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WTF – Homemade Burrata: Simple DIY Cheese with a Modern Twist
Making cheese is a surprisingly simple process. We are using rennet to create a delicious burrata stuffed with fresh basil and our Christine le Tennier Balsamic Flavor Pearls. Each bite is packed with flavor in this modern update to a classic. Follow Janie and Hannah to see how it’s done on this week’s episode of WTF!
Product Links:
Recipe Links:
References and Other Links you Might Like!
- WTF – Flavor Pearls
- WTF – Homemade Mozzarella
- WTF – Homemade Low Moisture Mozzarella
- WTF – Culinary Acids
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
6 Comments.
I enjoyed the video making a Burrata with basil and balsamic pearls. It would have been fun to have added tomatoes to complete a salad. For fall making cheesecake’s is my suggestion.
Well done. I enjoyed it.
Here is a new topic: We all know about sous vide but we don’t know how to finish it. I sous vide a steak at 118F. Then I grill both sides for 75 seconds. The grill marks look great but the temperature gets up to 135F or even higher. I tried searing it on iron pan but it got even hotter. How do yo do it?
How do you dry whey? When I could buy it from Tillamook Creamery in Oregon, I would substitute it for white sugar in my cookies. Unfortunately, Tillamook discontinued selling dried whey. I would be interested in learning to dry the leftover whey. Great video–this was my first from you. I’m subscribing!
We haven’t tried this but you could try dehydrating it and grinding the remainder into a powder. For commercial processing they have technologies such as spray dryers that are not available to individuals.
I would love to see an episode on fermenting vegetables using cultures.
Noted! We used to have a great fermentation lid.