(2011)

Not 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.

Fun article, but the comments did it for me. Just a reminder of a different Internet.

Reading 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.

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I 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.

Mozarelle di Bufala di Buffalo bufalano Mozarelle di Bufala di Bufallo que Mozarella di Bufala di Buffalo bufalano

I am suspicious that the buffalo mozzarella registers as "tangy" at all - though I suppose it travelled quite a long way

I am reasonably sure some guy in Lahore was making this too.

These days its pretty easy to get from Whole Foods or Eataly if you have one nearby. Definitely worth, especially if you're making Caprese.