Mozzarella
2/22/2008 | 27m 4sVideo has Closed Captions
Huell visits the herd of water buffalo and learns what is so special about their milk.
Bubalus Bubalis! With a name like that, Huell was definitely intrigued. His first stop is to the herd of water buffalo where he learns what is so special about their milk, and that they are a bit camera shy. Then it’s on to the factory where the mozzarella is made. Come on along and dig in with Huell on this tasty adventure.
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Visiting with Huell Howser is a local public television program presented by PBS SoCal
Mozzarella
2/22/2008 | 27m 4sVideo has Closed Captions
Bubalus Bubalis! With a name like that, Huell was definitely intrigued. His first stop is to the herd of water buffalo where he learns what is so special about their milk, and that they are a bit camera shy. Then it’s on to the factory where the mozzarella is made. Come on along and dig in with Huell on this tasty adventure.
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>>HUELL: HELLO, EVERYBODY, I'M HUELL HOWSER.
THIS IS GOING TO BE A HONEST TO GOODNESS LEARNING EXPERIENCE FOR ALL OF US.
BECAUSE WE'RE GOING TO DO SOMETHING TODAY THAT THINK IS GOING TO SURPRISE ALL OF US.
WE ARE GOING TO LEARN A LOT TODAY.
GET READY.
HERE WE ARE IN BEAUTIFUL CHINO.
WHEN YOU THINK OF CHINO YOU THINK OF COWS.
LOOK OUT THERE, RIGHT ACROSS THE FIELD THERE, THERE MUST BE THOUSANDS OF COWS OVER THERE.
THERE ARE HUNDREDS OF THOUSANDS OF COWS OF COURSE, CHINO IS THE COW CAPITAL OF CALIFORNIA AND THE WORLD.
OF COURSE WE'RE PBS SO WE DO THINKS DIFFERENTLY.
WE TRY TO TAKE THINGS TO A NEW LEVEL.
WE HAVE COME TO CHINO NOT TO SEE COWS.
WE'RE HERE TO TAKE A LOOK AT ATWELL , WELL THERE THEY ARE.ED?
LOOK AT THESE THINGS, THIS IS A?
>> WATER BUFFALO.
>>HUELL: THIS HAS TO BE THE ONLY HERD OF WATER BUFFALO IN CHEEN OH DOESN'T IT?
>> THEY'RE WE'RE AWARE OF.
>>HUELL: LET'S INTRODUCE OURSELVES.
>> I'M LAYLA AND CHICONY >>HUELL: AND I'M -- >> CHERICONY.
>>HUELL: A GOOD ITALIAN NAME.
>> NO FIN.
>>REPORTER: FIN?
NO ITALIAN.
WE'RE GOING TO HAVE TROUBLE WITH HIM.
WE ARE HERE TO DO A STORY ON MOZARELLA CHEESE, YOU MAKE MOZARELLA CORRECT?
>> EXACTLY.
>>HUELL: THE CONNECTION BETWEEN WATER BUFFALO AND THE MOZARELLA CHEESE, WHAT'S THE CONNECTION?
>> STARTING FROM THE FOUNDATION.
THE MIG MANY.
>>HUELL: THE MILK.
>> IN ITALY FOR CENTURY THE MOZARELLA WAS THE ONLY ONE MADE WITH WATER BUFFALO.
THE OTHER WAS CALLED -- FLOWER OR MILKER.
IN 1963 OR 64 THERE WAS A BIG FIGHT BETWEEN THE TWO GROUPS.
FINAL LEET PEOPLE MADE THE MOZARELLA WITH THE COW AND CALLED ALSO THE PRODUCT MOZARELLA, BUT MOZARELLA MADE WITH COW MILK.
THAT'S OVER THERE.
OVER HERE WE CALL MOZARELLA, EVEN THE STUFF ON THE PIZZA IS MOZARELLA.
MOZARELLA IS DIFFERENT.
>>HUELL: REAL MOZARELLA HAS TO BE MADE WITH WATER BUFFALO MILK?
>> YES.
>>HUELL: NOW, LET'S TALK ABOUT THESE BEAUTIFUL CREATURES.
