{"id":33391,"date":"2018-03-05T07:45:22","date_gmt":"2018-03-05T12:45:22","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33391"},"modified":"2024-09-18T17:26:06","modified_gmt":"2024-09-18T21:26:06","slug":"whats-stuff-inside-burrata","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/whats-stuff-inside-burrata\/","title":{"rendered":"What\u2019s that Stuff Inside Burrata?"},"content":{"rendered":"

Solid or liquid? Cheese or cream? To be daintily dolloped or shoveled with a spoon? If you\u2019re miffed by the stuff that explodes out of your<\/span> burrata<\/span><\/a> ball, you\u2019re not alone.<\/span><\/p>\n

\u201cThere\u2019s a lot of misinformation out there in the world about stracciatella,\u201d says Rynn Caputo of Pennsylvania-based <\/span>Caputo Brothers Creamery<\/span><\/a>, who crafts her own version of this ingenious creamy, cheesy mixture.<\/span><\/h4>\n
\"stracciatella<\/a>

Photo Credit Maplebrook Farm<\/p><\/div>\n

While it\u2019s often described as nothing more than a byproduct of mozzarella-making, stracciatella is a unique cheese in itself. It originated in the town of Andria in southern Italy, Caputo says, where the local version of <\/span>mozzarella<\/span><\/a> was traditionally shaped into a knot instead of a ball. After a day on the shelf, unsold knots would firm up considerably\u2014so makers undid them and peeled them apart into strings, which were then soaked in heavy cream. At some point, an anonymous brilliant human decided to tuck that cheese into more cheese\u2014a sheet of mozzarella, specifically\u2014forming the dumpling-esque pouch we call burrata.<\/span><\/p>\n

Today burrata gets all the credit, but here\u2019s the thing: It\u2019s all about the stracciatella. \u201cPeople often say to me, \u2018Burrata is my favorite cheese,\u2019 and I\u2019m like: \u2018No it\u2019s not,\u2019\u201d says Caputo. The only difference between stracciatella and burrata is the thin layer of mozzarella, which \u201cdoesn\u2019t bring much to the party,\u201d she adds. \u201cWhat you love about burrata is what\u2019s on the inside.\u201d
\n<\/span><\/p>\n

\"stracciatella<\/a><\/p>\n

The Real Deal<\/h3>\n

The trick is to find a stracciatella made out of real cultured cheese. These days many mozzarella-makers add acid to coagulate milk, skipping the traditional step of adding bacteria and leaving it to culture over many hours. Don’t get us wrong, Stracciatella made from non-cultured mozzarella isn\u2019t bad\u2014it\u2019s just a little basic. It tastes of simple milk and cream.<\/span><\/p>\n

But in versions made from cultured mozzarella, the cheese\u2019s living microorganisms consume the cream\u2019s lactose, jumpstarting a fermentation process that thickens the cream as the strings tenderize. From a few hours to a few days, it evolves from a sweet, mild mix of al dente shreds to a thick, decadent paste yielding stronger flavors and a bit of umami.<\/span><\/p>\n

While a burrata\u2019s mozzarella pouch makes transport a bit easier, let\u2019s face it: You\u2019re probably going to end up cutting it open and setting the stracciatella free anyway. If you\u2019re lucky enough to find it fresh in a local shop, try buying stracciatella solo. Dollop it onto a <\/span>salad<\/span><\/a> or into a soup. Layer it over a thin slice of Asian pear and drizzle with thick balsamic. Mix it into a simple tomato sauce for pasta. Or spoon it directly into your mouth\u2014we won\u2019t judge. Caputo sums it up: \u201cWhy eat the whole muffin when you could just eat the muffin top?\u201d<\/span><\/p>\n

\"stracciatella<\/a>

Photo Credit Maplebrook Farm<\/p><\/div>\n

Spoon it<\/b><\/h3>\n

The following makers are turning out stellar stracciatellas:<\/span><\/p>\n

Caputo Brothers Creamery<\/a> in Spring Grove, PA
\n<\/span>Wolf Meadow Farm<\/span><\/a> in Amesbury, MA
\n<\/span>Di Stefano Cheese<\/a> in Pomona, CA
\n<\/span>Liuzzi Cheese<\/span><\/a> in Hamden, CT
\n<\/span>Uno Alla Volta in Charlotte, NC
\n<\/span>Maplebrook Farm<\/span><\/a> in North Bennington, VT<\/span><\/p>\n

Photo credit Teri Pozniak<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Solid or liquid? Cheese or cream? To be daintily dolloped or shoveled with a spoon? If you\u2019re miffed by the stuff that explodes out of your burrata ball, you\u2019re not alone. \u201cThere\u2019s a lot of misinformation out there in the world about stracciatella,\u201d says Rynn Caputo of Pennsylvania-based Caputo Brothers Creamery, who crafts her own version […]<\/p>\n","protected":false},"author":10,"featured_media":33401,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[1994,2605,1968,2608,1158,983,2594,33,2609,2607,2606],"coauthors":[290],"class_list":["post-33391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger","tag-burrata","tag-caputo-brothers-creamery","tag-fresh-cheese","tag-liuzzi-cheese","tag-maplebrook-farm","tag-mozzarella","tag-stracciatella","tag-summer","tag-summer-cheese","tag-uno-alla-volta","tag-wolf-meadow-farm"],"acf":[],"yoast_head":"\nWhat\u2019s that Stuff Inside Burrata?<\/title>\n<meta name=\"description\" content=\"Without that creamy stracciatella inside, burrata is just a ball of mozzarella.\" \/>\n<meta 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