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Fresh Italian Burrata

Written by Marly Schimmelschmidt on April 12th, 2013.      0 comments

 

Burrata is a fresh Italian cheese with a firm mozzarella coat and a buttery, oozing filling.  The direct translation of burrata in italian means buttery..............very fitting I believe.

Whilst the recipe below is the traditional Burrata filling, dont be afraid to experiment with fillings, they can be both sweet and savoury.  The trick here is to work quickly whilst your mozzarella curd is still warm, that way you get an effective seal around you oozing filling.  Enjoy.
Ingredients:
  • Mozzarella curds from 4 liters of milk (at the draining stage)
  • ½ tsp salt
  • 2 tbsp runny cream
  • Salt to taste (for the ice water)
  • 5 – 10 ice cubes.
Method:
To make the burrata filling:
  • Mix together 250grams of finely broken, well drained curds, the runny cream and salt until you have a thick wet filling, resembling ricotta.
To make the Burrata:
  • Stretch the mozzarella curds as per the mozzarella recipe until your curd is smooth and glossy.
  • Instead of forming a mozzarella ball, stretch the curd out into a flat sheet and spoon the desired amount of burrata filling into the centre of the sheet.
  • To finish, gently pull the edges of the stretchy sheet upwards and pinch a knot at the top.
NOTE: Its important to work quickly so the curd is still hot enough to seal effectively around the burrata filling.
  • Gently place the burrata into the salted ice water as per the mozzarella recipe.
  • The Burrata is ready to eat once it has been in the salted water for 10 minutes

 
      








 

       burrata - 2 rezise
 

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