"Burrata is a deliciously creamy addition to snacks and meals, but the liquid it is packaged in also deserves attention. As tempting as it might be to dump the cloudy water down the drain once the fresh Italian cheese is plated and enjoyed, you may want to set the stuff aside. This salty, milky brine has serious potential, and cooks and bartenders have found creative ways to put it to good use."
"While you can plop burrata directly into tomato soup as a luxurious garnish, you can also use the liquid in other soup recipes to perfect texture and enhance the flavor of certain ingredients. Use the liquid as part of the water or stock you normally use when making soup. If a recipe is too thick for your liking, burrata liquid can help smooth out chunkier soups and make recipes easier to blend."
"Since burrata water can be a bit salty, you'll want to taste your creations after adding the liquid and hold back on the usual amount of salt you typically add to recipes. The briny liquid can brighten the taste of tomatoes and garden herbs and can complement soups made with olive oil. The subtle creaminess of this liquid won't overpower more delicate flavors and will add body without the thickening impact of full-fat cream."
Burrata brine is a salty, milky liquid with subtle creaminess and umami that enhances flavor and texture in many recipes. It can brighten tomatoes and garden herbs, season salad dressings, enrich creamy cocktails, and add depth to savory oatmeal. Use the liquid as part of the water or stock when making soups to smooth chunky textures and make blending easier. Reduce added salt when using the brine because it can be salty. The liquid adds body without the thickening impact of full-fat cream. Reusing burrata water is an easy way to add flavor while reducing kitchen waste.
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