What You Need to Know
This technique involves heating milk and adding bacterial culture to create a stable emulsion. The key is to control the ratio of milk to bacterial culture and the heating temperature. The emulsion is stabilized by the formation of a complex network of casein molecules and milk fat.
This emulsion is unique in that it uses milk and bacterial culture, which gives it a tangy and creamy texture.
Key Parameters
Temperature
40°C
4°C - 45°C
Time
8 hours
4 hours - 12 hours
Equipment
IncubatorThermometerCheeseclothGlass jarsStirring spoon
Steps
- 1.
Burrata filling (Southern Italy): Provides the creamy base for fresh cheese
- 2.
Tzatziki sauce (Greece): Forms the emulsion base with cucumber
- 3.
Ayran drink (Turkey): Creates the characteristic frothy texture
The Science
Primary Reaction
emulsification