HOMEMADE BURRATA—3 ingredients & tastes better when you make it yourself 🙂↕️🥛 I always get a ton of questions regarding what kind of milk to use—it needs to be either raw, or at least not ULTRA pasteurized. If you’re opting for a milk that’s low temp pasteurized, make sure it’s non-homogenized as well. I love @kalonasupernatural_milk_dairy 🤍🐄 Recipe - In a large dutch oven, warm up 6 cups of milk over low-medium heat. Stir and warm up for about 5-10 minutes, or until it is warm to the touch (should feel like bath water!) - Then, turn off the heat, and add 1/4 cup of distilled vinegar. It should curdle right away! Stir in that vinegar, cover, and let sit for 5-10 minutes. - Then, scoop out the curds and transfer to a bowl. The liquid that’s left in the dutch oven is the whey—you can research ways to use this but I’ve heard people say they use it to water plants, in smoothies, skincare and more! - With clean hands, squeeze out the liquid from the cheese curds. - Take one third of the cheese and shred it up into a bowl. Mix in 3 tbsp of heavy cream and a generous pinch of salt to make stracciatella (the inside of burrata) - Flatten the rest of the cheese on a clean surface. Scoop the stracciatella onto the middle and secure the mozz around it. - Enjoy fresh!!
