Burrata Recipe

Burrata is a delicious, creamy Italian cheese that has gained popularity worldwide for its rich, velvety texture and delicate flavor. Made from mozzarella and cream, burrata is typically served fresh, with a soft outer shell and a gooey, rich interior.

Its luxurious texture and slightly sweet taste make it the perfect addition to salads, pastas, or even just a simple appetizer. While burrata might seem like something you’d only find in high-end restaurants, making it at home is easier than you might think.

In this burrata recipe, we will guide you step-by-step on how to prepare this delectable cheese from scratch. Whether you’re a seasoned chef or a home cook looking for a new challenge, this recipe will help you make burrata that’s just as good as the one you’d find in an Italian trattoria.

Let’s dive in and create the creamiest burrata you’ve ever tasted!

🍴 Recipe Preparation Equipment

Before we begin making your homemade burrata, gather the necessary equipment. Having everything on hand will make the process smoother and more enjoyable.

Essential Equipment:

• Large mixing bowl
• Cheesecloth
• Cheese mold (optional)
• Small saucepan
• Thermometer
• Slotted spoon
• Knife
• Clean kitchen towels
• Large pot (for heating water)

🧀 What Do You Need to Prepare Burrata?

To make your own burrata at home, you’ll need some key ingredients. Don’t worry; many of these items are likely available at your local grocery store, and if not, specialty stores or online retailers will have you covered.

Ingredients:

• 1 gallon (4 liters) whole milk (preferably raw milk, if available)
• 1/4 tablet rennet (or 1/4 teaspoon liquid rennet)
• 1/4 cup white vinegar or lemon juice
• 1 teaspoon kosher salt
• 1 cup heavy cream (for the filling)
• Ice water (for cooling)
• Cheesecloth (for straining)

🍽️ How to Make Easy Burrata Step-by-Step?

Now that you have all your ingredients and equipment ready, let’s get started on making this delightful homemade burrata!

Step 1: Warm the Milk

In a large pot, heat your whole milk over low heat until it reaches around 85°F (29°C). Stir occasionally to prevent it from scalding. Use your thermometer to ensure you don’t heat it too much.

Step 2: Add Vinegar or Lemon Juice

Once the milk reaches the desired temperature, stir in the vinegar or lemon juice. This will begin the process of curdling the milk. Let it sit undisturbed for about 10 minutes. The milk should begin to separate into curds and whey.

Step 3: Add the Rennet

Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir gently into the curdled milk. Allow it to sit for another 30 minutes at room temperature to allow the curds to fully form.

Step 4: Cut the Curds

Once the curds have set, use a knife to cut them into small cubes, about 1-inch in size. This will help release more whey from the curds. Let the curds sit for about 5 minutes after cutting to allow the whey to separate further.

Step 5: Heat the Curds

Slowly heat the curds over low heat to around 105°F (40°C). Stir gently during the heating process. As the curds firm up, they will become more elastic, a sign that they are ready for the next step.

Step 6: Drain and Rinse the Curds

Using a slotted spoon, transfer the curds into a bowl lined with cheesecloth. Gently squeeze out any excess whey. Let them drain for about 5 minutes. Afterward, rinse the curds with cool water to remove any lingering acidity.

Step 7: Prepare the Cream Filling

In a separate bowl, mix the heavy cream with a pinch of salt. This will be the creamy filling inside the burrata. Stir well to combine.

Step 8: Form the Burrata

Take a small handful of curds and flatten them into a thin disc. Place a spoonful of the cream mixture in the center and then carefully fold the edges of the curd around the cream, sealing it inside. Use the cheesecloth to help shape the burrata into a ball.

Step 9: Chill the Burrata

Once the burrata is formed, place it in a bowl of ice water to cool and firm up for about 20-30 minutes.

🍴 Variations of Burrata Recipe

Burrata is incredibly versatile, and there are several ways you can experiment with its flavor and texture.

1. Flavored Burrata: Add herbs like basil, rosemary, or thyme to the cream filling for a unique twist.
2. Burrata with Truffle Oil: For a more luxurious version, drizzle truffle oil over the burrata before serving.
3. Smoked Burrata: You can try smoking the curds before filling them to give your burrata a smokey, rich flavor.
4. Burrata with Roasted Peppers: Stuff the burrata with roasted bell peppers for an added flavor dimension.

📝 Cooking Note

While making burrata may seem a bit involved, the end result is absolutely worth the effort. The key to perfecting your burrata lies in controlling the temperature and handling the curds gently. Be patient, as this is a delicate process.

If the curds break or the cheese is too firm, don’t worry you’re still creating a delicious dish, and with practice, your burrata will improve each time you make it.

🍽️ Serving Suggestions

Burrata is best served fresh, right after it has cooled in the ice water. It’s delicious when paired with a variety of dishes.

• Burrata and Tomatoes: Slice the burrata and serve with fresh heirloom tomatoes, basil leaves, and a drizzle of olive oil. A sprinkle of sea salt and cracked black pepper will elevate the flavors.
• Burrata Salad: Toss it in a salad with mixed greens, arugula, and a balsamic glaze for a refreshing appetizer.
• Burrata with Prosciutto: Serve the burrata alongside prosciutto, arugula, and a light dressing for a simple yet elegant starter.

💡 Helpful Tips

• Use Fresh Milk: For the best texture, use fresh, high-quality whole milk. Raw milk is ideal if available.
• Check Your Rennet: Rennet can vary in strength, so check the instructions on the packaging to ensure you’re using the right amount.
• Shape the Burrata Gently: Be careful not to press too hard when shaping the burrata to preserve its creamy interior.
• Serve Quickly: Burrata is best when it’s fresh and at room temperature. Serve it immediately after chilling for optimal taste and texture.

💭 Tips for the Best Burrata Recipe

1. Temperature Control: Keeping the temperature steady during the process is key to making the perfect curds and burrata.
2. Use Non-Chlorinated Water: If you’re using liquid rennet, make sure to use non-chlorinated water, as chlorine can interfere with the curdling process.
3. Practice Makes Perfect: Don’t be discouraged if your first attempt isn’t perfect. Burrata-making takes practice, so keep refining your technique!

⏰ Timing Overview

• Prep Time: 1 hour
• Cooking Time: 45 minutes
• Total Time: 1 hour 45 minutes

🍽️ Nutritional Information

• Calories: 280 kcal per serving (about 100g)
• Protein: 20g
• Sodium: 250mg

❓ FAQs

Can I use pasteurized milk to make burrata?

Yes, but raw milk provides the best texture and flavor. If you’re using pasteurized milk, ensure it’s not ultra-pasteurized for the best results.

How long does homemade burrata last?

Homemade burrata is best enjoyed fresh, but it can be stored in the refrigerator for up to 2-3 days.

Can I make burrata without rennet?

Yes, but using rennet gives a better texture and helps the curds set properly. Without it, you may need to experiment with other coagulating agents like lemon juice or vinegar.

🏁 Conclusion

Making burrata at home is an incredibly rewarding process. With just a few simple ingredients and some patience, you can enjoy the rich, creamy goodness of homemade burrata that rivals any restaurant’s offering.

Whether you’re pairing it with tomatoes, tossing it into a salad, or enjoying it on its own, homemade burrata adds an indulgent touch to any meal.

So, roll up your sleeves and get ready to create your own batch of this delicious cheese you’ll be amazed at how simple it can be!