This burrata is not like the siphon class. it has an amazing texture. Almost like a string cheese but creamy.
I can do mozzarella no problem., Quick way with addition of acid and traditional way with mesophilic culture.
I create a pouch and fill it with curds + cream.(I tried to pull the curds to get that texture) Never succeeded.
plus the pouch of these guys' burrata is soo thin. it is amazing.
what is the trick ?
