Bushra Griffith
Preparing burrata cheese is a delightful culinary endeavor that begins with selecting high-quality fresh mozzarella and cream. Start by gently stretching and shaping the mozzarella into a pouch-like form, ensuring it’s thin enough to hold the creamy filling but sturdy enough to maintain its structure. Next, prepare the creamy mixture by combining heavy cream with small pieces of fresh mozzarella, creating a rich, velvety texture. Carefully fill the mozzarella pouch with this mixture, sealing it tightly to encapsulate the creamy center. Finally, immerse the burrata in cold water to set its shape and chill it before serving. This process results in a luscious, melt-in-your-mouth cheese that pairs perfectly with fresh tomatoes, basil, and a drizzle of olive oil for a classic Italian appetizer.
| Characteristics | Values |
|---|---|
| Type of Cheese | Burrata (fresh Italian cheese made from mozzarella and cream) |
| Preparation Time | 5-10 minutes (if using store-bought burrata) |
| Serving Temperature | Room temperature (best served within 30 minutes of removal from refrigeration) |
| Serving Suggestions | With fresh tomatoes, basil, olive oil, balsamic glaze, prosciutto, or crusty bread |
| Storage | Keep refrigerated in brine or water until ready to serve; consume within 2-3 days of purchase |
| Key Tip | Avoid overheating or cooking burrata, as it will lose its creamy texture |
| Texture | Soft, creamy interior (stracciatella) surrounded by a thin mozzarella shell |
| Flavor Profile | Mild, milky, and buttery with a delicate, fresh taste |
| Pairing | Extra virgin olive oil, sea salt, black pepper, and fresh herbs (e.g., basil, oregano) |
| Common Mistakes | Over-seasoning, serving too cold, or using low-quality burrata |
| Homemade Option | Possible, but requires advanced cheese-making skills and specific ingredients (e.g., rennet, citric acid) |
| Nutritional Value (per 100g) | ~260 kcal, 20g fat, 2g carbs, 16g protein |
| Origin | Puglia, Italy |
| Best Season | Summer (pairs well with fresh, seasonal produce) |
| Alternative Uses | In salads, pasta dishes, or as a topping for pizza (add after cooking) |
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What You'll Learn
- Gather Ingredients: Fresh mozzarella, heavy cream, salt, rennet, citric acid, warm water
- Prepare Curds: Heat milk, add acid/rennet, let curdle, cut, and strain
- Form Burrata: Stretch mozzarella, fill with cream mixture, seal and shape
- Create Cream Filling: Whip cream, season, chill for smooth texture
- Serve Fresh: Pair with tomatoes, basil, olive oil, and balsamic glaze
Gather Ingredients: Fresh mozzarella, heavy cream, salt, rennet, citric acid, warm water
Burrata cheese, a luscious Italian delicacy, begins with a precise assembly of ingredients that transform simplicity into decadence. At its core, the recipe demands fresh mozzarella, the foundation of burrata’s creamy exterior. Opt for high-quality, freshly made mozzarella—ideally less than 24 hours old—to ensure the cheese stretches and melts correctly. Pair this with heavy cream, which becomes the rich, oozing heart of the burrata. The cream should be full-fat and chilled to maintain its viscosity during the filling process. These two ingredients are non-negotiable; their freshness and quality dictate the final texture and flavor.
Beyond the stars of the show, supporting ingredients play critical roles. Salt is essential, not just for flavor but also to enhance the structure of the mozzarella. Use fine sea salt, adding it sparingly—about 1 teaspoon per pound of mozzarella—to avoid overpowering the delicate balance. Rennet, a coagulating agent, is the catalyst that transforms milk into cheese. For burrata, use 1/4 teaspoon of liquid rennet diluted in 1/4 cup of cool water for every gallon of milk. Citric acid, another key player, acidifies the milk, aiding in curd formation. Dissolve 1.5 teaspoons of citric acid in 1/2 cup of warm water (86°F) before adding it to the milk. Finally, warm water (around 100°F) is used to gently heat the milk, creating the ideal environment for curdling.
The interplay of these ingredients is a delicate dance. Too much rennet, and the curd becomes rubbery; too little citric acid, and the curd fails to set. Precision is paramount. For instance, when stretching the mozzarella, ensure your hands are moistened with warm water to prevent sticking, and work quickly to maintain the cheese’s pliability. The heavy cream, meanwhile, should be kept chilled until the moment it’s encased in the mozzarella pouch—this contrast in temperatures preserves its silky texture.
