Burrrata is craft italian cheese from the Pasta Filata family. The famous Italian Mozarella also owns this family. In essence, the burract is a shell of Mozarella with genuine filling Of greasy cream and small pieces of Mozarella. But there are other options for filling. For example, mascarpone and fresh tomatoes Cherry.
Burrrat Traditionally Spring Cheese. In the spring, the buffalo give the fattest milk for their newborn calves. And the cheese is obtained with a saturated creamy taste.
Burrrata is a relatively recent invention. Cheese of all some hundred years. It comes from the city of Andria (region of Apulia). Invented for "utilization" of waste from Mozarella. Small pieces of mozzarella, which remain in production began to mix with cream and score the next Mozarella batch by them. Since the cheese during production is very plastic and easily stretches, then a peculiar bag is easily formed from it, which is filled with stuffing, and then seal.
Most recently, the Burrait was sold to the asphodel (plants of the Lily) family). The practical meaning in these leaves is like - they lose color in less than 48 hours, therefore, it was also a burract no longer. And besides, the leaves help keep cheese the shape. Now the burract is sold in a polyethylene wrapper and lined with a green ribbon into a reminder of the leaves of asphoderelic.
If you did Mozzarella at home, most likely you have a question from where there is waste. In any case, he arose. Here everything turned out to be very simple - with the continuous production of Mozarella, pieces are constantly formed during the molding of balls. It is sick with a piece that is too small in size for a full ball, heat it separately, to allocate together with the remaining non-modified mozzarella for the production of a bit troublesome. And throw it sorry. However, such pieces are also sometimes molded separately into the tiny balls of Mozarella (pearny).
Eat burrato fresh and room temperature. It is better to eat on the same day. But if suddenly you made cheese too much for one day, then wrap it immediately into the food film and store in the refrigerator. A couple of days he calmly breaks down.
In order not to distract you with the intricacies of the preparation of traditional Mozarella on Zakvask, I will take the basis with lemon Acid. But you can prepare for all the rules.
Ingredients
- Whole milk : 4 l. ;
- Calcium chloride: 1/2 C.L. ;
- Lemon acid: 1 1/2 C.L. (dissolved in 1/2 cup cold);
- Lipasa: 1/4 tsp (dissolved in 1/4 cup cold 20 minutes before use);
- Rennine: 1/4 tsp. (dissolve in 1/4 cup of cold non-chlorinated water);
- Cream 38% fat: 2-3 tbsp. ;
- Salt: 1 tsp. ;
Cooking method
- If you use milk from the store, which has been for several days, then add 1/2 C.L. Calcium chloride (do not forget to dilute in water) in a saucepan with milk. Then, with continuous stirring, pour citric acid solution.
- Turn on the heating and bring the temperature of the milk to 32 degrees. If you heat the milk directly on the stove, then install the weakest heating and constantly mix the contents of the pan for uniform heating of milk.
- Pour diluted lipase (if you use). Stir. Immediately after it, pour the divorced renine and mix it with the help of a spoon movement up and down. If you have raw milk, then the milk is still slightly heated (up to 38-40 degrees). But no longer mix during heating so as not to break the clutch, which has already begun to form. Heating turn off.
Shop milk and leave heated to 32 degrees.
We close the saucepan with a lid and leave the milk for 5 minutes.
After 5 minutes, check the boost readiness (Cal) on the break. If a clean edge does not work and calie does not hold a form, then let him lie down for a couple of minutes under the lid. - Cut calie to 2.5 cm squares.
- The resulting cheese grain is heated to 41 degrees and at this time I mix it slowly, trying not to break. The heating process should take 2-5 minutes.
- Cheese grain is now ready to re-heating. However, before this it is necessary to remove most of the serum. Remove as much as you can, without damaging the cheese grain itself. Not necessarily serum to turn dryness. Here it ends with a part of the recipe, overall with mozzarella and begins part of the recipe, specific for Burrato.
- After you remove the main part of the serum divide the mass on 2 not equal parts. One part is 2/3 of volume, the second is 1/3 of volume. It all shares very conditional. I love a more fat burraent and add cream, as in Italy (i.e., about 50% of the filling volume)
- Set aside 1/3 of a part of the resulting quantity in a colander to drain serum.
- When serum aloes this 1/3 mass, divide into small pieces. In size, pieces should be similar to our grain curd or a little more.