LOOK AT THEM HERE, LOUIE.
CAN I GO UP.
CAN YOU TOUCH THEM?
>> YES.
>>HUELL: THEY'RE TAMED?
>> THEY HAVE PERSONALITIES.
THEY ALL HAVE DIFFERENT PERSONALITIES JUST LIKE PEOPLE DO.
ARE ARE A LOT FRIENDLIER THAN OTHERS , SOME ARE MEANER THAN OTHERS .
THUS THE RING IN THE NOSE.
>>HUELL: THAT MEANS IT'S A MEAN ONE?
>> IT COULD BE.
YES.
>> WHEN THEY WERE A BABY TO CONTROL THE ANIMAL THEY PUT THIS RING.
SO, IF YOU WANT TO HAVE THE ANIMAL YOU ATTACH THE ROPE AND THEY FOLLOW YOU.
>>HUELL: WHERE DID THE WATER BUFFALO COME FROM?
>> THE FEDERAL IN 1983 HAD THIS PROGRAM OF IMPORTANTING IN THIS COUNTRY WATER BUFFALO FOR MEAT AND MILK.
>>HUELL: FROM?
>> FROM, INDIA, ARGENTINA, BRAZIL AN AND EUROPE.
THEY CHOOSE TO INTRODUCE THE ANIMAL FROM TRINIDAD ISLAND IN VENZ VENEZUELA.
THEY ARE FREE FROM MANY, MANY SICKNESS OR WHATEVER IT IS.
THIS IS A RACE THAT'S THE STRONGEST OF THE WORLD.
>>HUELL: THESE ARE FROM VENEZUELA.
>> RIGHT.
>>HUELL: YOU HAVE HOW MANY HERE?
>> ALTOGETHER WE HAVE 97, 97?
>> HUH-UH >>HUELL: 97 WATER BUFFALO.
THIS VERY CAUSED A SCENE HERE IN CHINO ?RIFRJTS WHAT WE KNOW PRACTICALLY EVERY CAR THAT DRIVES BY STOPS AND LOOKS AT THEM.
>>HUELL: TAKE A LOOK, LOUIE COME IN AND TAKE A TIGHT SHOT.
HERE'S A FACE YOU'RE NOT USE TO SEEING IN CHINO.
ALL THE WAY FROM VENEZUELA.
>> SEE THE WAY THEY LOOK AT YOU.
THEY DON'T LOOK LIKE THIS.
THEY LOOK -- >>HUELL: YES.
>> THAT'S THE BULL.
>>HUELL: WHERE IS THE BULL?
>> THIS ONE.
->>HUELL: OH.
>> THIS IS ELMO.
>>HUELL: ELMO.
THIS IS HIS HAREM OUT HERE?
THESE ARE ALL HIS?
>> YES.
>>HUELL: HE RULES THIS PEN?
>> YES.
THEY TAKE UP TO 35 COWS.
>>HUELL: 35 WIVES HERE?
>> YES.
THEY CAN DO THAT UP TO 35 COWS.
THEN YOU HAVE TO SPLIT.
YOU CAN NOT HAVE TWO BULLS IN ONE PEN.
>>HUELL: YOU HAVE ONE BULL HERE AND ON THE OTHER END WE HAVE ANOTHER BULL.
>> WITH HIS 30.
>>HUELL: WITH HIS 30 WIVES.
>> THERE'S EVEN MORE.
>>HUELL: WE HAVE LEARNED A LOT ABOUT WATER BUFFALO.
WE'RE NOT HERE TO DO A STORY ABOUT WATER BUFFALO, BUT WE'RE HERE TO DO A STORE SEE ABOUT THE MILK FROM WATER BUFFALO THAT IS TURNED INTO MOZARELLA CHEESE.
WE'RE GOING TO LEAVE ELMO AND HIS 35 WIVES.
>> I DON'T THINK WILL HE MIND.
>>HUELL: WE WILL HEAD OFF TO WHERE?
>> GAR TINA.
>>HUELL: GAR DEAN, THIS IS WHERE YOU HAVE YOUR MOZARELLA CHEESE PLANT.
