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.
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AFTER READING THE REVIEWS I AM NOT INTERESTED IN THIS RECIPE. THANKS BUT NO THANKS.
I found this recipe to work well, I would guess the previous reviewers used Ultra pasteurized milk, which will never work in any cheese recipe or did not have the correct citric acid or rennet. I followed this recipe and the Mozzarella is already stringing and collected before you put it in the hot water bath and could not dissolve.
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.
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