What You Need to Know
The technique involves mixing the mozzarella cheese and cream to a temperature of 20-25°C, then slowly whisking to create a stable emulsion. The process requires a pH range of 6-7 and key variables include the ratio of mozzarella cheese to cream and the whisking speed.
This technique is unique to Italian cheese-making, where it is used to create a variety of cheeses, such as stracciatella and mozzarella.
Steps
- 1.
Burrata (Apulia, Italy): Forms the creamy center of the cheese
- 2.
Stracciatella Gelato (Rome, Italy): Creates the signature chocolate strand texture
- 3.
Stracciatella Soup (Marche, Italy): Forms delicate cheese strands in broth
The Science
Primary Reaction
emulsification