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The Secret of Homemade Burrata

May 16, 2023Cole Whitney
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Flavor PearlsRennet


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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:

  • Rennet Tablets
  • Christine Le Tennier Balsamic Flavor Pearls

Recipe Links:

  • Basil and Balsamic Pearl Stuffed Burrata

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.

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Comments (6)

Michael Mallow

May 17, 2023 5:08 pm

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!

Janie Wang

May 18, 2023 10:51 am

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.

Janie Wang

May 22, 2023 10:30 am

Noted! We used to have a great fermentation lid.

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