Ingredients:
- 4 liters (1 gallon) whole milk
- 1.25 ml (1/4 tsp) liquid rennet
- 50 ml (1/4 cup) warm water (about 38°C / 100°F)
- 5 grams (1 tsp) non-iodized salt
- 240 ml (1 cup) heavy cream
- 1.5 grams (1/4 tsp) citric acid dissolved in 60 ml (1/4 cup) water
Instructions:
Step 1: Preparing the Mozzarella Base
Begin by pouring the whole milk into a large pot. Stir in the dissolved citric acid while heating the milk to 32°C (90°F) over medium heat. Use your thermometer to ensure accuracy. Once at temperature, remove from heat and gently stir in the diluted rennet.
Step 2: Coagulating the Cheese
Let the mixture sit undisturbed for 5-10 minutes, allowing the curds to form. You should see clear separation between the curds and whey. Gently cut the curds with a knife into 1.5 cm (1/2 inch) cubes.
Step 3: Heating the Curds
Return the pot to low heat and stir the curds slowly while gently raising the temperature to 41°C (106°F). Stir frequently to help the curds firm up, which should take around 10-15 minutes.
Step 4: Draining the Curds
Using the slotted spoon, transfer the curds into a strainer lined with cheesecloth, allowing the whey to drain. Sprinkle with salt and gently toss the curds with your hands to incorporate the seasonings evenly.
Step 5: Forming the Mozzarella Shell
Knead the curds in the cheesecloth softly, preparing a smooth and elastic Mozzarella dough. Form into a ball and set aside. Remember to keep everything at a warm temperature to maintain pliability.
Step 6: Creating the Burrata Filling
For the filling, mix the heavy cream with leftover shredded Mozzarella to form a creamy, decadent paste. This “stracciatella” will be lovingly nestled within each Burrata.
Step 7: Assembling the Burrata
Flatten each Mozzarella ball into a disc. Place a spoonful of the stracciatella mix in the center, carefully folding the edges over to encase the filling. Close it securely but gently to form a neat, round burrata.
Conclusion:
Congratulations on crafting your very own Burrata! This hands-on experience not only produces a delectable reward but also connects you to an age-old cheesemaking tradition. Serve your Burrata with fresh tomatoes, basil, and olive oil, or let it melt luxuriously over warm pasta. Every bite celebrates your artisanal achievement, leaving anyone who tastes it utterly captivated. Keep refining your technique and enjoy exploring the endlessly delicious world of artisanal cheese.