>> HUH-UH.
>>HUELL: WE WILL WATCH THE PRODUCTION OF HONEST TO GOODNESS, THIS IS THE REAL STUFF, THE WAY IT'S ALWAYS BEEN MADE.
>> WE HOPE SO OR WE'RE IN BIG TROUBLE.
>>HUELL: TRADITIONALLY THIS IS THE WAY IT'S MADE FOR HUNDREDS OF YEARS IN ITALY.
>> WILL YOU LOVE.
>>HUELL: WE'RE OFF, GOOD BY ELMO.
>> BYE GIRLS.
>>HUELL: THEY'RE ALL POSING FOR US.
>> THE ONE OVER THERE, THEY'RE OLDER.
YOU DON'T KNOW, BUT TODAY THEY DON'T LIKE THE CAMERA.
->>HUELL: WHAT DO YOU MEAN?
>> THEY KNOW THE CAMERA.
YOU GO AND TAKE A PHOTOGRAPH OF THEM, THEY DON'T LIKE THE FLASH.
->>HUELL: REALLY.
HERE SHE COMES, CAN I FEED HER?
>> YES.
>>HUELL: SHE DOESN'T LIKE.
>> THEY JUST WANT TO LICK YOU.
>>HUELL: SHE LIKES TO LICK?
>> YES THEY LIKE THE SALT ON YOUR HANDS.
>>HUELL: LOOK AT THIS.
I HAVE NEVER BEEN LICKED BY A WATER BUFFALO.
WDBOY.
THERE'S A FIR.
I NEVER IN A MILLION YEARS THOUGHT I WOULD BE LICKED BY A WATER BUFFALO.
LET ME TELL YOU -- OH, BOY.
GOSH.
OH, MY GOSH.
WELL, THAT'S AN EXPERIENCE I WON'T FORGET FOR A LONG TIME.
NOW WHAT DO DO I WITH MY HAND?
>> WE CAN GO WASH UP.
->>HUELL: GOSH.
BOY, OH BOY.
HA, HA.
OH I BOY.
I SEE ELMO OVER THERE HE'S JEALOUS.
>> I THINK HE'S 5-50.
HE'S IMPRESSED WITH HIS FOOD AND I DON'T THINK HE'S TOO WORRIED.
>>HUELL: THERE SHE GOES.
SO, YOU REALLY CAN -- LOOK AT THIS.
THEY'RE FRIENDLY.
YOU JUST HAVE TO WORKUP TO THEM.
YES, YES.
SHEP WANTS TO LICK ME AGAIN.
GOSH, LOOK AT THAT TONGUE.
- >> LIKE SAND PAPER.
>>HUELL: YES.
THEY KIND OF HAVE TO GROW YOUEN, DON'T THEY.
>> THEY'RE WORTH IT.
>>HUELL: AT FIRST -- I DON'T KNOW.
>> THERE'S A -- THE MOTHER SAID TO THE SON.
"IF I'M GOING TO DIE YOU ARE GOING TO SURVIVE.
BUT IF THE WATER BUFFALO DIE YOU ARE GOING TO DIE."
FOR SOME FAMILY THAT WAS THE COW WHICH FEEDED THE FAMILY, JUST LIEKT GOAT.
THEY PROVIDE THE FRESH MEAT AND CHEESE.
THIS IS, IN INDIA...
IN PAKISTAN AND -- OR...
THEY'RE USING THIS AS A TRACTOR.
>>HUELL: A TRACTOR?
>> YES.
>>HUELL: HOW EXPENSIVE ARE THESE THINGS?
>> FIVE OR SIX THOUSAND >>HUELL: A PIECE?
>> YES.
I BOUGHT THEM IN BULK, SEVENTEEN AT A TIME, I PAID DOWN TO FOUR THOUSAND.
>>HUELL: FOUR THOUSAND DOLLARS A PIECE?
>> THEY'RE WORTH IT.
>> IT'S AN INVESTMENT.
>> TOGETHER WE HAVE GOT ALMOST THREE HUNDRED FIFTY THOUSAND DOLLARS IN COWS.
