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Homemade Burrata Cheese Recipe

Recipe by Pedro M. A. Neves

Burrata is a creamy Italian cheese with a delicate outer shell of mozzarella and a soft, stringy filling that melts luxuriously on the palate. This recipe guides you through making authentic burrata from scratch, using fresh milk and simple techniques to achieve the distinctive texture and flavor of the Puglian original. With patience and proper temperature control, you can create this elegant cheese at home.

Ingredients

• 1 liter (4 cups) whole milk, preferably not ultra-pasteurized
• 1/4 teaspoon liquid rennet diluted in 30ml (2 tablespoons) cool, non-chlorinated water
• 1/2 teaspoon salt
• 1/4 teaspoon lipase powder dissolved in 50ml (3.4 tablespoons) cool water 30 minutes prior
• Heavy cream (120ml / 1/2 cup) for the filling
• Fresh mozzarella scraps or torn mozzarella (50g / 1.75 oz) for the filling
• Thermometer with 0-110°C (32-230°F) range

Instructions

1. Heat milk to 32°C (90°F) in a stainless steel pot, stirring gently. Add the diluted lipase powder and stir thoroughly for 1 minute, then let sit for 5 minutes to allow the culture to activate.

2. Add the diluted rennet to the milk using an up-and-down motion for 1 minute to distribute evenly. Cover and allow to rest at 32°C (90°F) for 30 minutes until a clean break forms when you cut the curd with a knife.

3. Cut the curd into 6mm (1/4 inch) cubes using a long knife, making horizontal and vertical cuts. Work slowly and deliberately to ensure uniform size.

4. Slowly raise the temperature to 40°C (104°F) over 5 minutes while gently stirring, then maintain this temperature for 15 minutes, stirring occasionally. The curds will firm up and shrink slightly.

5. Line a colander with cheesecloth and carefully pour the curds and whey through it. Reserve 250ml (1 cup) of the whey in a separate container, then rinse the curds gently with cool water and drain well.

6. Return the curds to the pot and heat the reserved whey to 90°C (194°F). Add the hot whey to the curds gradually, stirring gently until the mixture reaches 40°C (104°F). Let rest for 5 minutes, then drain again.

7. Heat the curds and whey mixture to 82°C (180°F) slowly over 30 minutes, stirring gently and continuously. The curds will become very firm and will sink to the bottom. Drain through cheesecloth again.

8. Cut the drained curds into manageable pieces and place in a microwave-safe bowl. Microwave in 1-minute intervals, stirring between each interval, until the curds become hot and elastic (around 76°C / 170°F). Stretch and fold the curds like taffy until smooth and shiny.

9. Form a thin disc of the smooth mozzarella (approximately 10cm / 4 inches diameter), place a spoonful of the mozzarella scraps and cream filling in the center, then gather the edges and seal to form a ball with a smooth exterior.

10. Place the burrata ball into an ice water bath to set for 15 minutes, then transfer to a plate. Serve immediately at room temperature or slightly chilled, drizzled with good olive oil and sea salt if desired.

Substitutions

• Use pasteurized milk instead of ultra-pasteurized for better curd formation, though results may vary slightly
• Omit the lipase powder if unavailable; the cheese will have a milder flavor but will still form properly
• Replace heavy cream with crème fraîche for a tangier filling
• Substitute mozzarella scraps with small pieces of fresh fior di latte for a creamier center

Tips

• Invest in a reliable thermometer and maintain temperatures strictly—even 2°C variance can affect texture and success
• Non-chlorinated water is important because chlorine interferes with rennet and culture action; filtered or bottled water works well
• Work quickly during the stretching phase as the curds cool rapidly; if they become too firm, reheat briefly in hot water
• Make burrata on a day when your kitchen is cool and you have ample time; rushing or working in heat above 24°C (75°F) makes the process more difficult

Burrata originates from Andria in Puglia, Italy, and was created in the 1950s as a way to use mozzarella scraps and cream. It represents the resourcefulness of Southern Italian cheesemaking, transforming simple ingredients into a luxurious cheese that has become celebrated worldwide.

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