This recipe guides you through making homemade mozzarella and then transforming it into burrata by filling it with a mixture of shredded mozzarella and heavy cream. It's presented as a fun, quick, and superior alternative to store-bought burrata.
Add 6 cups of whole milk (not homogenized and not ULTRA pasteurized, pasteurized is ok…I used raw milk to play it safe!) to a saucepan over medium heat. Stir to evenly warm it up for about 3-5 minutes, or until it is warm to the touch. Again, you can reference @inthekitchenwithmatt for exact temps if you have a thermometer!
Then, turn off the heat, and add 1/4 cup of distilled vinegar. It should curdle right away! Stir in the vinegar, cover, and let sit for 5 minutes.
Then, scoop out the curds and transfer to a bowl. The liquid that’s left is the whey.
With clean hands, squeeze out the whey and knead the curds together. At this time, take 1/3 of the cheese, and shred it into a bowl. Mix in 3 tbsp of heavy cream and a generous pinch of salt. Mix together and set aside.
Place the rest of the cheese back into the warm whey and let it sit for about 5 minutes. Squeeze and knead again. Repeat this step 3 times, forming it into a disc as you go (Note: For the 3rd time that I placed the mozz ball into the whey, I warmed it up on low heat for 5 minutes. This helps kind of melt the mozzarella together)
Place the mozz disc on a clean surface, scoop the mozz heavy cream mixture into the middle of the disc. Wrap the mozz around it and secure by pinching it together.
Transfer to an ice bath and let sit for 2 minutes.
You can store in the fridge, but I HIGHLY recommend eating fresh!!
