A long version video of making cheese by hand. Let’s make a delicious cheesy summer appetizer.


❤️Homemade (Almost) Burrata Cheese

🧺 Ingredients 🧺

For Homemade Fresh (Almost) Mozzarella:

1-gallon milk (3.78 lt) (raw, low temp pasteurized, or non-homogenized milk; avoid using ultra-pasteurized milk)
1 cup white vinegar

For the Stracciatella (inside of burrata):

1/3 of mozzarella curd
2 tbsp mascarpone
5-6 tbsp heavy cream
Salt

⌛️ Preparing the Homemade Fresh (Almost) Mozzarella:

In a large pan, add the milk and heat over medium heat until 120F. Remove the milk from the heat and pour the vinegar while stirring. Stir for 20 sec to make sure it mixes well. Add a lid and let it sit for 15 min. Then using a big spoon or spatula, remove the curd from the pot and place it into a strainer to separate the curd from the whey, and place it in a bowl.

Using your hands, squeeze out the curd. Transfer the whey to a jar.

Place the curd into the bowl. Microwave the cheese for about 30 sec. until 155-165F, then using your hands, stretch it and fold until the cheese is smooth. (Or you can do the heating part using 155-165F hot water and let the curd sit in it for around 20 sec)

Repeat the process one or two times until the cheese is well smooth.

❗️❗️ The cheese and water will be hot, so you can use food-safe gloves during this process.

⌛️ Preparing the Stracciatella:

Take 1/3 of the cheese curd and stretch it into strips as in the video, then place them in cold water. A few minutes later, using your hands rip the cheese into strings. In a small bowl, mix the mascarpone and heavy cream. Season with salt. Add the stracciatella into the cream and mix well. Set aside.

⌛️ Preparing Burrata Cheese:

Shape the cheese into a ball as in the Reel and place it into the hot whey. Take one piece of the cheese balls and press and shape it like pizza crust using your hands. Add 2-3 tbsp stracciatella into the middle of it. Gather all edges together with slightly stretching and press firmly on the end to seal as shown in the Reel. Place the prepared burrata into cold water. Repeat this process with the remaining cheese.

Let them rest for 15-20 mins. Serve them the same day.


Bon Appétit, Buen Provecho, and Afiyet Olsun!

#BonAppétit #BuenProvecho #AfiyetOlsun #Turkuazkitchen #homemade #burrata #vintagekitchen

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