>>HUELL: ALL RIGHT.
WE'RE OFF TO GARDENA.
WE HAVE SPENT HALF THE SHOW TALKING ABOUT WATER BUFFALO, THEY'RE FASCINATING, MAJESTIC AND INTERESTING.
THE MILK IS BETTER THAN COW MILK?
>> VERY PURE, AND CREAM YES, SIR.
WILL YOU FIND OUT.
>> THE DIFFERENCE IS THIS, A REGULAR COW GIVES AVERAGE EIGHT OR NINE GALLONS A DAY.
THE MILK GO FROM 3.5 OF FAT.
THIS ANIMAL GIVE TWO GALLONS, ONE AND A HALF GALLONS, THREE GALLONS , THE MILK GOES TO 9 HAD THE 4 FAT.
IT'S LIKE PAINT.
IT'S EASY TO DIGEST.
THE ANIMAL IS LIKE NATURE, THE PRODUCT OF THE ANIMAL IS THE MOST WHOLESOME, IT'S EASY TO DIGEST AND THE FLAVOR.
WHAT I WANT TO SAY, EVEN THE MEAT OF THIS ANIMAL COSTS TWO TIMES MORE THAN THE OTHER BECAUSE IT'S REALLY LEAN.
TASTEFUL AND LEAN.
>>HUELL: I THINK THE PEOPLE IN CHINO HAVE MISSED THE BOAT HERE.
SHE SHOULD OF BEEN RAISING WATER BUFFALO ALL OF THESE YEARS.
>> YOU HAVE TO KEEP IN MIND THEY HAVE HORNS.
SO, VERY FEW PEOPLE WANT TO WORK WITH THESE ANIMALS.
YOU REALLY HAVE TO BE BRAVE.
>>HUELL: WE HAVE TO CUT THIS CONVERSATION AND GET TO GAR DOUGHEN AN AND START LOOKING AT THE CHEESE.
>> LET'S DO THAT.
>> SEE YOU THERE IN ONE HOUR.
>>HUELL: NOW WE HAVE DRIVEN FROM CHINO TO GARDENA, A LITTLE LESS THAN AN HOUR OTHER A WAY.
WE HAVE GONE TO THE REST ROOMS TO WATCH OUR HANDS.
I WAS LICKED BY THE WATER BUFFALO.
NOW WE'RE MOVING INTO THE VERY EXCITING PART OF CHEESE PRODUCTION.
RIGHT?
>> YES.
>>HUELL: WE DON'T HAVE ANYTIME TO WASTE.
HOWDY.
- >> HOW DROUG.
>>HUELL: YOUR NAME IS?
>> MARK.
>>HUELL: YOU ARE THE SON.
>> YES.
>>HUELL: THIS IS YOUR SISTER.
>> YES.
>>HUELL: THIS IS A FAMILY OPERATION?
>> TOTAL FAMILY OPERATION.
>>HUELL: AS WE PULLED UP YOU SAID WHEN HE TO HURRY UP, NO TIME TO LOSE.
>> YES.
>>HUELL: WHY IS THAT?
>> THE CHEESE IS FERMENTING.
WHEN THE CHEESE FERMENTS YOU CAN'T STOP IT QUICKLY.
WE HAVE TO STOP IT A LITTLE BIT OF HEAD OF TIME AND THEN WE CAN LET IT FINISH OVER THE NEXT TEN MINUTES SO WE HAVE TO DO IT NOW.
>>HUELL: THIS IS IT.
LOOK AT THIS, LOUIE.
THIS IS ACTUALLY THE -- >>HUELL: THAT'S, THERE'S A LOT OF, WHAT ARE WE WATCHING NOW?
>> RIGHT NOW WE DRAIN THE CURD AND PUT IT ON THE TABLE TO CUT IT.
>>HUELL: THIS IS THE CURD FROM THE MILK, ITSELF?
>> YES.
>>HUELL: HOW LONG HAS IT BEEN?
>> FOR ABOUT THREE HOURS.
>>HUELL: FERMENTING FOR THREE HOURS?
