Preparation

Soften the curds and make the straciatella filling

• Bring the curds to room temperature by either leaving them out, covered, on the counter for a few hours or tempering them in a large bowl of hot water (the hottest you can get from your sink’s tap) for about 15 minutes. (Tip: When pouring hot water on curds, pour around the bowl, rather than directly on the curds. If you pour hot water directly on one section for too long, you are likely to lose butterfat and cause the curds to toughen.)
• After the curds are slightly pliable (less like tofu, more like taffy), strain them in a colander. Make sure the curds are no larger than 1 inch square; gently break up any bigger ones by hand. Don’t shred the curds. This isn’t an exact science; the point is simply to create more surface area.
• 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.