What You Need to Know
The technique involves heating the mozzarella cheese and water to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of mozzarella cheese to water.
This technique is unique to Italian cheese-making and is used to create a variety of cheeses, including mozzarella and burrata.
Key Parameters
Temperature
70°C
20°C - 90°C
Time
1 minute
30 seconds - 2 minutes
Equipment
Double boilerCheeseclothThermometerBlenderGlass bowl
Steps
- 1.
Burrata (Puglia, Italy): Forms the outer shell that contains stracciatella cream
- 2.
Pizza Margherita (Naples, Italy): Creates the characteristic stringy melt