History
Making burrata cheese at home is simpler than it may appear. This delightful cheese, originally from the Apulia region of Italy, has a history that adds to its charm. Burrata was first created in the early 20th century as a means to utilize the leftover mozzarella scraps, or “ritagli,” by cheese makers. These scraps were mixed with cream and then encased in a pouch of mozzarella, forming what we now know as burrata. Its name, derived from the Italian word “burro,” meaning butter, hints at its creamy, buttery texture.
The Process
The process of making burrata at home involves creating mozzarella and then transforming it into burrata. You start by heating milk, adding culture and rennet, cutting and settling the curds, and finally stretching the cheese. The creamy center, a distinguishing feature of burrata, is made by combining thin strands of mozzarella with cream. This mixture is then encased in a smooth mozzarella shell. Although the process is detailed, it is manageable for home cooks and offers a wonderful opportunity to create a delicious, fresh cheese right in your kitchen. The full recipe, with step-by-step instructions and necessary ingredients, is available at Cheese Making Supply Co’s website: Burrata Cheese Making Recipe.
How to use
Burrata, with its creamy texture and rich flavor, is a versatile cheese that enhances a variety of dishes. It’s often served simply with a drizzle of olive oil and a sprinkle of salt, allowing its delicate flavors to shine. Burrata is also a great addition to salads, particularly those with ripe tomatoes and fresh basil, creating a classic Italian combination. It pairs well with crusty bread or can be used to top pizzas and flatbreads. For a gourmet touch, burrata can be included in pasta dishes or served with roasted vegetables. The possibilities with burrata are truly endless, making it a favorite in many kitchens.
Embarking on this culinary journey not only results in a delicious product but also connects you with a rich piece of Italian culinary history.
