It feels more authentic when the language matches the country. Wouldnt be the same in English. Feels and sounds Italian . Those buffalo are worth their weight in gold and are treated great. Really cool about the milking machine and insemination machine happened on their farm. Looks like they really got it figured out. Scrubs the man, living the good life. Was really cool and fun to watch. Great video
I was surprised about their quality control on the buffalo's milk from the start. You know that the owners takes care of their clients. A business with a quality control like this will surely last a long time.
They are obliged to do it. In Italy there are a lot of quality control on all products but particularly on the DOP and DOC because there are strict parameters for them.
Please do an episode about turning the whey into ricotta and cream! That was such an amazing surprise to me, and I would love to see how that works! **_**
nah he's an Alpha Male he is top of the pack, the most desired. Sigma's are lone wolves that continue the grind to better themselves mentally, physically, and monetarily.
Now that is how to run a livelihood. Love of what you do makes all the difference in product. I just wonder how way back when, with no machines, technology, probably not even a thermometer someone decided to milk a buffalo, then looked at the milk and figured out how to devise the complicated process to make the chees. And don't forget decided to milk a buffalo. 😁👍👍👍👍👍
The legend of how "cheese" was discovered is actually kinda romantic, if you ask me. The enzyme they used to precipitate the casein (curds) and whey out of the milk in the video, rennin, is one of the components of a substance called rennet. Rennet is a set of enzymes secreted in the stomach of ruminant herbivores such as cows, sheep, and goats. The story goes that around 10000 years ago when we first domesticated sheep and were using their stomachs to store and transport milk the residual rennet in the lining of the stomach would have curdled the milk. Then, presumably to avoid wasting it or maybe just cause they were feeling saucy that day they strained out the curds and whey and salted it to preserve it. This would have been a rudimentary and unrefined cheese product. While the modern industrial method may feel complicated it is still essentially just acidifying the milk with bacteria, adding the enzyme to curdle the casein, and heating it up until it turns stringy. Pasteurization and temperature control are definitely a modern luxury and certainly make the process more safe/controlled but the process doesn't rely very heavily on those things and has been successfully performed for thousands of years.
@brakjart He didn't. He said literally "[...] diciassette di SH [...]" which is the determination of acidity of milk with Soxhlet-Henkel (SH/50 ml) method. Just a wrong translation.
@brakjart Nah, listen, don't watch the sub. He says esse acca -> esse=S, acca=H. That's a milk acidity graduation scale, it's like ph 6.7 or near that.
Yummy😋😋 Mozzarella is my _favorite_ kind of cheese, for its delicate aroma, smooth texture, lot of uses in modern kitchen, and wholeness of videos like this one:) You just know this is real nobility at work, the kind which came from very roots of Earth...
@@recoil53 Indeed. He said literally "[...] diciassette di SH [...]" which is the determination of acidity of milk with Soxhlet-Henkel (SH/50 ml) method.
For some reason, watching this only made me think of: “First they take the dinglebop, and they smooth it out with a bunch of shleem. The shleem is then repurposed for later batches. They take the dinglebop and push it through the krumbo, where the fleeb is rubbed against it. It’s important that the fleeb is rubbed against it because the fleeb ahas all of the fleeb juice.
I lived on a dairy farm in the '80s. We had a calf that suffered brain damager at birth, its tongue stuck out and it couldnt walk straight. We called it Spaz, but it had no fear of us at all. I hand fed her regularly, she joined the herd, lived for years and when she died I cried like a broken man. I completely recognise the respect and love for that buffalo. Now I'm feeling down, remembering things from a long time ago.
i only missed out a couple times the 3 years i lived there from eating it daily .. put it on sandwich for lunch ... so smooth and creamy and juicy. cant find anything like it fresh here in the states
This is how most FARMERS raise their animals. And it's a great thing to see. Like family. Gentle and loved. Factories and third world countries are the ones raising in poor conditions.
The happiest memory I have is from a bean and cheese burrito. My grandma would always make me a burrito and beans and cheese on the side evert time I went to go visit her at the restaurant she used to work at when I was a kid the restaurant has since been closed and demolished and she has passed in 2020.