>> YES.
>>HUELL: THERE IT GOES.
LUE.
LOOK AT THIS, LOUIE.
>>HUELL: BOY, THAT'S SOMETHING TO SEE.
>>HUELL: NOW, WHY IS IT SO CRITICAL, TIME WISE TO, GET IT OUT AT THE RIGHT TIME?
>> BECAUSE IF WE TAKE IT OUT TOO SOON THEN WE WILL STOP THE IF FERMENTATION BEFORE THE CHEESE CAN GET READY.
SF.
IF WE TAKE IT OUT TOO LATE WE CAN'T STOPT FERMENTATION IN TIME.
IF IT FERMENTS TOO LONG THE CHEESE WON'T STRETCH ANYMORE.
IT'S VERY CRITICAL.
>>HUELL: NOW WHAT HAPPENS, WHAT'S THE KNIFE FOR?
>> NOW WE LET IT DRAIN A LITTLE BIT.
NOW IT'S IN PIECES.
>>HUELL: CAN I PUT MY HANDS-ON THERE, I JUST WATCHED IT, I GUARANTEE IT.
>> YOU SEE NOW, IT'S IN PIECES.
IN TEN MINUTES THIS IS GOING TO BE ONE BIG PIECE AND WE WILL CUT IT AND STACK IT ON TOO MUCH EACH OTHER AND IT WILL COME BACK TOGETHER AGAIN.
WE WILL DO THAT PROBABLY TWO TIMES.
THEN YOU WILL SEE THE SKHEES LIKE ONE SOLID BLOCK.
THAT'S THE FERMENTATION PUTING IT ALTOGETHER AND HELPING IT TO STROCH.
>>HUELL: WHAT ARE YOU DOING NOW >> TAKE A PIECE OF CHEESE FROM THE MIDDLE OF THE CURD WHERE ITS THE MOST FERMENTED.
I'M GOING TO BREAK IT IN LITTLE PIECES >>HUELL: WHY?
>> TO SEE HOW LONG THE FERMENTATION IS.
>>HUELL: WHY?
>> TO SEE IF WE'RE READY TO STRETCH THE CHEESE OR NOT.
>>HUELL: STRETCH THE CHEESE?
>> STRETCH THE CHEESE WITH THE HOT WATER.
->>HUELL: BOY, THIS IS ALL.
>> WE WILL SEE IN A MOMENT.
>>HUELL: YOU ARE JUST PUTTING HOT WATER, YOU HAVE CHEESE IN THERE.
THEN?
>> THIS IS JUST TO WARM IT UP.
NOW WE WILL GIVE IT A LITTLE BIT MORE.
>>HUELL: THIS IS VERY TECHNICAL, ISN'T IT >> THIS WATER IS ABOUT 180 DEGREES.
YOU DON'T WANT TO BE PLAYING WITH IT TOO MUCH.
>>HUELL: IS THIS THE WAY THEY HAVE ALWAYS DONE IT OR NEW AND ADVANCED?
LOOK, LOOK.
>> SEE HOW IT STRETCHES BUT IT'S FALLING APART.
THAT MEANS IT'S NOT QUITE READY YET.
->>HUELL: STRETCH IT ONE MORE TIME FOR US.
BOY THAT'S SOMETHING.
OKAY.
NOW ESTIMATING HOW LONG IT MAY BE?
>> PROBABLY ANOTHER TEN OR IF FIFTEEN MINUTES.
>>HUELL: BEFORE IT'S READY?
>> YES.
WHEN ITS READY IT WILL STRETCH FARTHER AND NOT BREAK.
HOU.
WILL YOU JUST KEEP STRETCHING?
>> YES.
I WILL CUT THIS IN A FEW MINUTES AND THEN TRY THIS IN ANOTHER TEN INUTS.
>>HUELL: WE HAVE HAD A MINUTE HERE IN PRODUCTION AND WANT TO LOOK AT THE MILK, ITCIVIL.
>> >> THIS IS RAW MILK.
YOU CAN SEE THE CREAM TL, THE BUTTER FAT THAT RISES TO THE TOP.
