Method:

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​

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​.

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​.

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.