The Burrata

Produced with Buffalo and/or cow, spun, and similar to mozzarella, burrata, however, has a much softer texture and stringy. This cheese is hand-crafted with a serum cream filling, called stracciatella, and pieces of string cheese. The stracciatella, so called because the dough pieces are torn by hand, is contained in the "bag", an enclosure formed also by string cheese. The burrata, sweet and buttery, looks like a sphere of diameter of between 7 and 10 cm (burratina portion) or between 15 and 20 centimeters, with a bright white smooth surface.

Per la sua preparazione, si mischiano latte fresco, siero ottenuto lasciando acidificare una parte della mungitura del giorno precedente, e caglio di vitello, in modo da ottenere un pH intorno a 6.1-6.2.

La prima fase, detta cagliata, si ha quando il liquido inizia a coagulare. A questo punto si rompe grossolanamente la massa, ottenendo una parte liquida di colore verdognolo, il siero, e la cagliata vera e propria, che consiste in una serie di grumi.

Si lascia riposare il composto per 4-5 ore, fino a che la pasta inizia a filare.

To get the bag you model a sheet of pasta filata often about one centimeter by a blow that was once performed mouth-to-mouth, while nowadays is done with machines that filter and sterilize the air. The wrapper is then filled with spun paste, mixed with serum, cream and the bag closed with a Ribbon of artificial straw for food and left spinning in the water.

As a last step before packaging, you dive for a few minutes the burrata in brine for salting.

Very popular is also the production of single stracciatella which is sold on tap in pans without the casing of pasta filata.