>> YOUR DAD SAID IT HAS 9% BUTTER FAT.
>> YOU CAN SEE IT THERE.
>>HUELL: THIS IS RIGHT OUT OF THE WATER BUFFALO.
>> YES.
>>HUELL: IT LOOKS LIKE CREAM, IT'S SO THICK.
>> RIGHT.
>>HUELL: WHAT DOES THIS TASTE LIKE NOW?
>> IT WOULD TASTE THE WAY A WATER BUFFALO SMELLS.
>> NO, DELICIOUS.
>>HUELL: IT TASTES THE WAY A WATER BUFFALO SMELLS?
>> IT'S A GAMEY TASTE.
>>HUELL: BOY DO THEY HAVE A GAMEY -- THAT DOESN'T SMELL LIKE A WATER BUFFALO.
IF I JUST PUT A LITTLE?
>> YES.
DON'T AB FRAYED.
>>HUELL: OH, BOY THAT'S SO RICH.
THAT'S JUST LIKE EATING PURE CREAM.
>> THAT IS PURE CREAM RIGHT THERE.
>>HUELL: THE FIRST -- THIS IS THE FIRST TIME I HAVE HAD WATER BUFFALO CREAM LIKE THIS.
>> YOU ARE ONE OF THE VERY FEW.
>>HUELL: YES.
>> AT LEAST IN THIS COUNTRY.
>> NOW, YOU START TO TASTE LIKE THIS A LITTLE BIT.
>>HUELL: YOU CAN TASTE IT NOW?
>> YES.
IT'S CHEESE.
>>HUELL: IT'S FAR ENOUGH ALONG?
>> YOU BET.
>>HUELL: OKAY.
>>HUELL: YES.
OH, THAT'S GOOD.
>> HUH-UH.
MUST BE GOOD OTHERWISE WE ARE OUT OF BUSINESS.
->>HUELL: HA, HA.
NOW WHAT'S HAPPENING?
>> THIS IS ALL COMING BACK TOGETHER AGAIN.
THE PIECES I PUT HERE, THEY'RE KNITTING TOGETHER WITH THE OTHER PIECES.
>>HUELL: LOOK HOW THIS GELS TOGETHER.
IT'S AMAZING.
YOU ARE CONSOLIDATING IT IN THERE?
>> WHAT WE ARE DOING, BECAUSE THE CHEESE DOESN'T FERMENT AT THE SAME RATE, WE HAVE TO, WHEN ITS ON THE TABLE, WE HAVE TO PUT ALL OF THE PIECES TOGETHER AND GET THEM THE SAME EXACT PH.
>>HUELL: I'M GOING TO HAVE ONE MORE PIECE.
>> GO AHEAD.
>>HUELL: THIS IS GOOD ENOUGH.
>> WHEN YOU DON'T STRETCH THE CHEESE IT'S CONSIDERED A DIFFERENT CHEESE.
>>HUELL: WHAT'S THIS CONSIDERED?
>> IN ITALY IT'S CALLED TUMA, IT'S JUST CURED.
>>HUELL: SIR?
>> THIS IS -- THIS MEANS THAT AFTER THIS, THE FIRST STEP.
THEN WE HAVE TO COOK WITH HOT WATER AND MAKE THE FINAL PRODUCT.
THIS PRODUCT CAN LAST ONE MONTH, SOFT AND DLISH THE WAY IT IS.
>>HUELL: OKAY.
WE'RE BACK TO THE CHEESE AND YOU ARE CUTING IT LIKE CRAZY.
- >> THIS TYPE OF WORK HERE WE HAVE TO DO IN A TIMELY MANNER OR YOU CAN LOSE, EASILY THE WHOLE BATCH.
>>HUELL: NOW YOU HAVE CUT IT AND NOW YOU ARE STACKING IT.
>> SEE HOW IT'S HOLDING TOGETHER.
>>HUELL: YES.
>> NOW WE TAKE THE CHEESE AND TURN IT UPSIDE DOWN.
I DON'T KNOW IF YOUR HANDS ARE CLEAN, IF YOU FEEL UNDERNEATH IT'S WARMER THAN ON TOP.
