Enjoy A Milky, Buttery, and Rich Flavor
Burrata is perfection in a pouch, a shell of mozzarella oozing with creamy, salty curds. Makes a fancy appetizer served with a toasted baguette, tomatoes, basil, and balsamic vinegar, or switch it up and serve with prosciutto and cantaloupe.
Cheese is a staple to just about any household, and can easily be incorporated into any meal. The creaminess, flavor, and richness of cheese are some of the most satisfying parts of a meal. Discovered in ancient times by accident, farmers left milk sitting in the sun for hours, when they rediscovered it and drained the liquid- they realized the leftover curds had a surprisingly good taste.
How To Make Cheese
The Cheesemaking process uses heat, acid, and enzymes to break apart the different components in milk and manipulate them into the cheesy deliciousness that we know and love. Every cheese you’ve ever met starts with the same basic ingredients: Milk + Acid + Heat + Enzymes + Salt. Some cheeses stop right there, which we call Fresh Cheese, like the mozzarella included in this recipe. Jumping into more complex flavors and textures, like soft, aged cheese and hard cheese, requires manipulation of temperature, moisture content & fermentation.
The First Step of all cheesemaking is breaking the milk into curds and whey. This “breaking” is a chemical process. While milk proteins typically repel one another, when the pH is lowered, an enzyme is added, or the temperature raised, the proteins begin to suddenly attract one other and clump together in what we see as curdles. The liquid that the proteins leave behind is whey. To learn more about these cheese basics, check out our Easin’ Into Cheesin’ Booklet. Now, let’s start our thirty-minute timer and get to making some fresh mozzarella cheese!
- 1 Gallon Whole Milk (Not Ultra-Pasteurized)– Fresh Whole Milk Will Generate The Best Results
- ½ Cup Heavy Cream- Gives the Cheese A Buttery Flavor
- ¼ Tablet Rennet, Dissolved In ¼ Cup Water- This Is Responsible For Curding Milk.
- 1 ½ Teaspoon Citric Acid, Dissolved In ½ Cup Water- Without Citric Acid, The Cheese Will Turn Out Lumpy And Hard To Stretch.
- 1 Teaspoon Cheese Salt-Acts As A Natural Preservative.
You can find all of the ingredients and resources you need in our Fresh Cheese Making Kit!