Burrata Cheese Recipe

by New England Cheesemaking Supply CompanyUpdated 32 days ago

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Burrata is a cheese developed during the early 20th century in the province of Apulia. The filling for Burrata is made from a mix of thread like curds soaked in cream. Burrata is usually made to be eaten within a few days.

The name Burrata has its root in the Italian word for butter ‘Burro’, most likely because the finished cheese has such a buttery/creamy texture and flavor.

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advanced aging-time-none author-Jim-Wallace bulgarian yogurt c201 thermophilic new-england-cheesemaking recipe skill-level-advanced stretched curd ta 61 tm 81 yield-2-pounds

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Description

Burrata is a cheese developed during the early 20th century in the province of Apulia. The filling for Burrata is made from a mix of thread like curds soaked in cream. Burrata is usually made to be eaten within a few days. The name Burrata has its root in the Italian word for butter ‘Burro’, most likely because the finished cheese has such a buttery/creamy texture and flavor.