Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Made-From-Scratch Burrata

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.


  • 2 tsp. citric acid
  • Spring water, as needed
  • 1 gallon whole milk, preferably homogenized and pasteurized, but not ultrapasteurized
  • 1/2 tablet rennet
  • 1/2 cup heavy cream; more as needed
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size 2-oz.
  • Calories (kcal) : 210
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 25
  • Sodium (mg): 180
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 10


Make the curds

  • Dissolve the citric acid in ½ cup cool spring water. Pour the milk into a heavy stainless steel pot and let stand 15 minutes. Add the citric acid solution while stirring. over medium heat, warm the milk to 88°F to 90°F, stirring frequently.
  • Just before using, crush the rennet tablet and dissolve in 1/4 cup cool spring water. Remove the milk from the heat, add the rennet solution, and stir lightly twice. Let the milk sit for 12 minutes. At this time, the curd (solids) should be pulling away from the whey (liquids). The curd will resemble silken tofu. With a long sharp knife, cut it into 1-inch cubes without removing it from the pot.
  • Return the pot to medium-low heat and continually stir the curd until the temperature reaches 105°F, about 5 minutes.
  • Place a colander in the sink, and spoon the cooked curds into the colander. (If you want to save the whey, strain the curds over large bowl.) Strain the curds well.

Make the stracciatella filling

  • Remove one-quarter of the curds to a small bowl. Add the cream and 1/2 tsp. salt, combining the mixture with your fingers. Set aside. Transfer the remaining curds to a large bowl.

Make the burrata

  • Heat a large pot of water (tap water is fine) until it registers 175°F to 180°F on a digital thermometer. Fill a large bowl with ice water and set aside.
  • Work 2 Tbs. of kosher salt into the curds using your fingers. It will seem like a lot of salt, but don’t worry; most of it will remain in the water. Ladle or pour the hot water carefully into the bowl of curds—not directly onto the curds, but around them—until they are submerged. Let sit for 1 to 1-1/2 minutes.
  • Stir the stracciatella filling and add more cream if it appears too dry.
  • With your hands, gloved or bare (remember, the water is very hot!), gather half of the curds into a ball, lift it from the bowl and let it stretch back into the water. Continue to stretch it until it is shiny and elastic. The curds should immediately and effortlessly stretch. If they don’t, return them to the hot water until they are soft and pliable, and stretch easily. (Tip: if the water has cooled too much, drain it and add more hot water from the pot.)
  • Working quickly, gently form the stretched mozzarella into a disk 5 to 6 inches in diameter and about 1/4 inch thick. Place the disk in the palm of your hand. carefully spoon 2 to 3 Tbs. of the stracciatella filling into the center of the mozzarella disk, adding 2 to 3 Tbs. more cream from the bowl. Twist the ball to seal. Place the burrata ball into the ice bath and let it cool until firm, 5 to 6 minutes. Repeat the process with the remaining curds, stretching and filling with the remaining stracciatella filling.
  • Serve the burrata immediately, or enclose it in plastic wrap and refrigerate until ready to use. Serve within 48 hours.


Rate or Review

Reviews (7 reviews)

  • superdavit | 05/22/2020

    Well, that was a waste of a gallon of milk and an hour of my time. Nothing came out like the author said. It wasn't holding together whatsoever. It was like crumbly bits of feta. The last step, of covering the cheese in warm water killed it - there was nothing left of it. I legitimately created an account on this site solely to warn people NOT to make this. What a waste. Also, the instruction were very unclear. "Heat a large pot of water" could be said more clearly ten different ways.

  • Luvintrisdam | 04/18/2020

    I used double the rennet and strained it through a linen pillowcase. I didn't attempt the casing because it usually messes up, but I did manage to use all of it for the stracciatella filling and it came out great. Next time, I'm going to use extra citric acid and see if it's easier to do the casing.

  • Luvintrisdam | 04/18/2020

    I used the exact milk it calls for and had the exact same issue. Cutting it into cubes in the pot is useless because the minute I stir, they fall apart. I HAVE managed to make the filling for the burrata but it will not stretch to make the outside. I've made this recipe over 10 times trying to get it right. I'm going to experiment with adding extra citric acid next time and see if that helps. Adding extra rennet doesn't seem to do anything.

  • Abbey2019 | 01/03/2020


Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.