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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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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