Description
Burratina Italiana is a special form of mozzarella but is predominantly made from cow’s milk. It is a creamy dairy product that contains a buttery heart of cream and frayed mozzarella, the stracciatella. Formed from a sheet of spun dough, once filled, it is closed at the top and tied by hand to form its classic tuft. It is now considered the top of traditional Italian dairy production.
The shell of Burratina Italiana even consists of ordinary mozzarella. But her creamy secret is hidden inside. When you cut up a Burratina Italiana, fresh, thick cream and plucked mozzarella pour out. For gourmets and connoisseurs an incomparable feast for the senses.
Burratina Italiana, like mozzarella, is made according to the so-called Filata process. However, this specialty always consists of cow’s milk. After the milk is thickened by rennet or lactic acid, whey and curd are formed by subsequent separation. This break is doused in the Filata process with hot water and knead into a dough with a fibrous structure. This kneading cheese is divided into small portions for the mozzarella and then filled for the burrata.
The inside of the small cheese bag is filled with stracciatella, a unique blend of cream and finely plucked mozzarella. Cut the burrata, the creamy, fresh milk stracciatella flows out. An incomparable pleasure!
It contains 44% fat in dry matter. His name comes from Italian and means buttered. Its purpose was earlier to keep butter fresh longer, and this was therefore stored inside the cheese. That’s where the name comes from.
Ingredients:
- Pasteurized cow’s milk,
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Citric acid,
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Rennet substitute,
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Salt
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