- When serum stops flowing, then put the future filling in a small bowl, add 1-2 tablespoons of fatty 38% cream and 1 tsp. Salt. All mix.
- Heat 2/3 of the part in the microwave for 1 minute, wash, pull and remove excess serum as well as the usual mozzarella.
- If you have a filat pasta (i.e., the mass is stretched), you can begin to the next step. If the cheese breaks, then put it again in the microwave for 30 seconds. (When working with raw milk Repeat heating, as a rule, no need.)
- Now it remains to stretch the cheese in the form of a deep soup plate or just in the form of a pancake. Of course, I understand that you will simply write, but it is necessary to stretch ... This is in any case it is necessary to do quickly and, if necessary, heat the cheese mass. If it did not work out and the mass broke, then start over, folding the mass into the ball, then heating and stretching it.
- To put a stuffing from Calhe Mozarella with cream and wrap around her shell with an overlay, having blinded with her fingers. I lay down folding the burraent in the form of a bag and lower in hot waterso that the top of the bag is slipping.
- If you have an assistant who can put a filling in Mozarella, then you form the Mozzarella Ball, do your finger in it, the assistant puts a spoonful of the filling. Your task comes down to get the hole. And to tie it with something for reliability 🙂 in most of the cheese the top is tied with a rope and in general it is a design resembles a gift packaging.
- In some places, the top bag is tied by a node. I am more convenient for me.
- Ready Burrait is better wrapped in polyethylene for better conservation of the form.
- That's all. You can eat immediately, you can wrap in a polyethylene film and remove into the refrigerator. In the refrigerator, the burract will acquire a more solid shell with a soft center. Be sure to warm it at room temperature before meals. And pleasant appetite!
2015-07-08
Burrata / (Ial.) Burrata
Burata meet - my readers,
My readers are - Meet, this is a borate.
It is also mistakenly called "Burath" and "Burath" - it is soft fresh cheese Right from Apulia relating to the family of Italian cheeses Pasta Filata (fibrous).
"Burath" - practically ready dish And a real delicacy, which in less than 100 years won the menu of many of the most respected restaurants around the world. It is strange that so far Buratage is being taken to Russia from Italy ...
Burrrata According to the Russian classification refers to fresh brine cheeses and is a bag of mozzarella filled with soft cream-filling.
Butter cream Burats are cheese Straitella / StracciatellaMade of Mozarella and Cream pieces. The cheese of the Burrate is weighing from 100 to 700 grams, and its small sizes are dimly called Bourratina / Burratina (erroneous version "Burratina").
I came to mind simple and obvious thought, if Vereshchagin, more than a hundred years ago it was possible to prove that the oil produced in Russia is the best - then the most Vologda, it is the same Parisian and it is Sankraburg,
why do not make burractu in Russia?
Cream from Russian cows is not worse than Italian. Mozarella, she and in the carphic will be mozzarella if the necessary termophilic Zakvaska, and complied with the technology of the acidity set of raw test, which ensures mosquerella.
Lovers mediterranean cuisine In Russia - also not enough ...
And the work began, the benefit of the cow and excellent milk at hand, very close to just 100 meters, satisfied, fed with meadow herbs and selected grain mixture.
Now a bit of the history of this product:
Cheese of the Burrrat appeared at the beginning of the 20th century due to the ingenuity of Italian cheesecakes, who, following the peasant tradition, thought how to use pieces of mozzarella. So there was an idea to mix crushed mozzarella with cream, put the resulting filling in the bag of cheese dough Mozzarella and wrap it in an envelope from the leaves like a package. Although, if you look deeper, banal thrift towards the products- the original feature of the Italians, created a masterpiece of cheesecake from the remnants of production.
on the picture: Example of serving a burract in separate dish, (Burract, tomatoes, arugula and balsamic vinegar)
For some time, the cheese of the Burath was known only in his region, but over time he spread through Italy and the whole world, finding his new fans among Sheikhs, kings and even plumbers.
Yes, my friends, I am ready to produce this cheese and make it accessible even to plumbers - the kings of housing and communal services! There would be a constant amount of orders, and everything will be.
On the picture: The burract prepared in the Tula region, in the private, farm house Lukino. Without a green ribbon, and in a more accurate version of the bag ...
Although the bag can be done any.
On the picture: Burrate in cut, with creamy and cheese filling.
