HOW TO MAKE FRESH BURRATA FROM SCRATCH | At Home

burrata cheese

🥗Healthier: mozzarella

💰Cheaper: ricotta cheese

Ricotta provides a similar creamy texture at a lower cost.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

heirloom tomatoes

🥗Healthier: cherry tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are more affordable and still flavorful.

Start by pasteurizing 1 liter of cold non-homogenized milk.

Add 2 oz of vinegar slowly while agitating the milk to prevent curdling.

Heat the milk to a temperature of 98°F to 99°F.

Add the vegetable rennet to the milk and let it sit for 14 to 15 minutes for the curd to settle.

Cut the curd into squares and gently mix to separate the curds from the whey.

Drain the whey and keep the curds for making burrata and mozzarella.

Prepare a bowl of cold water and add a little salt.

Break the curd into pieces and add them to the cold water.

Mix the curd with mascarpone to create the filling for the burrata, ensuring it is runny enough by adding milk or cream if necessary.

Pull the curd to create the stracciatella filling for the burrata.

Shape the pulled curd into a balloon-like form to create the burrata.

Equipment Needed

Spice Level:

Dietary

Allergens