The Secret of Homemade Burrata

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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!

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.


  • 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.

  • William R. Tasker
    May 17, 2023 6:05 pm

    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?

  • Lynn Emerson
    May 17, 2023 9:24 pm

    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.

  • Betsy Johnston
    May 21, 2023 11:45 pm

    I would love to see an episode on fermenting vegetables using cultures.

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