Burrata By Fromaggio
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/thermophilic-culture||https://fromaggio.com/products/rennet||https://fromaggio.com/products/calcium-chlorideBurrata is a cheese developed during the early 20th century in the province of Apulia. The filling for Burrata is made of cream, which gives to the Mozzarella a completely new texture.1. Instructions
Please insert the plastic drainer into the heating pot. Then add the soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:25:00
Temperature: 38 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
6. Mix
Time: 01:00:00
Temperature: 38 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:20
Temperature: 38 °C
Speed: 100 RPM
9. Heat
Time: 01:00:00
Temperature: OFF
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 42 °C
Speed: 30 RPM
15. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
16. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 02:30:00
Tip: To assist with the draining process, tip the drainer from side to side every 10 minutes, releasing some more of the whey back into the heating pot.
17. Instructions
Pour the curd from the drainer into the strainer
18. Instructions
While the machine heats the whey for stretching in the next step, cut or separate the curd into 4 parts to form into large balls. For the next few steps, you will need to use heat resistant gloves.
19. Mix
Time: 00:20:00
Temperature: 75 °C
Speed: 50 RPM
20. Instructions
With gloves on, grab one part of the curd and, very gently, shape it into a ball, place it into a ladle, and lower into the hot whey (for about 10 seconds). Then scoop it up and begin to press the curd together, again, with light pressure. Put the curd back into the whey to reabsorb the heat, then press again.
21. Instructions
Put the curd balls back into the whey for another few seconds, then scoop back up for stretching. Pull and stretch the cheese, creating cohesion and elasticity, then fold back in on itself. Put the balls back into the warm whey again, then repeat this stretch step-fold-dip motion 2 more times.
22. Instructions
Now hold the warm mozzarella ball with both hands, shaping it into a globe shape by pulling the surface and folding it into the center of the bottom of the ball, pushing the curd down inside itself.
23. Instructions
Add cream inside the hole. Pinch and twist off the bottom opening to seal your ball for a shiny ball of mozzarella.
24. Instructions
Repeat for the others 3 parts. First cover the pot so the whey can warm again for a few minutes.
25. Mix
Time: 00:10:00
Temperature: 90 °C
Speed: 50 RPM
26. +Ingredients
Please add:
0.5 l of Water
2 g of Fromaggio Salt for Cheesemaking
2 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: Prepare a brine with 2% salt saturation.
27. Instructions
Place the balls into a container with 500mL of cold brine and refrigerate
28. Instructions
Enjoy!
Ingredients
- Calcium Chloride Boost
- TempMaster Thermophilic Culture
- Microbial Rennet for Soft Cheese
Steps
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/thermophilic-culture||https://fromaggio.com/products/rennet||https://fromaggio.com/products/calcium-chlorideBurrata is a cheese developed during the early 20th century in the province of Apulia. The filling for Burrata is made of cream, which gives to the Mozzarella a completely new texture.1. Instructions
Please insert the plastic drainer into the heating pot. Then add the soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:25:00
Temperature: 38 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
6. Mix
Time: 01:00:00
Temperature: 38 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:20
Temperature: 38 °C
Speed: 100 RPM
9. Heat
Time: 01:00:00
Temperature: OFF
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 42 °C
Speed: 30 RPM
15. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
16. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 02:30:00
Tip: To assist with the draining process, tip the drainer from side to side every 10 minutes, releasing some more of the whey back into the heating pot.
17. Instructions
Pour the curd from the drainer into the strainer
18. Instructions
While the machine heats the whey for stretching in the next step, cut or separate the curd into 4 parts to form into large balls. For the next few steps, you will need to use heat resistant gloves.
19. Mix
Time: 00:20:00
Temperature: 75 °C
Speed: 50 RPM
20. Instructions
With gloves on, grab one part of the curd and, very gently, shape it into a ball, place it into a ladle, and lower into the hot whey (for about 10 seconds). Then scoop it up and begin to press the curd together, again, with light pressure. Put the curd back into the whey to reabsorb the heat, then press again.
21. Instructions
Put the curd balls back into the whey for another few seconds, then scoop back up for stretching. Pull and stretch the cheese, creating cohesion and elasticity, then fold back in on itself. Put the balls back into the warm whey again, then repeat this stretch step-fold-dip motion 2 more times.
22. Instructions
Now hold the warm mozzarella ball with both hands, shaping it into a globe shape by pulling the surface and folding it into the center of the bottom of the ball, pushing the curd down inside itself.
23. Instructions
Add cream inside the hole. Pinch and twist off the bottom opening to seal your ball for a shiny ball of mozzarella.
24. Instructions
Repeat for the others 3 parts. First cover the pot so the whey can warm again for a few minutes.
25. Mix
Time: 00:10:00
Temperature: 90 °C
Speed: 50 RPM
26. +Ingredients
Please add:
0.5 l of Water
2 g of Fromaggio Salt for Cheesemaking
2 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: Prepare a brine with 2% salt saturation.
27. Instructions
Place the balls into a container with 500mL of cold brine and refrigerate
28. Instructions
Enjoy!