WE WANT TO TAKE THIS WHICH HASN'T FERMENTED AS FAR AND PUT IT IN THE MIDDLE TO CATCH UP.
>>HUELL: WE'RE TESTING IT NOW TO SEE IF IT -- >> ANOTHER THING DO I , THIS IS REALLY HOT ON MY HANDS.
>>HUELL: YOU NEED IT.
>> SEE HOW IT'S FINE AND SMOOTH LIKE A PEARL.
NOW THIS HAS COOLED OFF A LITTLE TOO MUCH TO STRETCH.
IT LOOKS TO ME AS THOUGH IT'S ABOUT READY.
>>HUELL: IT'S STRETCHING WITHOUT BREAKING.
>> IF IT WAS HOTER IT WOULD STRETCH LIKE BUBBLE GUM.
>>HUELL: THAT'S STRETING PRETTY GOOD RIGHT THERE.
>>HUELL: BOY, NOW HERE IT COMES.
LOOK AT THE BALLS.
CAN I PICK ONE UP?
>> SURE.
GET ONE THAT'S CORALED.
>>HUELL: THESE ARE THE BALLS OF MOZARELLA.
LOOK AT THIS, LOUIE.
THAT'S THE FINISHED PRODUCT.
>> YES.
I.
ALMOST GO CRAZY TO REACH THIS MOMENT.
I'M HAPPY.
>>HUELL: YOU ARE THE ONE, WE ARE PUTTING IT IN , THIS IS THE END PRODUCT.
YOU ARE FEEDING THIS STUFF IN THESE, IN THIS.
YOU FEED IT IN THE MACHINE HERE.
IT GETS MIXED UP, KIND OF BLENDED.
>> CUT INTO LITTLE PIECES AND THEN THE MIXING ARMS MIX IT TOGETHER.
SEE.
IT'S ALL MIXED UP THERE.
IT WILL BE LIKE TRAFFIC EE.
>>HUELL: THEN IT COMES OUT AT THE BOTTOM >> IT FLOWS DOWN HERE AND COMES OUT.
>>HUELL: LOOK AT THESE THINGS DROPPING OUT.
HA, HA, IT'S STILL WARM.
>> VERY HOT.
>>HUELL: IT'S VERY HOT.
SO YOU PUT IT IN THIS COLD WATER.
IT JUST KIND OF CONGEALS AS YOUR DAD PULLS IT DOWN TO THE END OF THE -- SORRY.
HE'S BUSY WORKING ON THIS THING.
HE DOESN'T HAVE TIME TO TALK, DOES HE.
>> I HAVE TO KEEP UP WITH THE MACHINE HERE.
>> SOMETIMES IT'S HARD -- >>HUELL: IT'S CRITICAL RIGHT TO THE VERY END.
>> EX LEECHBLGT WE HAVE A WHOLE BATCH WAITING FOR US.
->>HUELL: THERE IS STILL ALL OF THIS.
IT HAS TO COME OUT.
>> WE WILL BE HERE FOR A WHILE.
>>HUELL: NOW HE'S PUTTING THEM IN ANOTHER.
>> THESE ARE VERY HOT.
WE HAVE TO COOL THEM DOWN AND MOVE THEM OTHERWISE THEY WILL GET FLATTENED OUT.
>>HUELL: YOU HAVE TO KEEP THEM MOVING ALL OF THE TIME.
>> OTHERWISE THEY SETTLE AND GET FLAT.
>>HUELL: THEN THEY GO TO A COLDER VAST WATER OVER THERE.
THIS IS INTERESTING.
>>HUELL: I'M WITH THE WHOLE FAMILY NOW.
INCLUDING YOUR MOM WHO IS THE BOOK KEEPER.
YOU WERE IN HERE TOTALING UP THE BOOK RECEIPTS AND EVERYTHING TODAY.
>> YES, I WAS.
>>HUELL: TELL US ABOUT THE WAY YOU SHOULD EAT MOZARELLA.
>> A LITTLE BIT.
>>HUELL: WHICH WAS?
