Burrata Its origin and how to make it at home

Burrata is a rich, creamy Italian cheese that originates from the region of Apulia, or Puglia, in southern Italy. The word "burrata" translates to "buttered" in Italian, which aptly describes its luxurious, buttery texture. Burrata is made from cow's milk, rennet, and cream, and it is a type of fresh cheese, meaning it is meant to be eaten soon after it's made, without any aging.

The cheese consists of an outer shell made of mozzarella, while the inside contains stracciatella (shreds of mozzarella) mixed with cream. This unique combination gives burrata its characteristic contrast of textures: a firm outer shell encasing a soft, creamy interior that oozes out when cut open.

The Origin of Burrata

Burrata was invented in the early 20th century, around the 1920s, in the town of Andria in the Puglia region. The creation of burrata is attributed to the need to utilize the scraps of mozzarella cheese. Cheesemakers ingeniously decided to use these scraps, known as stracciatella and combined them with cream. They then wrapped this mixture in a pouch made from fresh mozzarella to keep the filling moist and flavorful.

Initially, burrata was a way to minimize waste and make the most of leftover curds, but its delicious taste and unique texture quickly earned it a place in the hearts of cheese lovers. Today, burrata is celebrated not only in Italy but worldwide, where it is often featured in salads, pasta dishes, and as a stand-alone delicacy accompanied by fresh tomatoes, basil, and a drizzle of olive oil.

How to Make Burrata at Home

Making burrata at home can be a rewarding process, although it requires some patience and practice. Here’s a step-by-step guide to creating this delicious cheese in your own kitchen:

Ingredients:

1 gallon of fresh cow's milk (preferably unpasteurized)

1/4 teaspoon liquid rennet or 1/2 tablet of rennet, dissolved in 1/4 cup of cool, non-chlorinated water

1/2 teaspoon citric acid, dissolved in 1/4 cup of cool, non-chlorinated water

1/4 cup heavy cream

2 teaspoons salt

Equipment:

Large pot

Thermometer

Slotted spoon

Cheesecloth

Knife

Bowl of ice water

Instructions:

Prepare the Milk:

Pour the milk into a large pot. Add the dissolved citric acid and slowly heat the milk to 90°F (32°C), stirring gently.

Add Rennet:

Once the milk reaches 90°F, remove the pot from the heat and stir in the rennet solution. Cover the pot and let it sit undisturbed for about 5-10 minutes, or until the milk has set and you can see a clear separation between the curds and whey.

Cut the Curds:

Using a long knife, cut the curds into 1-inch cubes. Let the curds rest for 5 minutes to firm up.

Cook the Curds:

Heat the curds slowly to 105°F (40°C), stirring gently. This process should take about 15 minutes. Once at the desired temperature, remove the pot from the heat and let the curds sit for another 5 minutes.

Drain the Curds:

Using a slotted spoon, transfer the curds to a cheesecloth-lined colander. Let the whey drain for a few minutes.

Stretch the Mozzarella:

Heat the bowl of ice water. Knead and stretch the curds until they are smooth and elastic. Form a pouch with the mozzarella.

Prepare the Filling:

In a bowl, mix the stracciatella (shreds of leftover curd) with the cream and salt.

Fill the Mozzarella Pouch:

Carefully spoon the creamy mixture into the mozzarella pouch. Seal the top by pinching and twisting it closed.

Chill the Burrata:

Submerge the burrata in the ice water to set the shape. Let it cool for a few minutes before serving.

Homemade burrata should be enjoyed fresh, ideally within a day or two. Serve it with fresh bread, tomatoes, and a sprinkle of salt and olive oil for a delightful treat that captures the essence of Italy.