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burrata cheese recipe

Burrata Cheese Recipe

Enjoy A Milky, Buttery, and Rich Flavor

A Beginner's Guide on How to Make Burrata Cheese

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How to Make Burrata Cheese

Burrata is perfection in a pouch, a shell of mozzarella oozing with creamy, salty curds. It makes a fancy appetizer served with a toasted baguette, tomatoes, basil, and balsamic vinegar, or switch it up and serve it with prosciutto and cantaloupe.

Cheese is a staple to just about any household and is easily 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.

Burrata Cheese Making Kit

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, like mozzarella, which we call fresh cheese. 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 is raised, the proteins suddenly begin to attract one another and clump together in what we see as curds. The liquid that the proteins leave behind is whey. To learn more about these cheese basics, check out our Easin’ Into Cheesin’ Fresh Cheese Making Kit. Now, let’s start our thirty-minute timer and get to making some burrata cheese!

Burrata Cheese Ingredients:

  • 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.
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