their copy: "The cheese is made out of pure buffalo milk, which makes the melted cheese creamier and whiter in appearance.When heated the product develops stretching property and melts uniformly on the food surface."
- beeb 1y agoThe Italians I know swear that mozzarella should be consumed within a day of being made. And I must say that freshly made mozzarella tastes best! But also maybe because what I can get fresh was made with love and good quality milk, as opposed to the supermarket stuff.