A pouch of mozzarella filled with cream and shredded curd, which floods out when it is cut. It was created around 1900 at a farm in Andria, Puglia, to use up leftover mozzarella scraps and cream, and it has been PGI protected since 2016.
It depends on a stretched curd caught inside a narrow pH window, and it is a PGI product made in a dairy and shipped on a clock — a burrata more than two days old is not the thing.
What goes into it
- cow’s milk, or buffalo milk
- rennet
- natural whey starter
- cream
- salt
How it is made
Curd is stretched in hot water exactly as for mozzarella, and a piece is shaped into a thin flat pouch. Shreds of the same stretched curd are mixed with fresh cream to make the stracciatella filling, spooned into the pouch, and the top is gathered and tied off. It has to be made and eaten within a day or two — the filling is what limits it.
How long it takes: made and eaten within 24 to 48 hours
How it is eaten
At room temperature, cut open at the table, with oil, salt and bread; never cooked.
History
Created around 1900 at a farm in Andria, Puglia, to use up leftover mozzarella scraps and cream; PGI protected since 2016.
Frequently asked questions
What is Burrata?
Burrata is a cheese & dairy from Italy: mozzarella pouch filled with cream and shredded curd, oozing when cut. Created around 1900 at a farm in Andria, Puglia, to use up leftover mozzarella scraps and cream; PGI protected since 2016.
How is Burrata made?
Curd is stretched in hot water exactly as for mozzarella, and a piece is shaped into a thin flat pouch. Shreds of the same stretched curd are mixed with fresh cream to make the stracciatella filling, spooned into the pouch, and the top is gathered and tied off. It has to be made and eaten within a day or two — the filling is what limits it. It takes made and eaten within 24 to 48 hours.
Can I make Burrata at home?
No, and the atlas gives no method for it. It depends on a stretched curd caught inside a narrow pH window, and it is a PGI product made in a dairy and shipped on a clock — a burrata more than two days old is not the thing.
What goes into Burrata?
Cow’s milk, or buffalo milk, rennet, natural whey starter, cream, salt.
How is Burrata eaten?
At room temperature, cut open at the table, with oil, salt and bread; never cooked.
