Client – That’s Amore Cheese
Typically from Puglia, this fresh creamy cheese has gained more and more popularity in the past few years, not only in Italy but overseas. Burrata is a fresh, handmade cow’s milk cheese made from mozzarella and cream and it can be used in a variety of recipes.
The process of making burrata can be divided in two parts and can be made within just one day.
INGREDIENTS FOR THE CURD (Burrata Case)
- 5L full fat unhomogenised milk (That’s Amore Real Milk)
- 7.5 grams of citric (1.5gr per litre) dissolved in ¼ cup of cool water
- 1ml of rennet (mixed with a little water to distribute more easily through the milk)
- Salt
INGREDIENTS FOR STRACCIATELLA (Burrata filling)
- 1 fresh That’s Amore Fior di Latte
- 150g of cream
- salt
METHOD TO MAKE STRACCIATELLA:
Pull fior di latte into thin ropes and strands, then put it in a bowl with the cream. Add salt to taste, mix together and set aside.
METHOD TO MAKE THE CURD
- Pour cold milk into a pot and add citric acid while stirring.
- Heat the milk and bring it to 37°C while constantly stirring, then remove from the heat and add rennet.
- Cover the pot and leave to set (25-30 min) into a gel-like consistency before cutting the curd into 2cm cubes.
- Transfer curd to a colander to drain. Once finished leave it to drain for approximately 5 minutes.
- To make the burrata casing, stretch the curd as followed:
- Transfer the curd into a bowl and gentle break apart with fingers, add salt.
- Pour in 85-90 degrees water (approximately 2L).
- Stretch using two wooden spoons.
- To shape the burrata, take a chunk and stretch to create a disk of 15cm wide and 0.5cm thick. Spoon the stracciatella into the centre and close the burrata by twisting it into a knot. Place in cold water.
- Repeat the process until there is no more curd left.
WAYS TO CLOSE THE BURRATA
- With a knot: this is the method used at That’s Amore Cheese, which involves closing the burrata with a simple knot on top.
- Without knot: this method is simpler where the burrata is closed by pinching the top closed and removing the excess part on top, making it look like a mozzarella ball (hot curd).
- Andria-style: named for the town of its origins, this burrata shape is traditionally tied with a string.
