I wish I could get your curds in Australia!!! They look amazing!! It would be awesome if u were able to upload more regularly-maybe cheese recipes featuring ur cheeses-and your Italian travels with the groups you take!! I couldn’t think of better channel content-Italian food, wine, travel and CHEESE recipes!! A match made in heaven!!!
if I tried to make the stracciatella with mozzarella i made with rennet would it still thicken the cream? or no, because it's not cultured? If anyone knows please let me know, thank you!
Make sure you are using a cultured mozzarella to make the strings. Once you introduce the cultured strings into the heavy cream, it will start to cross culture with the lactose in the cream and the strings will tenderize. You should use room temp or cold cream.
That It is just a bad recipe all together. Look for us the italians when teaching Italian dishes to learn it right. She missed a lot of important points / steps. Her final product taste just wrong for sure, I promise you! Maybe good in North Dakota! Lol
@@chefbigpig We did all of our training in Italian caseificios, and have not changed a thing about it since returning to the states. It's delicious there and here (and yes, probably in North Dakota, too!). lol.
Awesome !! I made mozzarella for the first time last week and it was good for my first time but I realized after that I worked the mass of curd to much so it had a rubbery texture to it after wards. Going to take what I’ve learned and try my luck and buratta. Some recipes call for ricotta ?
Yes, it does take some practice, but awesome that you are trying it!! Traditional burrata is filled with stracciatella (strings of mozzarella and heavy cream). Some places could use ricotta or marscapone as a filling, either for a different texture or a longer shelf life, but this would not be traditional.
Hello! It 'can' be refrigerated, but real burrata (and mozzarella for that matter) is meant to be enjoyed the day it's made. Our cheeses are naturally fermented, so the stracciatella and cream would change in texture over time, becoming a thicker consistency.
@@CaputoBrothersCreamery I tried making this and ran into a problem. I warmed the gallon of milk then took it off the heat. Then I put in the citric acid. As expected, it curdled out of the milk. Then I stirred in the rennet and let it sit for 20 minutes. Nothing happened. I stirred in more rennet and let it sit for 30-40 minutes. The curdles still were not coming together to form a mass to cut. I eventually used a half bottle of rennet and more time without results. What could I have done wrong?
Burrata is often made that way outside of Italy, but the traditional method of making Burrata in Italy uses strings of mozzarella soaked in heavy cream.
Heat and stretch pouches? That’s the most ridiculous thing I’ve heard of since “easy-cook rice”. I think most people know how to heat milk and stir in some basic coagulants, and for those who don’t, it’s so easy and quick a child could do it. Don’t waste your money on this expensive scam. All it takes is milk, citric acid, rennet and salt, which are cheap and easy to come by. Loads of UA-cam videos show you how to do it from scratch, without the chemical additives and preservatives. These people just want your money because they think you are too stupid to heat milk yourself.
Best video on UA-cam. Thanks for sharing.
Nicely done, informative and succinct.
Really good video and great explanations! I’m delighted to found you, I really hope you are going to come with more cheese recipes! ❤️
Thank you so much! We're so glad you enjoyed it!
Just found your video, great one for a beginner like me! 🎉
I wish I could get your curds in Australia!!! They look amazing!! It would be awesome if u were able to upload more regularly-maybe cheese recipes featuring ur cheeses-and your Italian travels with the groups you take!! I couldn’t think of better channel content-Italian food, wine, travel and CHEESE recipes!! A match made in heaven!!!
Thanks! We are finally starting to work on content with professional videos. Stay tuned and thanks for your support!
You’re a great teacher
Thanks alot
Great tutorial.
Thanks so much!
came here to figure out how to say 'Stracciatella' and ended up watching the whole thing haha. great teacher!
Complimenti.
Congrats! Amazing!
Nice work 👌
1:40 - Don't want any curds to get a whey.
Get it? Huh? Huh? *pokes* Huh?
No whey, man.
How to make cream from fresh milk? Hallo i'm new in making cheese from Indonesia.
Thank you so much for a very informative upload. It is inspiring!
