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Cheese from Italy, Lazio
Burrata di bufala is a raw buffalo-milk pasta filata pouch filled with cow cream and shreds of stretched curd. The milk is soured with the previous day's whey, set with calf rennet at 36–37 °C, and the curd ripens for a few hours before it is stretched in boiling water. The sealed pouch is firmed under cold water, brined 12 hours and eaten at once. Made in 7 steps over 37 h. The longest step, keep cold briefly, takes 24 h (ARSIAL) and runs at 6–8 °C (ARSIAL). Lactic bacteria of the natural whey starter, which sour the curd before stretching does most of the fermenting.
| Main step | 24 hSet[arsial][onaf-sheet] | Keep cold briefly |
|---|---|---|
| Temperature | 6–8 °CSet[arsial][onaf-sheet] | Keep cold briefly |
| Raw whole buffalo milk · Evening milking (chilled) and morning milking, filtered through a cloth[arsial][onaf-sheet] |
| Whey starter (siero-innesto) · Whey from the previous day's cheesemaking, soured for 24 hours[arsial][onaf-sheet] |
| Liquid calf rennet[arsial][onaf-sheet] |
| Cow cream · For the filling, with shreds of buffalo pasta filata[arsial][onaf-sheet] |
| Salt · Brine[arsial] |
| Starter: natural whey starter (previous day's whey, soured 24 h) |
Total time across the recorded steps: 37 h
What changes: The previous day's soured whey and calf rennet go into raw buffalo milk at 36–37 °C
Output: rennet curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike Apulian burrata it is made from raw buffalo milk, while the filling uses cow cream. The idea, the sources say, was to use up the small scraps left from buffalo mozzarella.
Made from raw milk; the sources rely on curd acidity and stretching to about 64–65 °C in the core to cut contaminating microbes. Keep at 6–8 °C and eat within 24 hours.
Every number is labelled with how it is known. How this atlas is made
An old product of buffalo farming in the marshy Tyrrhenian plains of Lazio, born of the farm habit of wasting nothing. Only a few dairies still make it.
