Homemade burrata is simple to make. Stuffed with fresh basil, and our Christine Le Tennier balsamic flavor pearls, each burrata is bursting with a flavorful surprise in this updated classic.Â
Difficulty
Difficult
Ingredients
- 1016 g (1 liter) Raw MilkÂ
- 85 g (5 tbsp, 2 tsp) White Distilled VinegarÂ
- ¼ tab of Rennet
- Salt to TasteÂ
- 25 g (1 tbsp, 1 tsp) Balsamic Flavor Pearls
- ~24 Basil LeavesÂ
Equipment
- Medium PanÂ
- Rubber SpatulaÂ
- Knife
- Cheese Cloth
Timing
Active Time: 45 Minutes
Total Time: 1 Hour
Yield
2-3 Burrata Balls
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Coagulate Raw Milk
In a high sided pan add raw milk and heat to 98°F. While heating, drizzle and stir in white vinegar.
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Separately, crush up ¼ of the rennet tab with the back of a spoon until it is a fine powder.
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When the milk has reached 98°F, turn the heat off and stir in rennet.
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Let the milk sit for 15 minutes while it is coagulating.
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After 15 minutes, the whey will be separated from the curds.
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Slice and Strain Curds
Using a knife cut up, down, and diagonally to break apart the curd. Gently stir and let sit for a minute.
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Using a cheesecloth strain the whey and keep the curds.
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Heat and Fold Curds to Create Cheese
In a large pot, heat water to 180-200°F.
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In two separate bowls, add hot water to one and ice water in the other.
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Place the curd into the hot water and generously salt.
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Begin pulling and folding the curd, this will soften it.
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Dip hands into cold water, to cool down before placing into hot water again.
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If the water in the hot water bowl cools down, add more hot water.
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Create Stuffed Burrata
When the curd is stretchy begin making a disc. The disc should be about 4 inches in diameter and 1 cm in thickness.
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Lay down three basil leaves on the inside and 25 g of balsamic vinegar pearls.
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Using your thumb and pointer finger lift the edges and pinch them together, creating a closed off ball.
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Serve right away.
5 Comments.
Interesting recipe! I would like to try it however I can’t get raw milk. Will regular milk work?
So easy, I thought burrata was made with cream!
Will regular homogenized milk work as well?
The traditional inside is a mixture of cheese and cream. Homogenized milk would not work.
Hello This is about your post on egg powder https://blog.modernistpantry.com/advice/how-to-use-egg-powder/ but I could not add conment there. Please, clarify the measurements for egg white powder and water. Post reads ”
3.5g egg white powder to 26.5g water1 ½ tsp egg white powder to 2 ½ Tbsp water” But 2 ½ Tbsp water is 45 grams of water, very far from 26.5!
When in doubt, go by weight. We offer volume conversion as a convenience but it is not as consistent as weight.