Why do u sell it so expensively in india because its manufacturing thing is less in india its so free and cheap in saudi arabia 🕋🕋🕋🕋🕋🕋🕋🕋 in excess amount till we can't breath to eat any thing in Saudi Arabia but india even Mukesh Ambani or Narendra Modi lives like beggers
It's nice how the Italians think the water buffalo is "theirs". I'm from MA, live in Puerto Rico, but I know the iberian acorn-feed oinkers that I love to eat are chinese in origin. At least I can admit that . All recipes are local, all food is global. Garlic and tomatoes are new-world as well, but you would never know.......
i love mozzerella so much so so much i love it one of my favorites i like as much as rose by chainsmokers you should check it out i love mozerella so much i love it on crackers and salami almost as much as chainsmokers rose.
Indeed. He said literally "[...] 17 di SH [...]" which is the determination of acidity of milk with Soxhlet-Henkel (SH/50 ml) method. Just a bad translation, lol
i just love how they treat the buffalos like family
We all do!
The entire business is huge, yet seems to have a family feel thru and thru. Def want to try their mozz now
Scrub has a good life, and he knows it.
I love this more for the fact of how well they treat their buffalo, aside from the cheese this is like a buffalo sanctuary it's amazing!
Scrub an absolute unit
God please decrease gold price it helps to increase jewellery sales in India
Hahahaha 😂
That’s my boy 😁
I wish I could live on a farm and have 200 girlfriends and a nice lady who rubs my face.
Scrub is living like a king.
It feels more authentic when the language matches the country. Wouldnt be the same in English. Feels and sounds Italian . Those buffalo are worth their weight in gold and are treated great. Really cool about the milking machine and insemination machine happened on their farm. Looks like they really got it figured out. Scrubs the man, living the good life. Was really cool and fun to watch. Great video
Yeah, having a French restaurant's head chef speak English with no accent sounds a bit out of place.
It's the only Scrub that TLC would want.
wat
HAHAHAH xD
@brakjart Not....really? Nothing disgusting about it
@brakjart what’s the song
God please decrease gold price it helps to increase jewellery sales in India
I was surprised about their quality control on the buffalo's milk from the start. You know that the owners takes care of their clients. A business with a quality control like this will surely last a long time.
They are obliged to do it. In Italy there are a lot of quality control on all products but particularly on the DOP and DOC because there are strict parameters for them.
I love how she speaks, I could learn Italian from her easily.
I love the passion these people have for the life they live, the animals they take care of, and the product they produce.
Please do an episode about turning the whey into ricotta and cream! That was such an amazing surprise to me, and I would love to see how that works! **_**
If u came in italy ur welcome in Torre lupara.
And i can personally show u all the process that you want.
2:36 Scrub is on that sigma male grindset I see
nah he's an Alpha Male he is top of the pack, the most desired. Sigma's are lone wolves that continue the grind to better themselves mentally, physically, and monetarily.
It makes me so happy to see such happy animals being taken care of so well! What a sweetie Scrub is! I've never tried Buffalo cheese but now I will!
From mozzarella to Maserati, Italians seem to know how to make everything the best it can be.
I really appreciate these people and their approach to farming. Seems like those animals are pretty dang content. Very nice set-up.
Wonderful animals. It's nice to see that they're loved and treated well!
Now that is how to run a livelihood. Love of what you do makes all the difference in product. I just wonder how way back when, with no machines, technology, probably not even a thermometer someone decided to milk a buffalo, then looked at the milk and figured out how to devise the complicated process to make the chees. And don't forget decided to milk a buffalo. 😁👍👍👍👍👍
The legend of how "cheese" was discovered is actually kinda romantic, if you ask me. The enzyme they used to precipitate the casein (curds) and whey out of the milk in the video, rennin, is one of the components of a substance called rennet. Rennet is a set of enzymes secreted in the stomach of ruminant herbivores such as cows, sheep, and goats. The story goes that around 10000 years ago when we first domesticated sheep and were using their stomachs to store and transport milk the residual rennet in the lining of the stomach would have curdled the milk. Then, presumably to avoid wasting it or maybe just cause they were feeling saucy that day they strained out the curds and whey and salted it to preserve it. This would have been a rudimentary and unrefined cheese product. While the modern industrial method may feel complicated it is still essentially just acidifying the milk with bacteria, adding the enzyme to curdle the casein, and heating it up until it turns stringy. Pasteurization and temperature control are definitely a modern luxury and certainly make the process more safe/controlled but the process doesn't rely very heavily on those things and has been successfully performed for thousands of years.
They were hungry....
Acidity of 17, thats like so basic
I see what you did there
He said SH, not pH
@brakjart He didn't. He said literally "[...] diciassette di SH [...]" which is the determination of acidity of milk with Soxhlet-Henkel (SH/50 ml) method. Just a wrong translation.
