Properties and secrets of cooking cheese Burrata

Cheese Burrata hails from Italy. In our country, it has become popular recently, but thanks to its delicate taste and unusual look, it has already managed to conquer the hearts of many syromans. The product looks like a small bag.It can be easily made at home and served to guests who are accustomed to monotony. You can be sure that they will appreciate the originality of the hostess. This article will tell you how to cook this cheese.

Italian cheese Burrata looks like a bag of cheese, inside of which is a juicy creamy filling. He appeared in the town of Andria in the early twentieth century. From the Italian burro translates as "oil". The technology of cooking the product quickly became popular in Italy and later around the world. The dish has a large amount of calcium, which is useful 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. Leaves or green ribbon, it is decorated only for aesthetics. However, you can make a delicacy at home using whole milk. It is quite simple to prepare, although the process itself takes a lot of time.

The Italian product is stored in the refrigerator for about 4-5 days, but this period can be doubled with a special brine. For its preparation will need a liter of water, 45 grams of salt and 40 ml of 10% solution of calcium chloride. It is the last ingredient that is especially important for extending the safety of cheese to a ten-day period. Without it, there will be no point in brine.

Components:

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

For the manufacture of Burrata cheese at home, you will need a 12-liter saucepan, a separate capacity of 8 liters and long gloves. First of all, mix citric acid and water in proportions of 1: 10. Then, half a spoonful of the enzyme must be dissolved in 50 ml of water. Already prepared mixture with acid poured into the milk from the refrigerator. The mixture is stirred and set on medium heat, waiting until it reaches 37 degrees. As soon as this happens, the leaven is poured in and mixed again.

Next to the pan add the composition with rennet. The ingredients should be thoroughly mixed again. Then the milk mass is left for half an hour until the formation of a dense clot. 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 gradually raise the fire, heating the mass to 42 degrees. All of the above process should take about fifteen minutes.

When the milk composition reaches the desired temperature, a part of the liquid should begin to slowly drain until the granular mass is visible on the surface. Half you need to put on a colander, it will need for filling Italian delicacy. The rest remains inside the pan.

Deferred grain should be divided by hands into slices and placed in a container. In another pot, heat two liters of water with one tablespoon of salt to 85 degrees. This water should be poured into the container with the resulting cheese mass and warm slightly. All the dough is collected in one piece and gradually pulled out, then put back into the pan and heated on a low fire.

The procedure should be repeated three times. until the dough is smooth. Then it should again be stretched well and put into cold water. The above steps should be repeated with the part set aside for the filling. Should make a 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.

Grain remaining in the pan with whey should be removed and divided into eight equal parts. It is from them will be made bag. Each piece should be melted in containers, filling with hot salt water. The tank must be set on fire and slightly heated. Inner mass follows 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 seal the middle of the circle, while the edges are better to make thinner. Inside put in advance prepared filling. A bag is formed that can be tied up 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, gently spread on a plate and cover with greens. Real gourmets who know a lot about Italian cuisine, season the salad with balsamic sauce, pesto and olive oil, after which the Burrath pouch is laid out on top.

To learn how to make Buratta cheese, see the next video.