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.ÂSeparately, crush up ¼ of the rennet tab with the back of a spoon until it is a fine powder.ÂWhen the milk has reached 98°F, turn the heat off and stir in rennet.ÂLet the milk sit for 15 minutes while it is coagulating.ÂAfter 15 minutes, the whey will be separated from the curds.Â
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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.ÂUsing a cheesecloth strain the whey and keep the curds.Â
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Heat and Fold Curds to Create Cheese
In a large pot, heat water to 180-200°F.ÂIn two separate bowls, add hot water to one and ice water in the other.ÂPlace the curd into the hot water and generously salt.ÂBegin pulling and folding the curd, this will soften it.ÂDip hands into cold water, to cool down before placing into hot water again.ÂIf the water in the hot water bowl cools down, add more hot water.Â
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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.ÂLay down three basil leaves on the inside and 25 g of balsamic vinegar pearls.ÂUsing your thumb and pointer finger lift the edges and pinch them together, creating a closed off ball.ÂServe right away.
Summary
Recipe Name
Author Name
Basil and Balsamic Pearl Stuffed Burrata
Modernist Pantry
Published On
Preparation Time
Total Time
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.