DIY Homemade Burrata Cheese Recipe

Burrata cheese is made of a stretchy mozzarella shell that's filled with creamy mozzarella curds.

- Ingredients - 
½ gallon milk
¾ teaspoon citric acid, dissolved in a little water
¼ rennet tablet, dissolved in a little water
1 tablespoon cream
1 teaspoon salt
1 teaspoon sugar

- Tools - 
Weston Cone Strainer
Weston Cheesecloth

Step One | Make Cheese Curds

1. Heat milk to 100ºF.

The setup: Milk, citric acid, rennet, cream, salt & sugar

2. Add the dissolved citric acid.

Small curds begin to form shortly after the acid is added.

3. Once curds begin to form, add the dissolved rennet.

4. Allow the rennet to further curdle the milk for about 15 minutes.

Larger curds begin to form and float

5. A thick layer of curds should now be floating at the top. Cut them into 1" squares.

6. Bring the temperature up to 105ºF, stirring gently for 10 minutes.

7. Use the Cone Strainer to strain the thick curds.

If you're storing the burrata for more than a few days, reserve the liquid whey. You can store the burrata pouches in an airtight container, covered with the liquid. 

Step Two | Prepare the Cheese Filling

1. Divide the curds in half.

2. Use your fingers to mush one half of the curds, then add in the cream.

3. Mix until uniform. Set aside.

Step Three | Mozzarella

1. Use the Cheesecloth to press & strain the other half of the curds.

2. Microwave them for 30 seconds. Continue to microwave in 30 second intervals until you have melted mozzarella.

3. Use your fingers to pull and stretch the mozzarella into four rounds (be careful, they'll likely be very hot and you don't want to be scolded - but if you let it cool completely, you won't be able to shape it).

Step Four | Assemble Burrata

Spoon the filling into the center of the still hot & stretchy mozzarella round, then gently seal it closed, into a pouch or ball. If you have a tough time sealing them, you can use twine. Enjoy! Seal & refrigerate what you don't use immediately. If you're storing for longer, place them into a container and cover them completely with your reserved whey or with a salt water brine (½ teaspoon salt/1 cup water).

Sample Product Label
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