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Burrata Cheese Recipe

Enjoy A Milky, Buttery, and Rich Flavor

burrata cheese

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.

burrata cheese

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!

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.
  • 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!

 

 

 

Burrata Cheese Recipe

5 from 2 votes

Recipe by Fermentaholics Course: Burrata Cheese, Cheese Recipe, CheeseCuisine: CheeseDifficulty: Easy

Pounds

1

Pound

Prep time

30

minutes

Cooling Time

10

minutes

This recipe will make around 1-1.25 pounds of Burrata Cheese. For a larger batch, scale this recipe by multiplying the ingredients or toggle the serving size above.

Ingredients

  • 1 Gallon Whole Milk (Not Ultra-Pasteurized)

  • 1/2 Cup Heavy Cream

  • 1/4 Tablet Rennet, Dissolved In ¼ Cup Water

  • 1 1/2 TSP Citric Acid, Dissolved In ½ Cup Water

  • 1 TSP Cheese Salt

  • SUPPLIES
  • 5 Quart Pot or Larger, Heavy Bottomed

  • Thermometer

  • Large Slotted Spoon

  • Medium Microwave Safe Bowl

  • Large Bowl For Water Bath

  • Gloves

  • Measuring Spoons

Directions

  • Add milk and citric acid solution to a pot and begin heating over medium heat.
  • Once milk has reached 90°F, add diluted rennet and stir thoroughly for 30 seconds.
  • You’ll notice a thick curd beginning to form. Continue heating, stirring gently, until it reaches 105°F. Remove from heat and let sit for 5 minutes.
  • Prepare a water bath: fill a large bowl with room temperature water. Set aside.
  • Scoop curds out into a large microwave bowl and drain off excess whey.
  • Prepare filling: remove 1 cup of the curds and place into a bowl. Mix in heavy cream plus a pinch of salt. Set aside for use later.
  • Prepare mozzarella pouches: Follow steps 6-9 on page 9 for the remainder of the curd. In step 9 (shaping), split the cheese in half to make 2 shells.
  • Working with one shell at a time (or else they will cool too quickly), shape into a ball. Use your finger to poke a hole almost all the way through the ball, creating a void. Then, carefully stretch it into a thin, balloon-like pouch.
  • Take half of the cream mixture & pour it into the pouch. Knead, twist, or tie the pouch closed. Place into water bath to let cool, preventing further stretching
  • Re-heat the second half for 30 seconds so that it is easier to shape, then repeat the same process in steps 4 and 5 above.

Notes

  • High-quality milk yields high-quality cheese! You can use cow, sheep, goat or buffalo milk to make cheese. Each type has different ratios of fat and protein and lend their own unique flavor. Purchase the least processed, most local whole milk you can find.

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