Burrata Recipe

Prepare filling

In a bowl, combine the fresh cream and ricotta (if using). Add 1/4 teaspoon kosher salt and whisk gently until a slightly thick, silky mixture forms. Taste and adjust seasoning; set aside chilled while you form the shells.

Form shell

Cut the fresh mozzarella into 2–3 large pieces. Have a clean work surface and a bowl of cold water nearby. Heat the hot water (see next section) and briefly dunk one mozzarella piece into the hot water just until it becomes soft and pliable (about 20–30 seconds). Using clean hands, stretch and fold the warmed mozzarella into a flat round, then cup it and pull edges up to form a small pouch or bowl shape with an open top. Keep it warm and pliable by occasionally dipping in the hot water as you work. Repeat to make 4 burrata shells (each using about 2 oz mozzarella shell + filling).

Fill and seal

Spoon roughly equal portions of the cream/ricotta filling into each mozzarella pouch (about 2–3 tablespoons per burrata). Pinch the top edges together to seal, twisting lightly to close. Smooth the seam with a bit of warm water if needed. Place finished burrata seam-side down on a plate and refrigerate briefly to set while you prepare the finishing elements.

Season burrata

Just before serving, drizzle each burrata with about 1/2 teaspoon extra virgin olive oil and sprinkle a pinch of sea salt flakes and a grind of black pepper over the top.

Bring 6 cups of water to a near-simmer (about 170–180°F / 77–82°C). Stir in the citric acid solution (or the tsp of lemon juice) to slightly acidify the water; this helps stretch and flavor the curd. Keep water warm but not boiling. Fill a separate bowl with 2 cups ice water to cool the cheese if needed. When warming mozzarella pieces, use tongs or a slotted spoon to submerge briefly until pliable, then remove and work quickly with hands that have been wet to prevent sticking.

Arrange burrata on a serving plate. Scatter halved cherry tomatoes and fresh basil leaves around the cheese. Drizzle remaining olive oil over the tomatoes and basil. Top tomatoes and burrata with sea salt flakes and black pepper to taste. Serve immediately with slices of crusty bread or crostini for spreading the creamy interior.

If making ahead: keep sealed burrata in the refrigerator, covered, for up to 6 hours. Bring to room temperature for 20–30 minutes before serving to maximize creaminess.