Housemade Burrata Recipe
orange salt & orange marmalade, grilled focaccia
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Ingredients
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Ingredients for Housemade Burrata
Method
Directions for Housemade Burrata
- 1
Prepare the Burrata
In a large pot, heat the whole milk and heavy cream over medium heat until it reaches 190°F (88°C). Stir gently to avoid scorching.
- 2
Add Vinegar and Salt
Remove the pot from heat and add the white vinegar and salt. Stir lightly, then let it sit for 5-10 minutes until curds form.
- 3
Strain the Curds
Using a slotted spoon, transfer the curds to a cheesecloth-lined strainer. Gather the cloth and tie it into a pouch, allowing the curds to drain for about 30 minutes.
- 4
Make the Cream Filling
In a bowl, mix some of the drained cream from the curds with a pinch of salt and orange salt. Set aside.
- 5
Form the Burrata
Once the curds have drained, divide them into two portions. Flatten each portion, add a spoonful of the cream filling, and then wrap the curds around the filling, forming a ball. Repeat for the second portion.
- 6
- 7
Serve
Place the burrata on a serving plate, drizzle with olive oil, and serve with orange marmalade and grilled focaccia. Garnish with fresh basil leaves.