Practical tips can elevate your burrata-making experience. If fresh mozzarella isn’t available, you can make it from scratch using whole milk, though this adds complexity. For a smoother cream filling, pass the heavy cream through a fine sieve before use. And remember: burrata is best served immediately, as its magic lies in the contrast between the warm, stretchy exterior and the cold, creamy interior. With these ingredients and techniques, you’re not just making cheese—you’re crafting an experience.
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Prepare Curds: Heat milk, add acid/rennet, let curdle, cut, and strain
The foundation of burrata lies in its delicate curds, and their preparation demands precision. Begin by heating your milk to a specific temperature, typically around 32-35°C (90-95°F). This gentle warmth awakens the milk's proteins, preparing them for the transformative encounter with acid or rennet.
Opt for a high-quality, pasteurized whole milk for optimal results, as its fat content contributes to the burrata's signature creaminess.
The choice between acid and rennet as your coagulant is a pivotal decision. Acid coagulation, often using citric acid or vinegar, yields a softer, more delicate curd, ideal for the burrata's outer shell. Aim for a dosage of 1-2% citric acid solution, added gradually while stirring constantly. Rennet, a traditional animal-derived enzyme, produces a firmer curd, better suited for the filling. Dilute 1/4 teaspoon of liquid rennet in cool water before adding it to the milk, ensuring even distribution.
Once your chosen coagulant is added, patience is key. Allow the milk to rest undisturbed for 10-15 minutes, letting the magic of curdling unfold.
The curdling process is a visual spectacle. The milk transforms from a homogeneous liquid into a delicate matrix of curds suspended in whey. Gently test for readiness by inserting a knife; if it stands upright, the curds are set. Now, the artistry begins. Using a long knife, carefully cut the curd into uniform cubes, approximately 1 inch in size. This step determines the texture of your final product, so precision is crucial.
Let the cut curds rest for another 5-10 minutes, allowing the whey to release and the curds to firm up slightly.
Finally, the curds are ready for straining. Line a colander with cheesecloth and gently ladle the curds and whey into it. Allow the whey to drain naturally, resisting the urge to press or squeeze the curds, as this can compromise their delicate texture. The strained curds, now transformed from liquid milk, form the heart of your burrata, ready to be shaped and filled with creamy goodness.
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Form Burrata: Stretch mozzarella, fill with cream mixture, seal and shape
The art of forming burrata lies in the delicate balance between stretching mozzarella and encapsulating a rich cream mixture. Begin by heating a block of fresh mozzarella to 180°F (82°C) in a water bath, ensuring it becomes pliable without melting. This temperature is critical; too low, and the cheese won’t stretch; too high, and it will lose its structure. Once heated, gently pull and fold the mozzarella to develop a smooth, elastic texture—a process akin to crafting a culinary masterpiece.
Next, prepare the cream mixture, traditionally a blend of heavy cream and shredded mozzarella scraps, seasoned with a pinch of salt. The ratio is key: aim for 3 parts cream to 1 part shredded mozzarella, creating a luscious, spoonable filling. This mixture should be chilled to maintain its consistency when encased in the warm mozzarella. The contrast between the warm exterior and cool interior is what defines burrata’s signature texture.
Sealing the burrata requires precision and patience. Flatten the stretched mozzarella into a thin, even disc, then spoon the cream mixture into the center. Gather the edges of the mozzarella, pleating them together like a pouch. Twist the top to seal, ensuring no cream escapes. This step demands a light touch; overhandling can cause the cheese to tear or lose its shape.
Finally, shape the burrata into a rounded form, smoothing any imperfections with your hands. For a professional finish, submerge the burrata briefly in warm water (140°F or 60°C) to meld the seams and create a seamless exterior. Serve immediately or store in cold water to maintain freshness. Mastery of this technique transforms simple ingredients into a decadent, cloud-like cheese that elevates any dish.
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Create Cream Filling: Whip cream, season, chill for smooth texture
The heart of burrata's allure lies in its contrast: a delicate exterior encasing an indulgent, creamy center. Mastering this cream filling is paramount, and it begins with a simple yet precise process: whipping, seasoning, and chilling. This trio of steps transforms ordinary cream into a velvety, flavorful core that defines the burrata experience.
