Yield: 2 burrata balls, 8 to 9 oz. each
Invented in southern Italy, burrata began as a frugal way for cheesemakers to use mozzarella scraps, namely by blending them with fresh cream and wrapping it all up in a ball of fresh mozzarella. But the concoction was so wonderful, it promptly became a delicacy in its own right. In this version of burrata, you’re making your own mozzarella curds by starting with fresh pasteurized milk (though you can also make burrata from purchased mozzarella curd). See the companion article for step-by-step photos showing how to shape the burrata.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I completely agree with the previous reviewer. I also tried it twice.... Same thing... It completely dissolves. I am an accomplished cook, but this just isn't working!
Tried it twice, both times the cheese disintegrates in the water at the final step instead of stretching. I've read about it and it seems to be an issue with acidity... but other than following the recipe precisely, don't know what else to do. After wasting so much milk I don't think I'll try agin.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?