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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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.
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.
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.
AFTER READING THE REVIEWS I AM NOT INTERESTED IN THIS RECIPE. THANKS BUT NO THANKS.
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