The Reason for Stretching the Cheese
Yeah… we know the liquid is hot, but what’s the point of kneading and stretching that cheese curd?
There is a lot of chemistry taking place as we cook food. Proteins unravel, chemical reactions take place… the list goes on and on.
Basically, when we heat and stretch the cheese curds we elongate a chain of casein proteins. This process gives the cheese its stringiness and chewiness which is exactly what we look for when making fresh mozzarella.
Want to make your own buratta?
Simply shred some of the stretched mozzarella, mix with heavy cream and that’s the buratta filling. This is called “stracciatella” in Italian. Make a separate pouch with more curd, add the filling, and pinch it off to form a ball…this is buratta.
Now you have the necessary cooking skills…you might be asking yourself what to drink with this dish?
We usually like to pair this salad with a high acidity, no oak Sauvignon Blanc. This is due to the fact that there is a chemical in the artichokes called cynarin which has a tendency to make wines overly sweet and unpalatable.
If you are looking to learn more about wine varietals and selecting certain grapes… we recommend winefolly.com for advice. Their knowledge, search tools, and approach to wine is a favorite here at EFB.
Creating the best summer salad is all about organizing your time and multitasking.
Don’t have the time to make fresh mozzarella?
Then substitute with a good buffalo mozzarella or buratta. There are no rules here at EFB…just make sure you substitute with a good quality cheese and have fun.
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Don’t forget to stop by next week as we will be giving tips and tricks on how to make the best Ice creams, sorbet, and frozen yogurt.
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