Opt for heavy whipping cream with a minimum fat content of 36% for optimal richness and stability. Pour the cream into a chilled bowl to expedite the whipping process, aiming for stiff peaks that hold their shape without being grainy. Over-whipping can lead to butter formation, so monitor closely.
Seasoning is where personalization comes into play. A pinch of sea salt enhances the cream's natural sweetness, while freshly cracked black pepper adds a subtle warmth. For a more complex flavor profile, consider incorporating finely minced garlic, a drizzle of truffle oil, or a sprinkle of chopped herbs like basil or chives. The key is balance—enough to elevate without overwhelming the cream's purity.
Chilling is non-negotiable. Transfer the seasoned cream to a bowl and refrigerate for at least 30 minutes to firm up its texture. This step ensures the filling remains smooth and cohesive when encased in the burrata's mozzarella shell. For a professional touch, pipe the chilled cream into the center using a pastry bag fitted with a wide tip, creating a generous, cloud-like core.
This method not only guarantees a luscious texture but also allows for creative experimentation. Whether paired with ripe tomatoes, drizzled with balsamic glaze, or served atop crusty bread, the cream filling becomes the burrata's signature—a testament to the art of simplicity and precision.
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Serve Fresh: Pair with tomatoes, basil, olive oil, and balsamic glaze
Burrata's creamy interior and delicate exterior shine brightest when paired with fresh, vibrant ingredients. This classic combination—tomatoes, basil, olive oil, and balsamic glaze—elevates the cheese without overwhelming it, creating a dish that’s both simple and sophisticated. The key lies in balancing flavors and textures: the sweetness of ripe tomatoes, the herbal punch of basil, the richness of olive oil, and the tangy depth of balsamic glaze all complement burrata’s mild, milky essence.
To execute this pairing, start by selecting high-quality ingredients. Choose heirloom or vine-ripened tomatoes for their robust flavor and varied colors, which add visual appeal. Fresh basil leaves, torn just before serving, release their aromatic oils, enhancing the dish’s fragrance. For olive oil, opt for a fruity extra-virgin variety—use 1-2 tablespoons per serving to coat the ingredients without drowning them. Balsamic glaze, drizzled sparingly (about 1 teaspoon per plate), provides a glossy finish and a touch of acidity to cut through the creaminess.
Assembly is straightforward but intentional. Slice or halve the tomatoes and arrange them on a platter, leaving space for the burrata. Place the cheese in the center, allowing it to be the focal point. Scatter basil leaves around the tomatoes and burrata, then drizzle the olive oil evenly to bind the elements together. Finish with the balsamic glaze, using a zigzag motion for a polished look. Season lightly with flaky sea salt and freshly cracked black pepper to enhance the flavors without overpowering them.
This pairing works best as a starter or light meal, ideal for warm weather or al fresco dining. It’s a dish that celebrates the ingredients’ natural qualities, requiring minimal effort but yielding maximum impact. For a twist, add a sprinkle of toasted pine nuts or a handful of arugula for added texture and bitterness. Serve with crusty bread to soak up the olive oil and balsamic, ensuring nothing goes to waste.
The beauty of this combination lies in its versatility and simplicity. It’s a reminder that sometimes, the best way to prepare burrata is to let it shine alongside ingredients that enhance, rather than compete with, its delicate nature. This fresh pairing is not just a recipe—it’s an invitation to savor the essence of each component in harmony.
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Frequently asked questions
Burrata is a fresh Italian cheese made from mozzarella and cream, forming a soft outer shell filled with a rich, creamy interior. Unlike mozzarella, which is solid, burrata has a delicate texture and a more indulgent, buttery flavor.
To make burrata, you’ll need fresh mozzarella curd, heavy cream, salt, citric acid, and rennet. The cream is infused into the mozzarella to create the signature creamy center.
Preparing burrata typically takes about 1-2 hours, including the time to make the mozzarella base and shape the cheese. However, it’s best served fresh, so plan to enjoy it shortly after preparation.
While making burrata from scratch is ideal, you can use high-quality fresh mozzarella as a base. However, the texture and flavor may not be as authentic as when using homemade mozzarella curd.
