Burrata: fresh Italian cheese Recipe

Burrata, a fresh Italian cheese known for its soft, creamy interior, originates from the Puglia region in Southern Italy. It’s a delicate cheese with an outer shell made of mozzarella and an interior that’s a luscious blend of cream and fresh curd. Based on my own personal experience, making burrata at home is quite rewarding, and let me show you how I make it.

What to Expect:

Homemade burrata will have a soft, creamy interior that spills out when cut open. The texture is rich and indulgent, and the contrast of fresh mozzarella with creamy filling makes it an unforgettable treat​

Ingredients for Burrata:

• 1 gallon raw whole milk
• 1 ½ teaspoons citric acid (diluted in 1 cup cold water)
• ¼ teaspoon liquid rennet (dissolved in ¼ cup cold water)
• 4 to 8 tablespoons ricotta (to fill the burrata)
• Salt (for flavoring)
• Ice water for the bath
• Hot water bath (not boiling)
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Equipment:

• Cooking twine (6-inch pieces)
• Dairy thermometer
• Long sharp knife
• Colander and butter muslin (for draining)
• Large non-reactive pot
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Method:

1. Make the Ricotta (if not pre-made): Begin by heating milk, citric acid, and salt to 185-190°F, allowing curds to form. Drain the curds into a colander lined with muslin and hang for 10-20 minutes to drain off excess moisture​.
2. Prepare Burrata Curds: In another pot, mix milk with diluted citric acid and slowly heat to 90°F. Stir in rennet and allow it to rest, covered, for about 5-7 minutes. The curds should then separate from the whey​.
3. Form the Burrata: After the curds have formed, cut them into small squares and cook them gently in water, bringing it up to 105°F. Once cooked, gently press curds into a ball. Stretch and form the outer mozzarella shell, carefully filling it with the ricotta and cream mixture. Tie it with cooking twine​.
4. Cool and Serve: Submerge the burrata in an ice water bath to set the cheese. Once cooled, serve immediately or store in water in a refrigerator for up to a week​.

Variations & Tips:

• Vegetarian Option: Use vegetable-based rennet if avoiding animal products.
• Flavoring: Try adding a touch of fresh herbs like basil or garlic to the ricotta filling for a flavorful twist.

Substitutions:

• If you can’t find raw milk, pasteurized whole milk works, but raw gives the best flavor.
• For a lighter filling, you could substitute some of the cream with Greek yogurt for a tangy twist.
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Nutritional Information per Serving (Approximate):

• Calories: 300–350 per 100g serving
• Fat: 25–30g
• Carbs: 1–3g
• Protein: 20g.

Prep Time: 30 minutes
Cook Time: 1 hour
Time to Stand: 20 minutes for draining
Total Time: 2 hours
Ease of Cooking: Moderate
Servings: 4–6
Calories: 300–350 per serving
Cost: Moderate (depends on milk and rennet availability)
Cuisine: Italian
Course: Cheese/Appetizer

Equipment Needed:Pot, colander, thermometer, muslin, twine.

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I hope this guide has made making burrata seem a little less daunting! Have you tried making it before? Please, be honest, and let me know in the comments below; I like to hear feedback from real people like you, so please leave your honest comment!