difference between raw cowmilk and raw buffalo milk: acidity?

[Wateetons]

I recieved 10 litres of raw buffalomilk today, (for free, I'm the luckiest man alive). Tried to make mozzarella the way I make it with raw cow's milk, described here: https://cheeseforum.org/forum/index.php/topic,8812.0.html (TL:DR: 2 grams of Citric Acid per liter). Interestingly, and not in a good sense, this did not result in a proper stretch! There was some, minor stretching but the curd kept breaking and eventually became 'squicky'. Great flavor, though.
Any idea on the cause? Could it have to do with the larger fatcontent (8% instead of 4%?), meaning I would have to increase the amount of acid. 

[pliezar (Ian)]

I would take a guess and say that buffalo milk would not do well with the citric acid method. Maybe the traditional cultured method would have resulted in better results.

[linuxboy]

It's the higher concentration of protein, not fat. Yes, you do need more acid.

[Wateetons]

Excellent.
It's contains about 40% more protein compared to cow's milk. So I roughly increased the amount of Citric acid by 50%, being 3 grams per liter. I also tried a batch with 4 grams per liter, a 100% increase. Both did not result in a good stretch. Hm.. needs work, clearly.