This creamy burrata cheese is a treat that’s super easy to make! With just a few simple ingredients, you’ll be enjoying this rich, velvety cheese at home.
Key Ingredients & Substitutions
Whole Milk: Using whole milk gives the best flavor and creaminess for burrata. If you’re looking for a lighter option, you can try 2% milk, but it’ll be less rich. Avoid ultra-pasteurized milk, as it doesn’t curdle well.
Rennet: This ingredient is essential for curdling the milk. If you can’t find liquid rennet, a vegetarian option is to use lemon juice or vinegar, but the texture may differ slightly. I personally like to use liquid rennet for a more traditional taste.
Lemon Juice or Vinegar: Both serve the same purpose in this recipe. Fresh lemon juice will add a subtle flavor compared to vinegar, which can be a bit stronger. If you have a citrus allergy, avoid these and use only rennet for curdling.
Heavy Cream: For the creamy filling, heavy cream is a must for that rich taste. If you’re looking to reduce calories, consider using half-and-half, though it won’t be as luscious.
How Do I Stretch the Cheese Properly?
Stretching the cheese can seem tricky, but here’s a step-by-step that makes it easy! The goal is to warm the curds until they’re pliable.
- After draining the curds, return them to a bowl and microwave for 30 seconds.
- Check the curds; they should be warm to touch and a bit melted. If not, microwave for another 10-15 seconds.
- While warm, start kneading and stretching with your hands. Be gentle but firm. If they start to cool down and harden, just reheat a little more.
- Keep stretching until smooth and elastic, resembling mozzarella.
Getting comfortable with stretching can take practice, but it’s key to creating that perfect burrata texture!
Creamy Burrata Cheese Recipe Made Simple
Ingredients You’ll Need:
- 1 quart whole milk (preferably not ultra-pasteurized)
- 1/4 teaspoon liquid rennet (or 1/4 rennet tablet, dissolved)
- 1/4 cup lemon juice or white vinegar
- 1/2 teaspoon salt
- 1 cup heavy cream (for the creamy filling)
- Cheesecloth
How Much Time Will You Need?
This recipe takes about 1 hour to prepare and 10 minutes to chill, plus a little extra time for setting. So you’ll be indulging in homemade burrata in about an hour and 10 minutes. It’s a fun process that’s totally worth the time!
Step-by-Step Instructions:
1. Heat the Milk:
Pour the milk into a large pot and slowly heat it over medium heat. You want it to reach about 90°F (32°C). Use a kitchen thermometer to be accurate.
2. Add Acid:
Once the milk is warm, stir in the lemon juice or vinegar gently. You’ll see the milk begin to curdle—this is normal! Let it sit for about 10 minutes so the curds can form.
3. Add Rennet:
Next, stir in the rennet and let the milk sit undisturbed for about 30 minutes. During this time, the curd will firm up and separate from the whey.
4. Cut the Curd:
After 30 minutes, use a knife to cut the curd into 1-inch cubes. Be gentle; this is another important step in the process!
5. Cook the Curds:
Slowly heat the curds to about 105°F (40°C) while gently stirring for about 5 minutes. This will help them to firm up a bit more.
6. Strain Curds:
Pour the curds into a cheesecloth-lined colander to drain the whey. Let it drain for about 10-15 minutes; you want it to become a bit drier.
7. Stretch the Cheese:
Place the curds back into a bowl. Heat them in the microwave for 30 seconds, or you can place them in hot water to warm. Begin to knead and stretch the curds until they are smooth and elastic.
8. Form Burrata Shells:
Take portions of the stretched curd and shape them into small pouches. This is your burrata shell!
9. Prepare Filling:
In a bowl, mix the heavy cream with some torn curd pieces. This will create your delicious creamy filling.
10. Fill Burrata:
Gently stuff each pouch with the creamy filling and pinch to close them tightly. It’s okay if they’re not perfect—just make sure they hold the filling!
11. Chill:
Place the filled burrata balls in a bowl of cold water to set for about 10 minutes. After that, transfer them to the fridge until you’re ready to serve.
12. Serve:
Once chilled, enjoy your creamy burrata cheese served with fresh tomatoes, basil, a drizzle of olive oil, and some crusty bread. You’ll love how fresh and delightful it is!
This simple method yields fresh, creamy burrata that’s perfect for any cheese lover. Enjoy your homemade masterpiece!
FAQ: Creamy Burrata Cheese Recipe
Can I Use Store-Bought Milk?
Yes, but it’s best to use whole milk that is not ultra-pasteurized. Ultra-pasteurized milk doesn’t curdle well, which can affect your burrata’s texture. Fresh, local milk is ideal for the best flavor!
What If I Can’t Find Rennet?
If you can’t find liquid rennet, you can use additional lemon juice or vinegar for curdling the milk. However, it may result in a slightly different texture. For a vegetarian option, look for vegetable-based rennet in specialty stores.
How Long Can I Store My Homemade Burrata?
Your homemade burrata can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, though, so try to eat it as soon as possible for optimal flavor and creaminess!
Can I Freeze Burrata Cheese?
While you can freeze burrata, it may change the texture and make it less creamy when thawed. If you decide to freeze it, wrap it tightly in plastic wrap and place it in an airtight container. Thaw it in the fridge overnight before using, but be aware that it won’t be quite as silky smooth.