Thanks , will try it
I thought you slowly increase the temp of the water when stretching? Warm to hot to boiling ? Does this not matter ?
Very good video
Thanks so much Mark! We're glad you enjoyed it!
if I tried to make the stracciatella with mozzarella i made with rennet would it still thicken the cream? or no, because it's not cultured? If anyone knows please let me know, thank you!
Thanks
My straciatella always comes out firm and not creamy. You said The heavy cream should be room temperature or should it be hotter?
Sal Gambino not supposed to use heavy cream
Make sure you are using a cultured mozzarella to make the strings. Once you introduce the cultured strings into the heavy cream, it will start to cross culture with the lactose in the cream and the strings will tenderize. You should use room temp or cold cream.
That It is just a bad recipe all together. Look for us the italians when teaching Italian dishes to learn it right.
She missed a lot of important points / steps. Her final product taste just wrong for sure, I promise you!
Maybe good in North Dakota! Lol
@@chefbigpig We did all of our training in Italian caseificios, and have not changed a thing about it since returning to the states. It's delicious there and here (and yes, probably in North Dakota, too!). lol.
where is it?
Would this work with Goats milk curds?
Awesome !! I made mozzarella for the first time last week and it was good for my first time but I realized after that I worked the mass of curd to much so it had a rubbery texture to it after wards. Going to take what I’ve learned and try my luck and buratta. Some recipes call for ricotta ?
Yes, it does take some practice, but awesome that you are trying it!! Traditional burrata is filled with stracciatella (strings of mozzarella and heavy cream). Some places could use ricotta or marscapone as a filling, either for a different texture or a longer shelf life, but this would not be traditional.
Oooo string cheese❤
can the burrata be refrigerated ? and how can I preserve it if I wanna eat it the next day or more days ?
Hello! It 'can' be refrigerated, but real burrata (and mozzarella for that matter) is meant to be enjoyed the day it's made. Our cheeses are naturally fermented, so the stracciatella and cream would change in texture over time, becoming a thicker consistency.
Is the cold water you put it in at the end a salted brine or just cold water?
just cold tab water!
@@CaputoBrothersCreamery
I tried making this and ran into a problem.
I warmed the gallon of milk then took it off the heat. Then I put in the citric acid. As expected, it curdled out of the milk. Then I stirred in the rennet and let it sit for 20 minutes. Nothing happened. I stirred in more rennet and let it sit for 30-40 minutes. The curdles still were not coming together to form a mass to cut. I eventually used a half bottle of rennet and more time without results.
What could I have done wrong?
@@osity736 gotta use that fatty farm milk - real whole milk
@@myname-pr2fi
I bought whole milk from the store. (4%) Is that any different from whole milk from the farm?
@@osity736 You need to find UNPASTEURIZED or RAW milk. I learned the hard way too.
explica o cream pra nois
Where do you get curd?
We make & sell the curd! You can order from our website - caputobrotherscreamery.com (we ship all over the US!)
4:52 String cheese.
This woman looks like the female version of Gordon Ramsay!
Mammamia, this is not Italian cheese?
I thought burrata contained ricotta and not cream and mozzarella.
EH CBunny no, cream and mozzarella (made from part of what encases the centre) is very traditional-a ricotta centre isn’t traditional.
Burrata is often made that way outside of Italy, but the traditional method of making Burrata in Italy uses strings of mozzarella soaked in heavy cream.
EH CBunny You can see the traditional way here ua-cam.com/video/V9wOwIcfX90/v-deo.html
Greetings from Italy ! :)
At least be my neighbour.
Heat and stretch pouches? That’s the most ridiculous thing I’ve heard of since “easy-cook rice”. I think most people know how to heat milk and stir in some basic coagulants, and for those who don’t, it’s so easy and quick a child could do it. Don’t waste your money on this expensive scam. All it takes is milk, citric acid, rennet and salt, which are cheap and easy to come by. Loads of UA-cam videos show you how to do it from scratch, without the chemical additives and preservatives. These people just want your money because they think you are too stupid to heat milk yourself.
Dude relax
Has to be non homogenized milk tho which doesn’t come by easy