A couple of weeks ago I decided I needed a good food project. Something I had never made before, something that would teach me a new skill, something that would challenge me and something that would end in a delicious meal. I decided to try to make my own Burrata Cheese. Burrata is a cheese made with an outer shell of Mozzarella Cheese and filled with a mixture of torn Mozzarella curds and heavy cream. The center should look like creamy cottage cheese when you cut into it.
My friend Joe, a very talented chef and writer of The Chronicles of Oui, came over and along with the Boy we set out to make Burrata. We used the recipe “30-Minute Mozzarella” using the hot whey method, as opposed to the microwave from the wonderful, must-have cheese making book, Home Cheese Making-Recipes for 75 Homemade Cheeses by the talented Ricki Carroll, founder of the New England Cheesemaking Supply Company.
Here it is, in pictures:
Burrata Mise en Place: 1.5 teaspoons citric acid dissolved in cold water, .25 rennet tablet dissolved in a quarter cup cold water, 1 gallon good quality NOT Ultra High Pasturized Milk (heavy cream not pictured)
Bring the milk up to 55 degrees and stir in citric acid solution.
Heat milk to 90 degrees, stirring constantly. When milk reaches 90 degrees stir in rennet and lit pot sit for 5 minutes.
Curds will have separated from the whey, cut into a cubes.
Place Pot back on heat and warm curds up to 105 degrees.
Stir curds for 2 minutes
Scoop Curds off of whey. Separate 25% of curds for filling.
Heat whey to 175 degrees, Add .25 cup of salt to the whey. Shape the curds into golf ball size balls, dip into the hot whey and knead the curds for several seconds until the curd is smooth and elastic.
Take the reserved curds and roll them between your fingers until the curds resemble rice.
Mix half a cup of heavy cream with the mozzarella “rice”.
Back to Mozzarella, flatten curds as thin as possible.
Fill flattened mozzarella with as much filling as you can. Pinch into a ball.
Dip Burrata Ball into iced water to seal, and store in cooled whey. Burrata is best immediately but will keep 24 hours.
The Boy and I at work.
I seared some asparagus, tossed with a warm lemon-anchovy vinaigrette and let the balls of burrata melt a little. Totes Delishy!!
Also an extra big Happy Birthday to my beautiful sister who turns 30 today and is a huge supporter of Totes! I love you, I miss you and I couldn’t ask for a better big sis! Have a rad birthday!