In the past, the cheese was made only from Milk Buvolits, but over time he began to do from mixed and completely from cow Milk.. The emergence of modern packaging technologies capable of more for a long time Save the fresh cheese, made banana leaves with a piece of decor.
Recommendations for use:
To fully appreciate the taste, it is recommended to withstand cheese at room temperature for at least one hour. Be sure to add soil, natural tomatoes, balsamic vinegar (although you can do without embalming) and a glass of good white wine ...
Bon Appetit.
Cheese "Burrrat" is relatively young. Cook it began just some hundred years ago that for such rich traditions national Kitchenlike Italian, very little. For the first time, this cheese was cooked in the city of Andria, located on the "Cabinet" of the Peninsula - "boot". From there, he quickly spread to the whole country, and then all over the world.
Cheese pouch with cheese
The view of the Italian cheese "Burrrat" is very unusual. First, it has a slightly greenish tint. Secondly, his head is decorated in the shape of a bag. This is the truth of a kind of bag, inside which ... also cheese! This unusual feature is the main line of the variety.
Features of cooking
In order to prepare the "Burrrat" cheese, not only the cow's milk is used, but also buoyalizers. From it prepare the basis, descending and depressing the crotch. Salt add to the stemped mass and prepare it very much easy cheese dough. And Start "Bags" boiled in dense cream Slices of mozzarella. Subsequently, they are wrapped in large leaves of a banana or a crutzet, in which the ripening process occurs. It is the leaves of the Cheese "Burrrat" owes its gentle green tint.
Taste
Gourmets say that the cheese of "Burrrat" to taste similar to other wet homemade cheeses. It has a pronounced creamy aroma. Specialists classify it as a fibrous brittle cheese. He is recommended to eat even children, recovering patients, athletes.
Benefit
A large amount of vitamins, minerals and amino acids makes this product very useful. The choline contained in cheese normalizes cholesterol levels.
And phosphorus and calcium have a beneficial effect on the regeneration and restoration of bone and cartilage tissue. Burrrat cheese and vitamins of group B who strengthen the whole organism, and first of all the nervous system.
But not in vain say that everything is good in moderation. Cheese "Burrrat", the caloric content of which reaches an average of 330 kcal, is not suitable for diet nutrition. With extreme caution it is worth to eat those who suffer problems with the digestion of dairy and dairy products.
Role in cooking
The best cooks from all over the world use the "Burrrat" cheese to create their masterpieces. But do not think that some inconceivable dishes are preparing from this product. Good cookies They say it is best to use this cheese in the most simple snacks, combining it with ripe tomatoes, fresh greens, olive oil and gentle boiled eggs. Otherwise, there is a considerable risk to ruin the wonderful delicate taste of cheese, shutting it by more saturated tastes of other ingredients.
Cheese "Burrrat" looks very impressive, usually served, laying out the bags on beautiful plates. It is customary to eat, cutting off with a knife small pieces so that filling, and cheese "dough" turns out on the fork.
Where can one buy?
Italians are convinced that it is possible to eat such cheese every day or two after his aging. It is not accepted for a long time to store.
But cheese is exported to other countries. In order to preserve it on the way, it is poured with brine and packaged in a vacuum. Some manufacturers retain even leaves. Such cheese is for sale in stores specializing in elite products.
Mass of one head rarely exceeds 500 g. The "Burrrat" cheese, the price of which is approximately $ 10 per middle head, cannot be called an affordable product for the daily menu. But on festive table He can produce a furor.
Home Recipes With Burrrat Cheese
This cheese can be added to salads. For example, it is great for Greek. You can submit it as a snack. Use wide flat plates for serving. Cheese head in half, sprinkle with olive oil, sprinkle balsamic vinegar. Failure a spoon with a gentle mediation and lay out there chopped tomatoes. Season your favorite spices, greens. Submit to this gentle homebaked bread, toast or pita.
With this gentle cheese you can cook toasts. Its delicate creamy middle is easily warm up for a fork. It can be put on top of toasted bread and sprinkled with basil leaves.
Deserves attention and sauce for pasta. It is prepared from stew vegetables: Zucchini, green peas, onions. Pour pasta sauce and put on top of the "Burrrat" cheese.
(which is part of the section).
Delicious cheese Burrate is an exquisite delicacy. Often in Russian it is called "Burato", but it is not quite right, because Italian writing - Burrato. (in turn, the word burro. means "oil"). His relative is the famous Mozarella. Burrrat cheese began to do even at the beginning of the last century.
