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How to Make Burrata

Instructions For Use With:

WHAT YOU NEED


Included Equipment

  • Cheese Basket Mold

  • Butter Muslin Cheese Cloth

  • Cheese Thermometer

Included Ingredients

  • 1 Teaspoon Citric Acid

  • 1/2 - 1 Teaspoon Cheese Salt

Additional Equipment

  • Stock Pot

  • Rubber Spatula

  • Slotted Spoon

  • Knife

Additional Ingredients

  • 1 Cup (237 mL) Non-Chlorinated Water (Bottled or tap water left out overnight)
  • 1/2 Gallon (2 L) Whole Milk

  • 1/4 Cup (59 mL) Heavy Cream (Optional)

  • 1 Cup (237 mL) Fresh Ricotta or Mascarpone

Additional Recipes


Let's Get Started
Step-by-Step Instructions


1.

Follow the instructions to make a batch of fresh ricotta or mascarpone, and set aside.

2.

Follow the mozzarella instructions up to and including step 14 (folding and kneading).

3.

Divide the mozzarella into four equal pieces. Place in a bowl.

4.

Meanwhile, heat 1 quart (1 L) water to 180° F (82° C).

5.

Gently pour hot water over mozzarella until covered. Let sit for 5 minutes.

6.

Meanwhile, prepare an ice bath.

7.

Pull each piece out of the water bath one by one and stretch into 4" (10 cm) circles.

8.

Place 2 spoons of ricotta or mascarpone in the center of the first circle.

9.

Gather the sides of the circle to pinch at the top, locking in the filling.

10.

Place the filled ball in ice bath for 2 minutes until sides firm.

11.

Repeat for each circle, filling, pinching, and chilling.

12.

Enjoy right away or store in the fridge for a couple days by placing in a container and covering with whey or water.


Eat. Share with the world, and try something new.

Everything Bagel and Cream Cheese Making Kit box on concrete