@brakjart Nah, listen, don't watch the sub. He says esse acca -> esse=S, acca=H. That's a milk acidity graduation scale, it's like ph 6.7 or near that.
Why is is this SO SATISFYING
8:43 there is no such thing as a pH 17, the scale stops at 14.
It’s a mistake in the subtitles it’ SH not PH
@@giacomosummaria7273 I have never heard of SH... please explain :)
@@siamsurf it’s Soxhelt-Henkel it’s an acidity scale used especially for milk
@@giacomosummaria7273 I never heard of Soxhlet-Henkel before, thanks!
Such a great episode. Thank you.
Another cheese video! I love cheese so much I dropped everything I did to watch this.
The way that lady talks is so soothing
And the way she says mozzarella is beautiful lol
@@moesizlack7032 it's how we pronunce it in Italian
@@MeMe-jw4qi i felt like they shouldve bleeped it lol it sounded sexual with that accent
takes a lot of work, takes a sec to eat
Those flippin buffaloes live better than a lot of people do….fantastic.
Enjoyed your video and I gave it a Thumbs Up
Imagine being lactose intolerant in this family. They’d disown you
Buffalo milk is virtually free of lactose, so its not that big of a deal for lactose intolerant people.
@@LeftCoastDrones thank you for this information
@@LeftCoastDrones man that s not true 😂😂😂
I hope you let Scrub live out his days there!! 😊💖👍
water buffalo!!! oh that would b interesting to try!! 😊💖👍
Never realised that I could be jealous of a buffalo 😂
Such a beautiful video. Thank you for sharing :)
Yummy😋😋 Mozzarella is my _favorite_ kind of cheese, for its delicate aroma, smooth texture, lot of uses in modern kitchen, and wholeness of videos like this one:)
You just know this is real nobility at work, the kind which came from very roots of Earth...
Love how she talks, and Scrub!
Lol whoever is doing the translation is having a rough time. There’s no way the ph is 17
@Madara Uchiha That would mean she didn't say pH, or know what she is saying.
@@recoil53 Indeed. He said literally "[...] diciassette di SH [...]" which is the determination of acidity of milk with Soxhlet-Henkel (SH/50 ml) method.
God please decrease gold price it helps to increase jewellery sales in India
Truly impressive
For some reason, watching this only made me think of:
“First they take the dinglebop, and they smooth it out with a bunch of shleem. The shleem is then repurposed for later batches. They take the dinglebop and push it through the krumbo, where the fleeb is rubbed against it. It’s important that the fleeb is rubbed against it because the fleeb ahas all of the fleeb juice.
I lived on a dairy farm in the '80s. We had a calf that suffered brain damager at birth, its tongue stuck out and it couldnt walk straight. We called it Spaz, but it had no fear of us at all. I hand fed her regularly, she joined the herd, lived for years and when she died I cried like a broken man. I completely recognise the respect and love for that buffalo.
Now I'm feeling down, remembering things from a long time ago.
Thank you for giving her a good life full of love
Awww I hope you are fine now.
👎🙄
Letting Buffalo have fun 🐃💕
The translator did a horrible half assed job. He literally only translated half of what was being said
That’s basically any interpreter.
She should also show us how to make buffalo wings
PH level of 17? That can’t be right
Indeed, is SH
I didn't know buffalo can be domesticated. It's very strong animal.
If I get reincarnated as a buffalo, this is the first place I’m going
Interesting to see the machines produced consistent product. It must have been alot of trials
water buffaloes looks a lot like our tamaraws back in the philippines. ours are just a lot smaller.
Scrub is living the life. Farm full of babes and TLC from humans too. Gosh
我好喜欢这个频道的节目哦💖🌷😳😳😳
Why do I dream about living in Italy just to eat fresh mozzarella every single morning
i only missed out a couple times the 3 years i lived there from eating it daily .. put it on sandwich for lunch ... so smooth and creamy and juicy. cant find anything like it fresh here in the states
Cuz you rode the short bus.
Good video
amazing..💝💝😍😍👍👍
I’m a cheese maker too if I don’t shower for 3 days
pH 17? Really interesting 😉
SH
Fantastico..
Scrub seems like he would be good friends. He's a big one too. And got all the ladies in the pen with him. Lucky guy.
Amazing💗💗💗
Def bout to buy sum 🤷🏽♂️😂
Scrub .. he's living the life.
