burrata cheese recipe
The Best burrata cheese recipe
This recipe is one of those rare things that’s both effortless and impressive. It takes about five minutes to put together, but it looks like you spent way more time on it. We usually serve it with crusty bread, fresh basil, and a drizzle of good olive oil, but it’s just as good on its own. The best part? Burrata is packed with protein and calcium, so it’s not just delicious—it’s actually good for you. It’s the kind of dish that works for a casual weeknight dinner or a last-minute gathering with friends. Either way, it never disappoints.
Homemade Burrata Cheese
A creamy, luxurious Italian cheese with a delicate mozzarella shell and a rich stracciatella and cream filling. This homemade version is surprisingly simple to make with just a few ingredients.
🥘Ingredients
- 1 gallon whole milk (not ultra-pasteurized)
- 1.5 tsp citric acid (dissolved in ¼ cup cool water)
- ¼ tsp liquid rennet (dissolved in ¼ cup cool water)
- 1 tsp salt
- 1 cup heavy cream (cold)
- 1 cup stracciatella cheese (or finely torn fresh mozzarella)
- Pinch of salt
- Extra virgin olive oil
- Fresh basil leaves
- Flaky sea salt
- Crusty bread or crackers
👨🍳Directions
-
1
Prepare the milk: In a large pot, combine the milk and dissolved citric acid. Heat over medium-low heat, stirring gently, until the milk reaches 90°F (32°C). -
2
Add rennet: Remove the pot from heat and stir in the dissolved rennet. Let the mixture sit undisturbed for 5–10 minutes until a clean break forms (the curd should pull away from the sides when cut with a knife). -
3
Cut the curds: Use a long knife to cut the curds into ½-inch cubes. Return the pot to low heat and warm the curds to 105°F (40°C), stirring gently to prevent sticking. -
4
Drain the curds: Line a colander with cheesecloth and gently transfer the curds to drain. Reserve 1 cup of the whey for later use. -
5
Stretch the mozzarella: Heat the reserved whey to 175°F (80°C). Wearing gloves, dip the curds into the hot whey for 30–60 seconds until pliable. Stretch and fold the curds repeatedly until smooth and elastic. Divide into 4 equal portions. -
6
Shape the shells: Flatten each portion into a thin round (about 5 inches wide). Place a small bowl or ramekin in the center of each round and gently press the edges up around it to form a pouch. Pinch the top edges together to seal, leaving a small opening. -
7
Prepare the filling: In a bowl, mix the cold heavy cream, stracciatella (or torn mozzarella), and a pinch of salt until well combined. -
8
Fill the burrata: Using a spoon or piping bag, fill each mozzarella pouch with the cream mixture. Twist the top to seal completely, then tie with kitchen twine to secure. -
9
Chill: Place the burrata in a bowl of cold whey or lightly salted ice water for 15 minutes to set. Transfer to the refrigerator and chill for at least 4 hours (or overnight) before serving. -
10
Serve: Remove the twine, place the burrata on a plate, and drizzle with olive oil. Garnish with basil, flaky salt, and serve with bread or crackers.
🔧Equipment
- Large stainless steel pot
- Thermometer (instant-read or dairy)
- Slotted spoon or skimmer
- Cheesecloth or fine mesh strainer
- Mixing bowls (heatproof)
- Rubber gloves (for handling hot cheese)
- Kitchen twine or string
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Burrata Cheese Works
❓ Frequently Asked Questions About Burrata Cheese
1. What is burrata cheese, and how is it different from mozzarella?
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains a soft, creamy mixture of stracciatella (shredded mozzarella) and fresh cream. Unlike regular mozzarella, which is firm and stretchy, burrata has a rich, buttery texture and a luxurious, melt-in-your-mouth center.
2. Can I make burrata cheese at home without special equipment?
Yes! While traditional burrata requires some skill, you can make a simplified version at home with basic tools like a pot, thermometer, and cheesecloth. The key is using high-quality whole milk, rennet, and citric acid to create the curds. However, shaping the burrata pouch by hand can be tricky—practice makes perfect!
3. How long does homemade burrata cheese last, and how should I store it?
Homemade burrata is best enjoyed fresh and typically lasts 2–3 days when stored in its whey or lightly salted water in the refrigerator. For longer storage, you can submerge it in a brine solution (1–2% salt) to extend its shelf life to about 5 days. Avoid freezing, as it can alter the texture.
4. What are the best ways to serve burrata cheese?
Burrata is incredibly versatile! Serve it simply with crusty bread, drizzled with olive oil, and a sprinkle of flaky salt. It also pairs beautifully with ripe tomatoes, fresh basil, prosciutto, roasted vegetables, or honey and nuts for a sweet-savory contrast. For a gourmet touch, try it on pizza, in salads, or with balsamic glaze.
5. Why did my homemade burrata turn out too firm or too runny?
If your burrata is too firm, the curds may have been overworked or cooled too quickly. If it’s too runny, the cream mixture inside might be too thin, or the outer shell wasn’t sealed tightly. Ensure the curds are at the right temperature (around 90–95°F/32–35°C) when shaping, and use enough cream to achieve that signature creamy center. Adjusting the fat content of the milk can also help.