Burrata: what is this cheese and how to use it properly?

Today in the world there is a huge variety of cheeses - for every taste, color and smell. Experts claim that there are more than 800 varieties. But among them there are special varieties that are of high quality and unique taste. Cheese from sunny Italy Burrata is considered such an elite product.

Burrata cheese (Italian. Burro - “butter”) is a delicacy cooked from cow's milk and cream (sometimes with the addition of buffalo milk). Its tastes are appreciated by the gastronomes of the whole world. The Burrath triumphal procession began about a century ago, when in the southern part of Italy the cheese-makers managed to create for the first time an amazing combination of Mozzarella and cream.

The history of cheese is unusual. In the production process, residues of Mozzarella were formed, which cheese-makers could not find use. This went on for quite a long time, until the cheese makers of Bianchini's farm were our simple solution to genius. They chopped up mozzarella pieces, mixed with cream, then wrapped in small round cheesecake dough. This is how one of the refined cheeses of Italy appeared. However, cheese became known only after the Second World War, approximately in the 50s of the last century. Prior to that, the fame of the cheese did not extend beyond its region.

Cheese Burrata has a great similarity with Mozzarella cheese, but differs from it in taste and size. The filling gives Burrata a thin, incomparable creamy taste. On average, one ball (head) of cheese weighs from 100 to 600 grams. The most skilled cheese makers still live in southeastern Italy (in Apulia, Campania and Basilicata). The competitor is only the eastern part of the US coast, where the secret of making Burrata was brought by immigrants from the southern regions of Italy.

Burrata is saturated with vitamins, minerals, elements necessary for the human body. Consider the usefulness of Burrata in 100 g, where traditional filling is used (a mixture of cream and mozzarella).

• Choline. Improves metabolism in the nervous tissue, strengthens the heart muscle, normalizes heart rate, cholesterol levels in the blood. 15.4 mg of vitamin B4 is noted in 100 g of cheese.
• Retinol. Its insufficient amount in the body slows down growth, violates the ability of the visual apparatus to adapt to the changing ambient light. 100 g of burrath retinol contains up to 300 micrograms.
• Phosphorus. It is necessary for man to strengthen the bone skeleton, takes part in various biological and chemical processes. 100 g of Italian cheese phosphorus is 600 mg, which is almost the third part of the daily needs of the body.
• Calcium. This trace element is the mineral basis of bone tissue and teeth, is involved in the nervous system. Calcium is necessary for adolescents during the growth and formation of the bone skeleton. Calcium deficiency in infancy can lead to rickets. Experts note that 100 g of cheese contains 150 mg of calcium, which is the daily rate of this important trace element.
• Retinol. Strengthens the immune system, improves the condition of the skin, mucous membranes, strengthens eyesight. Retinol promotes the formation of new cells and slows the aging process. Vitamin intake is recommended for recovery for skin lesions, as well as for diseases of the teeth, nails and hair. Experts say that the use of Italian cheese has a positive effect on the production of male hormones. 100 g of Burrath contains more than 250 mcg of vitamin A.
• Sodium. It stabilizes blood pressure, supports the muscular system and also improves the functioning of the digestive system. A sufficient amount of sodium has a positive effect on the elasticity of tissues and their ability to regenerate. The cheese has a relatively high content of this microcell, in 100 g it is more than 1300 mg. In cheese, not less than 60% of fat in the dry residue, caloric content over 300 calories per 100 grams.

Burrata cheese is made from the freshest milk of buffaloes and cows. The process of cheese making is almost the same as the method of making other cheeses. Take a special leaven (rennet), then create curdled mass of cow's milk, which later in the process turns into hot whey. Next, the cheesemaker mixes this mass, separates the elastic bands and creates small molds from them.

Inside the hot forms put the filling, which is a combination of mozzarella pieces with cream, and these balls are dipped in a pickle. At the final stage of cooking, the molds are wrapped in fresh banana leaves or large leaves of golden color. It is golden flowers that determine the color of the cheese, giving it a warm green tint. By wrapped leaves also determine the freshness and shelf life of cheese for consumption. The change in color indicates how far your cheese is from freshness.

In addition to a small culinary art, You must have the following products:

1. rennet (yeast) - 25 g;
2. milk - 2 l;
3. salt;
4. cream 85 g;
5. a mixture of peppers.

In the milk heated to 30 degrees for coagulation put rennet enzyme (cheese sourdough), mix. Then we proceed to the second stage: we remove the milk mixture and after about 3 hours a whey (cheese preparation) should form. Next, divide it in half, one of the parts goes to the filling. Add cream and salt to taste. From the second part we make cheese like “pickled mozzarella”.

