I Tried Giant 4kg Buffalo Mozzarella Balls Made Fresh in Italy скачать в хорошем качестве

I Tried Giant 4kg Buffalo Mozzarella Balls Made Fresh in Italy

Today we're visiting Bufala Dolcenera in Altamura, Puglia, Italy to learn all about buffalo mozzarella. Mozzarella is part of the pasta (stretched curd) family of cheeses, a very popular cheesemaking style in southern Italy. Here, the curd is heated in hot water and stretched to form the iconic mozzarella ball. Compared to cow's milk, buffalo milk behaves very differently when stretched to make mozzarella. We're also going to be learning more about buffalo milk and why good quality buffalo milk is supposed to be white. 🇮🇹 Travel to Puglia with me! https://loliv.it/en/tour/puglia-trave... 🗺️ Get a map of all my favorite food spots in Italy, London, and beyond https://www.dscvr.shop/claudiaromeo 🌍 Get 5% off Holafly International eSIM card http://holafly.sjv.io/6yqx9N Subscribe    / @claudia-romeo   Let’s connect Instagram:   / claudiaromeo   TikTok:   / .claudiaromeo   Snapchat:   / claudia-romeo   Facebook:   / cldromeo   My Amazon recommendations: https://www.amazon.com/shop/claudiaromeo Buy me a ☕: https://www.buymeacoffee.com/claudiar... Visit https://www.bufaladolcenera.it/   / bufaladolcenera   My Equipment - AF Panasonic LUMIX S5II https://amzn.to/3NvUeow Sony ZV-E10 https://amzn.to/3GJJr7f Rode Wireless GO II https://amzn.to/3GGo5ax Joby Telepod https://amzn.to/3jREKiL Joby Compact Tripod https://amzn.to/3ZaCvqN Contact [email protected] About me I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos! How Traditional Buffalo Mozzarella Is Made in Italy | Claudia Romeo #buffalo #mozzarella #italy CHAPTERS 00:00 Intro 00:56 Milk is split into curds and whey 01:23 Why buffalo curd is never yellow 02:00 The pasta filata (stretched curd) cheesemaking technique 03:21 Shaping the mozzarella 04:17 Salting in brine + acqua di governo (leftover whey) to preserve it 05:21 Tasting 07:14 Meet the three brothers behind Bufala Dolcenera 08:32 The mozzarella regional differences in Italy 09:17 Other buffalo milk products at the dairy Copyright Notice All footage, interviews, and original content in this video are protected by copyright and may not be reproduced, redistributed, or used in any form without prior written permission. Unauthorized use, including but not limited to reuploads, edits, or incorporation into other works, may result in legal action. This channel is dedicated to self-funded independent journalism. For licensing inquiries, please contact: [email protected]