Burrata Cheese
Rich in protein and calcium, homemade burrata cheese supports bone health and muscle function.

1 Piece
For 2 people
Difficulty
Difficult
Taste
Unknown
Health Benefits
High Protein: Supports muscle growth and repair.
Rich in Calcium: Promotes bone health.
Good Fats: Contains healthy fats that are essential for body function.
Low Carb: Suitable for low-carb diets.
Vitamins and Minerals: Provides essential vitamins and minerals like Vitamin D and Iron.
290 kcal
in 143g
Protein:
18g
Fats:
22g
Carbs:
6g
Cholesterol:
75mg
Sodium, Na:
200mg
Potassium, K:
100mg
Burrata, a luxurious Italian cheese, is known for its creamy interior and delicate flavor. This homemade version, though not entirely traditional, captures the essence of burrata by combining fresh mozzarella and a rich, creamy filling. Perfect for impressing guests or indulging in a gourmet treat at home.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
This recipe contain 3 sections
Mozzarella
Ingredients
2
3.78 Liters Milk, low temp pasteurized
1 cup White vinegar
Tips
For the best results, use high-quality milk. Avoid ultra-pasteurized milk.
Directions
Heat the Milk: In a large pan, add 3.78 liters (1 gallon) of milk ((raw, low-temp pasteurized, or non-homogenized milk; avoid using ultra-pasteurized milk) and heat over medium heat until it reaches 120°F (49°C).
Add Vinegar: Remove the milk from the heat and pour 240 ml (1 cup) of white vinegar while stirring. Stir for 20 seconds to mix well.
Rest: Cover the pan with a lid and let it sit for 15 minutes.
Separate Curds and Whey: Using a large spoon or spatula, remove the curd from the pot and place it into a strainer to separate the curd from the whey. Place the curd in a bowl.
Squeeze the Curd: Using your hands, squeeze out the excess whey from the curd. Transfer the whey to a jar for later use.
Heat and Stretch: Place the curd into the bowl and microwave for about 30 seconds until it reaches 155-165°F (68-74°C). Stretch and fold the curd until smooth. (Alternatively, use 155-165°F hot water and let the curd sit for 20 seconds before stretching.)
Repeat: Repeat the heating and stretching process one or two more times until the cheese is smooth and well-formed.
Stracciatella (Inside of Burrata)
Ingredients
2
0.33 cup Mozzarella curd
2 tbsp Mascarpone
6 tbsp Heavy Cream
Salt as per taste
Directions
Stretch into Strips: Take 1/3 of the mozzarella curd and stretch it into strips, then place them in cold water.
Rip into Strings: After a few minutes, rip the cheese into strings using your hands.
Mix with Cream: In a small bowl, mix 30 grams (2 tbsp) mascarpone and 75-90 ml (5-6 tbsp) heavy cream. Season with salt.
Combine: Add the cheese strings into the cream mixture and mix well. Set aside.
Notes
Use Food-Safe Gloves: The cheese and water will be hot during stretching and shaping.
Burrata Cheese
Ingredients
2
Tips
Serve fresh burrata with ripe tomatoes, a drizzle of olive oil, and fresh basil.
Directions
Shape the Cheese: Shape the remaining cheese into balls and place them into the hot whey.
Form the Burrata: Take one cheese ball, press, and shape it like a pizza crust using your hands. Add 2-3 tablespoons of the stracciatella mixture into the center.
Seal the Burrata: Gather the edges together, slightly stretch, and press firmly to seal.
Cool and Serve: Place the prepared burrata into cold water. Repeat with the remaining cheese. Let them rest for 15-20 minutes before serving.
Bon Appétit, Buen Provecho, and Afiyet Olsun! Enjoy your homemade burrata cheese!
Notes
Lactose Intolerance: Those with lactose intolerance should avoid or use lactose-free milk.
High Cholesterol: Individuals with high cholesterol should consume in moderation.
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