What is the taste of this product? He is just dislike! Geek, fragrant cheese adore gourmets around the world. It is presented as a delicacy in the most luxury restaurants in New York. Cheese is distinguished by fresh, oil and rich taste.
If you have already acquired great cheese and think, - read this stuff.
Bologna is the culinary capital of Italy. as well as other helpful information About the city.
How to prepare the product
The hot mass of cheese is placed in a special bag. The bag walls are pre-lined with cheese mozzarella. Top of cheese poured a thick creamy mass. The result becomes an amazing product.
By tradition, the cheese wrap up in banana leaves. They enhance delicate taste Burrrats. Initially, the product was obtained from buffalo milk. But now the cow's milk is taken for him.
Cheese is independent dish. This is a loose fresh cheese. The originality gives it a creamy filling. Usually, the burract is sold by portions whose weight can reach 700 grams. Slices of less than 100 grams received the name of Burachin.
How to use Italian cheese
Delicate burract brings real pleasure to lovers of Mediterranean dishes. It is tasty in itself. Supplement cheese can be tomato or green salad. Sometimes such products are seasoned with balsamic vinegar, olive oil, black pepper and salt. With delicacy, white wine is perfectly combined.
Cheese of Burrate longer saves freshness if it is in the brine. To evaluate the aroma and taste of the product, it must be kept at room temperature for about an hour.
We also offer you to familiarize yourself with the simple and delicious video proof With this cheese - "baked eggplants with burrato":
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Hello everyone!
In addition to passion to sweet yummy, I admit honestly i possess passion for cheeses, and in my arsenal there are many "cheese objects" for future reviews.
About one of the cheeses, I already told you - Cambreno cheese
and about her beloved brine raw for greek salat - Cheese Razzolny "Sirtaki" OJSC "Northern Milk".
Today, my "cheese object" has become super unlike, and unusual cheese, entitled "Burrrat". In fact, it is probably very much familiar with such a type of cheese.
For those who first hear this word, I explain what it is:
Burrrata (ITAL. BURRATA) - Italian fresh cheese made from cream and boiling milk or cow; Refers to the family of Mozarella cheeses. For the first time cheese burrrata was made in 1920 in Italy
Here, such familiar words have already begun. like "mozzarella"
Simply put, the burract is a bag of a thin layer of mozzarella, inside of which there is a creamy mass with a delicate structure.
Such cheese in Moscow meets not so often It can be purchased in various markets, in homemade cheese shops, but also "Burrourt" can be found in supermarkets.
Cheese "Burrrat" in stores is not widely selected, and sold in a jar, like a can with mayonnaise. The mass of the "Burrates" sold on average is 150 grams. The mass of my jar is 150 grams, and the cost of cheese is 200 rubles in my supermarket.
"Burrrat" refers to the category of soft cheeses.
The composition of such an unusual product is lower. There is nothing frightening. The product is completely natural.
The shelf life of such a product is 10 days. This is a very small shelf life for cheese.
KBJ in the photo.
My cheese was produced by "crushing Volzhanka".
I open a secret on the shelves of shops "Measnov" and "Douthwalill for sale" Burrut "under the corporate name storeswhich actually produces "Cheese of Volzhanka". Only under the name of the manufacturer, this cheese is cheaper.
And so we open our jar. Inside there is something incomprehensible, and in some water.
So this water is brine, in which there is a bag of a mass of 150 grams.
But this is what our bag looks like, which we have already figured out consisting of Mozarella.
The thin layer of Mozarella is tied by a rope, which is subsequently removed.
Cheese bag must be very careful removed from the jar. He is very gentle, according to the consistency as Mozarella, or rather, it is.
Inside the bag of mozzarella there is a tender creamy mass.The creamy mass is not thick, and if you hold the knife on it, it starts not much spread.
The top layer of the bag is Mozarella. And the taste of mozzarella does not make sense. Consistency bag is similar to Mozarelle.
Before buying cheese from this manufacturer, I came across the reviews that the creamy mass was grieving, but I didn't have this noticeable, despite the fact that I ate cheese in the penultimate day of his shelf life.
Cheese inside - creamy, gentle, soft, this taste is impossible to describe, It is only necessary to try to pass all his taste!
Delicious really creamy!
What are such cheese?Usually in restaurants it is served with tomatoes, watering olive oil.
