Understanding the Art of Burrata Making

The Historic Origin of Burrata

The story of Burrata begins in the sun-kissed lands of southern Italy. While the exact origins of Burrata are up for debate, for certain, the cheese has been a staple in Italian homes since the early 20th Century. Originating from the region of Puglia, Burrata was nothing more than a clever way to utilize the leftover scraps from mozzarella making.
Italian cheese makers, known for their resourceful ways, would take these scraps, also known as "ritagli", combine them with thick cream, and encase this mixture in a pouch of mozzarella. The result was a soft, creamy cheese with an explosion of flavor - Burrata.

The Burrata Making Process

Making Burrata requires precision, skill and an understanding of the science behind cheesemaking. It starts with the selection of high-quality milk. Cow's milk is commonly used, although in some parts of Italy, buffalo milk is preferred for its richer, creamier texture.
The process involves heating the milk, adding rennet to separate the curds from the whey, and then carefully cutting and straining the curds. The curds are then stretched and kneaded to create what is known as pasta filata, or pulled-curd cheese, the same type of cheese that mozzarella falls under.
For the filling, the scraps from the pasta filata are mixed with fresh cream to create what’s known as "stracciatella". This creamy filling is then place inside a pouch made from the pasta filata, and finally the pouch is sealed to form the Burrata.

Making the Perfect Burrata: Tips and Tricks

While the process might seem intimidating, making Burrata at home is achievable with some tips and tricks. First and foremost, choosing good-quality, fresh cow's milk is crucial.

• Make sure to heat the milk to the right temperature. It should not boil but should be warm enough for the rennet to work its magic.
• Be patient when cutting the curds and draining the whey. This step requires delicate handling to ensure the curds remain intact.
• Stretch the cheese correctly. This technique might take some practice. Don't get discouraged if the pouches don't come out perfect the first few times.
• Lastly, enjoy the process. Cheesemaking is an art that takes time and patience, but the end result is worth it.

Pairing Burrata to Enhance Its Flavor

Pairing Burrata with Food

Burrata’s creamy richness pairs well with a variety of foods. Drizzle olive oil over the top and sprinkle with sea salt to taste and serve it with crusty bread. Its fresh, milky flavor goes wonderfully with ripe tomatoes and basil in a classic Caprese salad. Also, you can lay slices of prosciutto beside the Burrata, their salty savor contrasts splendidly with the cheese’s mild taste.

Pairing Burrata with Wines

Finding the right wine to pair with Burrata can enhance your dining experience. A crisp and fruity white wine like Sauvignon Blanc or a light-bodied red wine like Pinot Noir can balance the creaminess of Burrata. For a more adventurous choice, a sparkling Prosecco can complement well to cutting through the rich and milky flavor of Burrata.

Pairing Burrata with Seasons

In different seasons, Burrata can be enjoyed with a variety of seasonal produce. In summer, serve it with fresh, ripe tomatoes, basil and a drizzle of olive oil. In the colder months, Burrata can be paired with roasted root vegetables, crusty bread, or even on top of a warm pizza.

Storing and Serving Burrata

Storage Tips for Burrata

Storing Burrata properly helps maintain the freshness and quality of the cheese. It is best to consume Burrata as soon as possible, however, if not, it should be stored in its own whey in a plastic or glass container in the refrigerator.

Serving Suggestions for Burrata

Burrata is best served at room temperature, so take it out of the refrigerator about half an hour before serving. Present it on a plate, cut it open, and watch as the creamy stracciatella spills out. It is a show-stopping cheese that undoubtedly takes the centerpiece of any dish.

Checking the Freshness of Burrata

One way to ascertain the freshness of Burrata is by looking at its exterior. It should have a shiny smooth surface, and when pressed gently, the thin mozzarella shell should yield a bit, revealing the creamy stracciatella within. Fresh Burrata should not have a sour or acidic taste, but instead, a fresh, milky, and slightly sweet taste.