Your Ultimate Guide To Burrata
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Hard or soft, lightly sprinkled or thrown with a heavy hand, cheese is used in most dishes of Italian cuisine. One of the most popular cheeses in Italian cuisine is actually quite young. Burrata, a creamy cheese from Puglia, was only invented a century ago. Burrata is a soft cow's milk cheese that looks like fresh mozzarella on the outside. Both are plump white orbs of Italian cheese, one firmer and more elastic than the other. Burrata cheese is distinguished by its loose texture: small, soft cheese curds and cream are packaged within a mozzarella outer shell. Burrata literally means "buttered" in Italian, and it is one of the world's most buttery cheeses when compared to other cheeses.

Burrata And Mozzarella: The Connection

Burrata cheese has an exterior similar to mozzarella cheese but a luscious centre similar to ricotta cheese that is filled with curd and fresh cream. It is one of the most delectable treats ever, with a creamy and gooey filling inside. When you have this cheese, you will never be able to choose another cheese. It is increasingly being used in pasta and pizza preparations, and it enhances the overall pasta and pizza-eating experience.

How Is Burrata Made?

Burrata is essentially a mozzarella shell wrapped around a lush mixture of cheese curds and cream formed into one supple, malleable ball. But how does it get from mozzarella and cream to the cheesy ball it is today? It's a meticulous process perfected by Italian artisans, but we'll do our best to explain it in layman's terms.

Burrata begins like any other cheese, with cultures and rennet added to warm, fresh cow's milk. When the milk begins to curdle, the whey separates and is drained. The curds are then poured with boiling water and stretched, resulting in mozzarella.

But here is where burrata differs from mozzarella: The stretched curd is used to make a pouch, which is then filled with a cream and fresh curd mixture. The pouch is then sealed to form the signature dumpling-like shape of the burrata.

How To Eat Burrata?

Burrata is quite versatile that adds flavour and depth to any dish it is put into. It goes great on top of a freshly baked Italian pizza, like a margherita. It goes well with fresh tomatoes and olive oil on a salad or crostini. Burrata tastes best at room temperature because it is best served fresh.

How Long Will Burrata Last?

Burrata is best served fresh, within a few hours of being made. Burrata has been packaged in a way that extends its shelf life, but it should be consumed within five days of opening.

Burrata can be stored in the refrigerator for up to five days if placed in an airtight container and covered with water.

Popularity Of Burrata In India

One of the main reasons burrata is gaining popularity in India is because it is a great substitute for paneer as it has a similar flavour and taste. It has a flavour that is soft and creamy and a little bit sweet, which the Indian palate is used to. From Burrata Papdi to Burrata Paneer Makhani, burrata is utilised in a wide range of recipes.