You will need...
● Equipment: saucepan, draining spoon, thermometer, long knife, cheese cloth, colander, microwavable bowl. ● Ingredients: 4 liters milk, 1/4 liquid rennet, 1 1/2 tsp citric acid, 1 tsp cheese salt
Making Burrata....
- A) Follow the mozzarella recipe as far as the end of stage six, “separating curds and whey”
- B) Take approx. 1/3 of the mozzarella curds. Mix with: 1/2 tsp salt and 2 tbsp. heavy, full-fat cream. It should resemble a thick “cottage cheese” texture when mixed.
- C) With the remaining 2/3 of the mozzarella curds, follow the instruction for “finishing the cheese” (Stage7)
- D) Instead of shaping the Mozzarella into a ball, stretch it out into aft sheet. This needs to be done whilst it is still warm, and it should be smooth and shiny.
- E) Take the burrata mixture (from stage B above) and place it into the middle of the mozzarella sheet, then bundle it up by pulling the sheet up and around it, then pinch/twist the mozzarella to seal it over the Burrata mixture.
- F) Once you’ve sealed and shaped the cheese then drop it into salted, ice cold water to set it (don’t store it like this – take it out after 10 minutes)
Extra information...
- Types of milk: the best milk to use is whole-milk, however most types of milk will work (regular, skimmed, buffalos) however UHT milk will not work. ● Melting Mozzarella: non-homogenized full-fat milk is best. If your cheese doesn’t melt well, then you might have overworked it or overheated the curds forcing out too much fat. ● Keeping your mozzarella: it’s best eaten fresh but can be kept in sealed box in fridge for 1-2 days or frozen.● Grating Cheese: if you want to grate your fresh mozzarella then you might find it easier if you pop it into the freezer first. ● Quandies: recipes can be scaled up/down but be careful not to overheat small quintets in microwave
