Love the creamy taste of fresh burrata cheese but hate the costly price tag that comes with it? Then follow along as Brandon Boudet, executive chef and co-owner of Dominick's Restaurant, demonstrates how to make the Italian cheese yourself. It's simpler than you think!
You can find liquid rennet online or at a specialty food store.
- 1 gallon raw milk
- 1 1/2 teaspoons citric acid
- 8-10 drops liquid vegetable rennet
- 3-4 tablespoons raw cream
- 1 teaspoon kosher salt (iodine-free)
- Toasted, garlic-rubbed ciabatta, for serving (optional)
- Roasted red peppers, for serving (optional)
- Fresh basil, for serving (optional)
- Extra-virgin olive oil, for drizzling (optional)
- In a large stainless steel pot, heat raw milk. Dissolve citric acid in 1/4 cup cool water; add citric acid and water solution to raw milk, stirring lightly until the milk reaches 100ºF, and the curds start to separate from the whey. Remove from heat; add 8-10 drops vegetable rennet.
- Stir in rennet slowly, then wait 15 minutes until mixture has coagulated and curds have completely separated from whey, like a large piece of silken tofu.
- Cut coagulated mixture into 1-inch squares with a knife. Return to heat, stirring slowly, until temperature rises to 105ºF, allowing whey begins to be released from the curds. Remove from heat, continuing to stir slowly, for about 10 minutes, until more solid masses have formed.
- Pour mixture through a large colander, allowing whey to drain off. Transfer 1/4 of curds to a small bowl, and, using your hands, break apart curds until they are the size of cottage cheese. Add 3-4 tablespoons of raw cream to the mixture; set aside.
- Place the remaining 3/4 of curds into a large bowl of hot water (as hot as your hands can handle!) seasoned with kosher, iodine-free salt. Clump curds together, forming three distinct balls of mozzarella.
- Add a little more hot water; allow the balls to melt and soften so they can be stretched, about 10 minutes. Knead and stretch each ball about 10-15 minutes, as you would when making a thin pizza, pulling until you achieve a circle that is 7-8 inches across.
- Spoon reserved curd-and-cream mixture evenly across all three stretched cheese circles. Fold each circle as you would a burrito, ensuring the curd-and-cream mixture if completely covered by mozzarella. Return the burrata to the hot water to seal it completely.
- Serve alongside toasted, garlic-rubbed ciabatta slices, roasted red peppers, fresh basil, and a drizzle of extra-virgin olive oil, if desired.
- Makes 3 large burrata balls.