What You Need to Know
Combines acid and heat to coagulate milk, creating a stable emulsion. Key variables: temperature, acid ratio, and coagulation time.
Unique in its use of acid to create a creamy, cheese-like sauce.
Steps
- 1.
Stracciatella (Puglia, Italy): Forms the creamy base for this burrata filling
- 2.
Ricotta fritta (Sicily, Italy): Creates the coagulated curds for frying
- 3.
Panna cotta (Piedmont, Italy): Alternative setting method using acid instead of gelatin
The Science
Primary Reaction
Acid coagulation