Properties and secrets of making Burrata cheese

Burrata cheese comes from Italy. In our country, it has become popular recently, but thanks to its delicate taste and unusual appearance, it has already managed to win the hearts of many cheese lovers. The product looks like a small bag. It can be easily made at home and served to guests who are used to monotony. You can be sure that they will appreciate the originality of the mistress of the house. This article will tell you how to properly prepare this cheese.

Italian Burrata cheese is like a bag of cheese, inside of which is a juicy creamy filling. He appeared in the town of Andria at the beginning of the twentieth century. Burro is Italian for "butter". The technology for preparing the product quickly became popular in Italy, and then throughout the world. The dish has a large amount of calcium, which is good for the body. Perhaps the only drawback of the product is its short shelf life - only 48 hours.

Today, Burrata is sold in a special wrapper. It is decorated with leaves or a green ribbon only for aesthetics. However, you can cook a delicacy at home using whole milk. Cooking it is quite simple, although the process itself takes a lot of time.

In the refrigerator, the Italian product is stored for about 4-5 days, but this period can be doubled with a special brine. To prepare it, you will need a liter of water, 45 grams of salt and 40 ml of a 10% solution of calcium chloride. It is the last ingredient that is especially important for extending the preservation of cheese up to ten days. Without it, the brine will not make any sense.

Components:

• 12 liters of milk;
• 500 ml cream;
• 1/2 tsp rennet;
• thermophilic starter;
• 16 grams of citric acid.

To make Burrata cheese at home, you will need a 12-liter saucepan, a separate 8-liter container and long gloves. First of all, citric acid and water should be mixed in proportions of 1: 10. Then half a spoon of the enzyme should be dissolved in 50 ml of water. The already prepared mixture with acid is poured into milk from the refrigerator. The mixture is stirred and put on medium heat, waiting until it reaches 37 degrees. As soon as this happens, leaven is poured inside and mixed again.

Next, the composition with rennet is added to the pan. Mix the ingredients again thoroughly. Then the milk mass is left for half an hour until a dense clot is formed. It is cut into large square slices about 4 centimeters and heated for about five more minutes. After this time, the composition is again stirred and cut into large pieces. At the same time, the fire is gradually raised, heating the mass to 42 degrees. The entire above process should take about fifteen minutes.

When the milk composition reaches the desired temperature, part of the liquid should be slowly drained until a granular mass becomes visible on the surface.Half should be put in a colander, it will be needed for filling the Italian delicacy. The rest remains inside the pan.

The deposited grain should be divided into slices by hand and placed in a container. In another pan, heat two liters of water with one tablespoon of salt to 85 degrees. This water must be poured into a container with the resulting cheese mass and warmed up a little. All the dough is collected in one piece and gradually stretched, then put back into the pan and heated over low heat.

The procedure should be repeated three times, until the dough is smooth. Then it should again be stretched well and transferred to cold water. The above steps should be repeated with the part set aside for the filling. You should get some kind of tape. When everything is ready, they should be taken out of the water and divided into twenty-centimeter pieces. They, in turn, need to be divided into very thin fibers, put in a bowl and pour cold cream.

The grain remaining in the whey pan must be taken out and divided into eight identical parts. It is from them that the bag will be made. Each piece should be melted in a container, pouring hot salty water. The container must be put on fire and slightly heated. The inner mass should gradually stretch, alternating stretching with heating.

After the procedure is repeated five times, an oval is formed from the dough, which then turns into a flat pancake. It is recommended to compact the middle of the circle, while the edges are best made thinner. Inside is a pre-prepared filling. A bag is formed that can be tied with a rope. Ready Burrata is placed in cold water.

Italian delicacy is recommended to be served with vegetables. Tomatoes should be cut into thin slices, carefully laid out on a plate and covered with herbs. Real gourmets who know a lot about Italian cuisine dress the salad with balsamic sauce, pesto and olive oil, after which a bag of Burrata is laid out on top.

How to cook Buratta cheese, see the following video.