The Best Homemade Burrata Recipe
What You’ll Love About This Recipe
Making your own burrata at home is easier than you think, and the results are so worth it. You’ll love how satisfying it feels to create something so creamy and delicious from scratch. First, it’s surprisingly simple, requiring just a few fresh ingredients and a bit of patience. Second, the flavor is unbeatable—fresh, rich, and far superior to store-bought versions. Finally, it’s a fun, hands-on project that lets you impress your friends and family with your culinary skills.
Recipe
Burrata is a fresh Italian cheese made from mozzarella and cream, known for its soft, creamy interior. Making it at home requires some patience and skill but results in a delicious, fresh cheese that’s perfect for salads, pasta, or simply enjoyed with bread.
Ingredients:
- 1 gallon whole milk (not ultra-pasteurized)
- 1/4 teaspoon citric acid dissolved in 1/4 cup cool water
- 1/4 teaspoon liquid rennet dissolved in 1/4 cup cool water
- 1 teaspoon kosher salt
- 1 cup heavy cream
Instructions:
- Heat the milk in a large pot to 90°F (32°C), stirring gently.
- Add the citric acid solution and stir well.
- Slowly heat the milk to 105°F (40°C), then remove from heat.
- Add the rennet solution, stirring gently for 30 seconds. Cover and let sit for 15 minutes until the curd sets.
- Cut the curd into 1-inch cubes and let rest for 5 minutes.
- Heat the curds to 110°F (43°C), stirring gently for 15 minutes to firm them up.
- Drain the curds in a colander lined with cheesecloth.
- Knead the curds in hot water (170°F/77°C) until smooth and stretchy.
- Form the mozzarella into small pouches, fill with heavy cream, and seal tightly.
- Chill in ice water for 10 minutes before serving.
Notes:
- Use fresh, high-quality milk for best results.
- Keep the temperature controlled to avoid rubbery cheese.
Equipment:
- Large pot
- Thermometer
- Cheesecloth
- Colander
Time:
- Prep time: 30 minutes
- Cooking time: 45 minutes
Cuisine: Italian
Serving: 4-6 people
Nutrition
Here’s the nutritional information for a serving of homemade burrata:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 2 g |
| Sugar | 1 g |
| Sodium | 180 mg |
What To Serve With It
I love pairing fresh burrata with crusty bread, like a warm baguette or focaccia, to soak up all that creamy goodness. A seasonal salad, maybe with ripe tomatoes, arugula, and a drizzle of balsamic, adds a fresh, vibrant contrast. These combos make the meal feel complete and let the burrata shine.
Fresh Bread Pairings
When you’ve got freshly made burrata on hand, pairing it with the right bread can turn a simple snack into something truly special. I love using a crusty baguette—its crunch contrasts perfectly with the burrata’s creamy texture. Sourdough is another favorite of mine, its tangy flavor balancing the richness of the cheese. For something softer, ciabatta works wonders, especially when lightly toasted. If I’m feeling fancy, I’ll grab focaccia, its olive oil and herbs adding extra flavor. No matter what bread I choose, I always drizzle a bit of good olive oil and sprinkle sea salt to make it shine.
Seasonal Salad Ideas
Fresh burrata doesn’t just shine with bread—it’s also a star in salads, especially when paired with seasonal ingredients. In summer, I love tossing it with juicy peaches, peppery arugula, and a drizzle of honey. Fall calls for roasted squash, crisp apples, and toasted pecans, while winter begs for blood oranges, radicchio, and a tangy vinaigrette. Come spring, I keep it light with asparagus, snap peas, and lemon zest. The creamy burrata melts into each bite, tying everything together. Don’t overthink it—let the seasons guide you, and you’ll always have a salad that feels fresh and exciting.
