Homemade Burrata - Easier Than You Think! A Complete Guide to Crafting Creamy Bliss

Buongiorno food lovers! As a professional cheesemonger, burrata is one of my all-time favorite indulgences. With its pillowy exterior and oozing cream interior, just thinking about it has me dreaming of Italy. But did you know it's surprisingly simple to make this decadent treat right at home? 

In this comprehensive guide, I'll show you the step-by-step process and share all my best tips. By the end you'll be crafting plump burrata balls worthy of the finest pizzerias. Let's get started, shall we? 

 Table of Contents

1. Burrata Recipe 

2. Equipment & Ingredients 

3. Making the Mozzarella Curds

4. Shaping the Burrata 

5. Serving Suggestions

6. Storing and Enjoying

7. FAQs

8. Conclusion

 Homemade Burrata Recipe 

Makes 6-8 burrata balls

Ingredients:

- 1 gallon whole milk

- 1/4 cup fresh cream 

- 1/4 cup buttermilk

- 1/4 tsp calcium chloride diluted in 1/4 cup water (optional)

- 3 tbsp diluted citric acid solution 

Filling:

- 1 cup fresh cream

- 2 tbsp mascarpone cheese

Prep Time: 4-6 hours  

Difficulty: Moderate

 Equipment & Ingredients

- Cheese making supplies (thermometer, strains, ladle etc)

- Large stock pot

- Skimmer 

- Food processor or blender

- Plastic bags or cheesecloth

- Small bowl

- Rubber spatula

Seek out high-quality dairy for best flavor and nutritional value.

 Making the Mozzarella Curds 

1. Heat milk in stock pot to 90°F over medium heat. Remove from heat.

2. Stir in diluted citric acid - curds will form within 5 minutes. 

3. Allow curds to firm for 30 minutes, gently stirring occasionally. 

4. Cut curds into 1/2 inch pieces and let sit 10 more minutes. 

5. Heat curds to 104°F over 25 minutes, stirring often to prevent sticking. 

6. Drain curds in colander, rinse with cool water. Squeeze out excess moisture. 

Follow temperature and timing carefully for perfectly tender yet sturdy curds.

 Shaping the Burrata 

7. Puree curds in food processor until smooth and creamy. 

8. Transfer half of blended curds to a piping bag. Reserve remaining curds in bowl.

9. Pipe 1-2 tbsp filling into centers of reserved curds balls. 

10. Encase filling completely, sealing edges shut to form taut balls. 

11. Place balls seam side down in refrigerator until firm, 4-6 hours.

Patience is key - underfilled or broken balls will leak! Test your technique with scraps first.

 Serving Suggestions 

Serve burrata atop sliced bread or focaccia with fresh basil, roasted tomatoes and extra virgin olive oil. Or simply enjoy burrata balls on their own as a rich appetizer or light meal. Burrata is also heavenly atop salads or pastas like orecchiette.

Frequently Asked Questions:

Q: Can burrata be frozen? 

A: Yes, freezing preserves burrata for 2-3 months. Thaw overnight in fridge before serving. 

Q: Any tips for first-time makers?

A: Start with small test balls before committing to a full recipe. Don't get discouraged if early attempts don't look picture perfect - it takes practice! 

Q: Why is burrata so creamy?

A: Its soft interior is an emulsion of cream and cheese curds suspended in a pliable mozzarella pouch. This allows the filling to ooze out gloriously with each bite. 

I hope you give homemade burrata a try! Let me know if you have any other questions. Bon appétit and arrivederci from the kitchen.