Scrub is living the dream
Who’s here before 1000 views!?
Good luck this replicate, Jammie Oliver :)
This is how most FARMERS raise their animals. And it's a great thing to see. Like family. Gentle and loved. Factories and third world countries are the ones raising in poor conditions.
Can't coddle the animals when time is money.
I love me some Buffalo mozzarella 😋
After doing A-Level chemistry and seeing a cheese maker use phenolphthalein to measure the pH of a substance, made me chuckle.
Weird flex.
Delicious
Mozzarella cheese from Italy's largest cheese factory is amazing, I want to eat this delicious cheese👍２２１６
Delicacies 👌👌👌👌
Scrub is the goodest of bois
At 8:45, the text says the mixture has a pH of 17. The highest pH anything can have is 14. Is it correctly translated?
So what
no its using the Soxhlet-Henkel method (SH/ml)
Translators make these videos easier to follow for those with poor eyesight or that don't speak Italian.
Lucky Emperor Scrub! (or maybe unlucky!) 🤣🤣🤣
YES!😁
Nice
Even Scrub has more girlfriends than you do 😆
Is this a iMac review?
Pizza mozzarella, pizza mozzarella, rella rella rella, pizza mozzarella🎶🎶🎶.
Scrub is the true definition of an Alpha male
I can help but remember a mozzarella and mortadela focaccia i had many moons ago.
The happiest memory I have is from a bean and cheese burrito. My grandma would always make me a burrito and beans and cheese on the side evert time I went to go visit her at the restaurant she used to work at when I was a kid the restaurant has since been closed and demolished and she has passed in 2020.
Liked for pH 17.
Someone made a mistake, the pH of the whey is not 17. For context, caustic soda has a pH of 14.
it's a mistranslation, it's SH (soxhlet-henkel) basically it's an acidity meter or level but for milk
@@holyguns54 I figured as much, had to have been mistranslated. Never heard of that measurement though, thanks for the info
If that's all you got out of this video you are a sad person
Next video on burrata plz
under 90 sec in & gonna have to disagree that raising the buffalo would somehow make the cheese more quality during the process ..
Liked it
All men want scrub's life
What do they do with the male buffalo's? Slaughter ?
Halfway thru this video and I can't help but notice that lack of excessive hand movements, which are often associated with Italians.
🍝🍝🍝🤌🤌🤌
What does that even mean and why would you say something like that at all?
We do that when we are like angry or really happy, in normal speeches we keep our hand still
not any kind of buffalo but water buffalo.
Danm I love to taste it after that salt bath so fresh and chewy hhhhmmmm🤤🤤🤤🤤🤤🤤🤤🤤🤤
The best and the greatest is ducth head cheeses wax with red wax.
Why do u sell it so expensively in india because its manufacturing thing is less in india its so free and cheap in saudi arabia 🕋🕋🕋🕋🕋🕋🕋🕋 in excess amount till we can't breath to eat any thing in Saudi Arabia but india even Mukesh Ambani or Narendra Modi lives like beggers
It's nice how the Italians think the water buffalo is "theirs". I'm from MA, live in Puerto Rico, but I know the iberian acorn-feed oinkers that I love to eat are chinese in origin. At least I can admit that . All recipes are local, all food is global. Garlic and tomatoes are new-world as well, but you would never know.......
Water buffalo and all their milk is indigenes to south-east Asia
I like the cows from Vermont as well, but know they make good cheddar in NY (and england as well)
@@antoniohorta5656 Wisconsin cheese is the best cheese in the US you should come
Those are a specific race of buffalo it s call ,Mediterranean buffalo, so that it s why.
Guys is Sh not Ph
And the offspring?
👍👍👍
i love mozzerella so much so so much i love it one of my favorites i like as much as rose by chainsmokers you should check it out i love mozerella so much i love it on crackers and salami almost as much as chainsmokers rose.
The whey has a ph of 17?? Lol
for there is just too much talking and information in this edit. I would prefer to have more time and space to enjoy the images..
You can find other video about us, search “buffalo games” it only buffalo and music
I thought we were gonna have to get mad about some buffalos 😤
pH is 17?
It is SH
Ph of 17???? That seems extremely basic
Off the charts basic, in fact.
Indeed. He said literally "[...] 17 di SH [...]" which is the determination of acidity of milk with Soxhlet-Henkel (SH/50 ml) method. Just a bad translation, lol
Ah yes.. Italian.., even with the mask and Italian language we still understand what their saying
Scrub…the dude