For the preparation of Burrata, we prepare a base of such mozzarella. The remaining second part of the billet is heated in water at a temperature of 80 degrees. The so-called base in hot water becomes stretching, from it we create pancake-shaped molds. Fill them with stuffing, wrap and place in a container with cold whey, salt to taste. To bring the cheese to readiness, put it for a day in cold whey until a homogeneous mass.

We offer another version of the manufacture of Burratha at home. You will need the following ingredients: citric acid, milk, cream for the preparation of the filling, rennet enzyme (cheese sourdough). After this, proceed directly to the cooking process. First, in one glass of cold water (100 ml) dissolve two teaspoons of rennet enzyme. After that, in two glasses of cold water you need to dissolve 7 g of citric acid. Then we mix the milk with the resulting acid solution and heat it to 33-37 degrees over low heat.

Now proceed to one of the most important stages of cooking Buratta. At this stage it is necessary to remove the pan from the heat and put cheese sourdough into it. The resulting mixture should be stirred and wait half an hour until a clot forms. After that, the resulting clot is cut into small pieces. Their dimensions should be approximately 3 to 3 cm. Then heat the mixture in a saucepan to 36 degrees, stirring slowly to obtain a homogeneous mass. After that, filter through the gauze contents of the pan. We divide it into two parts, in a separate saucepan, heat the water to 80 degrees and cook in it one of the parts of the curd. It must be cooked to a state of elasticity.

After that, remove the finished cheese from the pan and roll it.It should make a “cake” with a diameter of 20 cm and a thickness of 10 mm. Then proceed to the final stage of preparation. Making stuffing. The rest of the curd mass is cut into pieces and mix them with cream. Finally, fill the cheese with the filling and set it up. Cheese Burrata ready.

Burrata is a self-sufficient dish with a wonderful and peculiar taste. Cheese must be properly served on the table in order to preserve its unique taste. It is eaten without resorting to refined dishes and delicious drinks. It is advisable to serve it on a beautiful plate or a special wooden plate.

Italians believe that cheese can be served on the same plate with fresh tomatoes, black pepper, fresh herbs and olive oil. Cheese in a plate must be cut with a knife. In order not to lose a gram of fragrant and delicious filling, the droplets are picked up by a crispy fried bread in olive oil with garlic. Bright aroma of cheese with honey.

Some gourmets say that only white, chilled wine is suitable for cheese. Burrata should not be eaten cold.

We offer an original recipe for serving cheese with sauce and lavender oil. Ingredients:

• tomato (4 pcs., you can take 2 cherry tomatoes);
• cheese (can Parmesan - 30 g);
• shallot (1/2 head);
• garlic (1 clove);
• olive oil (1 tsp);
• balsamic vinegar (half a teaspoon);
• pesto sauce (2 tsp);
• salt;
• sprig of basil.

Manufacturing process.

1. Cut half of the tomatoes into small pieces, put them on a baking sheet, bake for about two hours at about 65 degrees and leave for 5 hours with the "with convection" mode.
2. Using a blender, make mashed potatoes from the rest of the tomatoes, onions, olive oil. Do not forget to salt. Cook the mixture until its mass decreases by 2 times.
3. Grilled Parmesan on a skillet is fried on both sides until cheese chips appear.
4. Pour tomato sauce on a saucer, and, of course, put Burrat in the center of the plate, put Cherry tomatoes on the sides. Pour the cheese with vinegar and vinegar, add the prepared chips and decorate with a sprig of greens.

Cheese is recommended to use only fresh, its shelf life is calculated in two days. After this time, the cheese becomes yellowish: first of all, the small head starts to deteriorate. If you are offered a cheese without a head, it is definitely expired. Fame and need for a product makes it look for technologies to preserve it.

Despite its worldwide fame, Burrata cheese in Russia is not sufficiently represented. The product made by domestic manufacturers, while significantly inferior to the Italian. And yet, thanks to high quality, Burrata is firmly included in the diet of Russians, becoming a favorite product. A person who first tried the balls of Burrata cheese, immediately becomes a connoisseur of cheese products. The unforgettable taste and unique aroma of Burrath makes people continue to be interested in this delicacy. Even children, previously indifferent to cheeses, after the burrat balls begin to “enter” into the world of cheese tastes. Always fresh and tasty products do not leave indifferent small and adult gourmets.

Restaurants note that it is Burrath’s cheese that often becomes the brand of their establishment. Judging by the reviews of gourmets, when they have to choose the country of rest, the desire to enjoy the aroma and exquisite taste of the Burrata cheese again calls them to sunny Italy.

The technology of making Italian soft cheese Burrata on the equipment of Ice Water Generators LLC, see below.