Buttermilk Burrata

 

 

Buttermilk Burrata

 

 

 

 

 

 

There's something about Burrata.

This variation of mozzarella cheese with its slightly elastic skin

breaking open to reveal soft curds and cream.

The flavor is soft, sweet, slightly earthy,

with a gentle tang that lingers on the palate.

There's no other cheese like it.

 

That tang brings to mind buttermilk.

It can be using for a variety of different preparations.

 

You can make a buttermilk curd with buttermilk, half and half,

agave, egg yolks, agar agar and locust bean gum.

When you have the flavored curd,

the idea of the buttermilk burrata took hold and the hard part began.

You have to figure out how to recreate the texture

and shape of burrata using the ingredients at hand.

 

If you face at an impasse in the process...

just use with your technique for forming curds by creating a gel,

making some of it into a fluid gel and chopping up the rest,

and then combining them to create a texture that resembles fresh ricotta.

 

 First, take the base and divided it into thirds,

the first two thirds to create the filling for the burrata,

then fill sphere molds with the curds and freeze them.

Next, melt down the remaining third of the base

and dip the frozen spheres in the hot gel to form an outer skin.

 

Once the spheres were coated and let them defrost in the refrigerator

and the burrata were ready to go.

 

You will be pretty impressed with the results.

The buttermilk burrata is soft and creamy with a delicate tang.

Pair with baby tomatoes, Tri-Star strawberries,

bush basil, chocolate mint and nasturtium leaves

 it made for a beautiful and delicious summer salad.

 

 

 

 

 

 

 

 

 

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