>> HOW TO MAKE IT, HOW TO PREPARE.
>>HUELL: THIS IS CAPRACA?
>> WHICH IS BASICALLY WHAT?
>> WE USE TOMATOES, OLIVE "S, SALT PELER AND OUR CHEESE.
>>HUELL: LOOK AT THAT.
YOU HAVE MADE THIS BEFORE, HAVEN'T YOU?
>> YES.
I GREW UP WITH IT.
>>HUELL: YOU WERE SAYING THIS GETS YOU HUNGRY JUST LOOKING AT.
>> YES WE HAVE BEEN WORKING SINCE ABOUT 6:00 THIS MORNING AND YOU GET HUNGRY AFTER AWHILE.
>>HUELL: HERE'S THE FINISHED BALL OF MOZARELLA HERE THAT WE JUST SAW BEING MADE.
AND YOUR DAD HAS JUST SLIDES IT ON THE TOMATOES.
HOW DO WE EAT THIS?
>> WITH A DISH, FORK AND KNIFE.
>>HUELL: THIS IS CALLED?
>> CAPRACAE.
>>HUELL: LET'S SHOW WHAT WE GOT.
HERE IS THE SMOKED MOZARELLA.
>> THIS IS SMOKED.
>>HUELL: AND HERE IS THE -- WHAT WE JUST SAW BEING MADE.
IT'S CALLED?
>> -- >>HUELL: WHICH MEANS?
>> MY WATER BUFFALO, MORE THAN ONE.
>>HUELL: MORE THAN ONE -- >> AS YOU CAN SEE WE HAVE SEVERAL.
>>HUELL: YOU HAVE WATER BUFFALO ALL OVER THE PLACE.
WE WILL PUT THE NUMBER HERE ON THE SCREEN SO PEOPLE CAN FIND OUT WHERE THEY CAN GET THIS.
IT'S BEEN AN ABSOLUTELY WONDERFUL EXPERIENCE TODAY, THANK YOU SO.
>> THANK YOU.
>>HUELL: UNTIL TODAY I NEVER SEEN A WATER BUFF LOE.
>> OR BEEN LICKED BY ONE.
>>HUELL: YOU MISSED THAT.
HAVE YOU BEEN LICKED BY A WATER BUFFALO?
>> MANY TIMES AND MANY PLACES.
>>HUELL: I THOUGHT IT WAS A BIG DEAL.
YOU HAVE BEEN LICKED BY A WATER BUFFALO?
>> I DON'T GET THAT CLOSE TO THEM.
>>HUELL: THIS IS A FAMILY BUSINESS DOING IT THE QUALITY WAY WITH THE MILK FROM THE WATER BUFFALO WHICH IS TOTALLY DIFFERENT THAN THE CHEESE THAT COMES FROM COWS.
IT'S ABOUT AS GOOD AS YOU CAN GET.
LOOK AT IT RIGHT HERE ON THE PLATE, LOUY.
THIS IS ABSOLUTELY WONDERFUL.
THIS IS THE REAL THING, RIGHT HERE.
IT'S ALL BEING MADE HERE IN SOUTHERN CALIFORNIA.
>> HONESTLY, WE, THERE IS MANY ITALIAN GOOD CHEESE MAKERS.
STH.
BUT WE'RE AMONG THEM FOR SHUEFRMENT >>HUELL: YOU ARE THE BEST.
HERE IN GARDENA.
MAKES PERFECT SENSE.
>> IN CALIFORNIA.
>>HUELL: IN CALIFORNIA.
THEY SAY IT'S THE CHEESE.
AS FAR AS THIS FAMILY IT S CONCERNED IT'S THE BUFFALO.
RIGHT.
- >> ALL WE CAN SAY AT THIS POINT IS BON APETITE.
>>HUELL: I'M PROMOTION A TOAST.
>> SALUTE.
>>HUELL: MANY BUFFALO AND GREAT MOZARELLA.
>>HUELL: LET'S HAVE SOME MORE.
"CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND PERFORMED BY RAPIDTEXT" VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PAFL SONS FOUNDATION
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