Burrata is an Italian cheese known for its creamy texture and rich flavor. It is made from cow’s milk and has a unique structure; the outer shell is made of solid mozzarella, while the inside contains stracciatella and cream, giving it a soft, buttery consistency.

Characteristics:

• Texture: The outer layer of burrata is smooth and firm like fresh mozzarella, while the inside is creamy and oozy, almost like a thick cream mixed with small pieces of curd.
• Flavor: Burrata has a mild, milky flavor with a subtle richness from the cream. It’s slightly sweet, with a delicate taste that pairs well with a variety of dishes.
• Appearance: It typically comes as a round ball, similar in shape to fresh mozzarella, but when cut open, the creamy interior spills out.

How It’s Made:

1. Outer Shell: Fresh mozzarella curd is stretched and shaped into a pouch.
2. Filling: The interior is filled with a mixture of stracciatella (shreds of mozzarella) and fresh cream.
3. Sealing: The pouch is sealed, forming a ball with a firm exterior and a soft, creamy interior.

Uses:

Burrata is often served fresh and is best enjoyed at room temperature. It’s commonly paired with fresh tomatoes, basil, olive oil, and balsamic vinegar. It also works well in salads, on top of pizzas, or simply with a drizzle of olive oil and crusty bread.

Here’s how you make it!

Ingredients:

• 1 gallon whole milk (preferably raw or pasteurized, not ultra-pasteurized)
• 1/2 teaspoon liquid rennet or 1/4 tablet rennet, dissolved in 1/4 cup cool, non-chlorinated water
• 1/4 teaspoon lipase powder, dissolved in 1/4 cup cool, non-chlorinated water (optional, for added flavor)
• 1 1/2 teaspoons citric acid, dissolved in 1 cup cool, non-chlorinated water
• 1 teaspoon salt
• 1 cup heavy cream

Instructions:

• Pour the milk into a large pot.
• Add the dissolved citric acid solution and gently stir.
• Slowly heat the milk to 90°F (32°C), stirring gently.
• Add the dissolved lipase solution, if using, and stir gently.
• Add the dissolved rennet solution and stir gently in an up-and-down motion for about 30 seconds.
• Cover the pot and let it sit undisturbed for 5-10 minutes, until the milk sets into a soft curd. It should have a custard-like consistency.
• Using a long knife, cut the curds into 1-inch cubes.
• Let the curds rest for 5 minutes.
• Slowly heat the curds to 105°F (40°C) while gently stirring to prevent them from clumping together.
• Once the curds reach 105°F, turn off the heat and continue stirring gently for another 5 minutes.
• Pour the curds into a colander lined with cheesecloth and let them drain for a few minutes.
• Transfer the curds to a bowl and break them up into small pieces.
• Sprinkle the salt over the curds and mix gently.
• Pour the heavy cream over the curds and mix to combine. This mixture will be the filling for your burrata.
• Heat a pot of water to 185°F (85°C).
• Take a small portion of the curd and stretch it in the hot water until smooth and elastic. This will be the outer shell of the burrata.
• Form a small pouch with the stretched curd, and fill it with a spoonful of the curd and cream mixture.
• Pinch the top of the pouch to seal it and form a ball.
• Repeat with the remaining curd and filling.

Enjoy your homemade burrata cheese fresh with your favorite salads, pastas, or as part of a cheese platter!