We teamed up with our friend and lovely chef Camille Becerra to bring you this step by step Burrata making piece. For those of you not familiar, Burrata is a fresh mozzarella filled with a gooey creamy center. “Burrata” in Italian- literally means “buttered” (nuf said !) Start off with a few simple ingredients: 2 lbs curd (cow’s milk), sea salt and 1 pint heavy cream. Camille gets her curd at Di Palo’s in Little Italy. Scroll down for the 9 step guide or click on the recipe card for a printable version.
Step 1: allow the curd to come to room temperature and cut into 1 inch cubes
Step 2: In a large pot, boil water and add a good amount of salt, taste the water it should taste like seawater. Turn the flame to very low or off and add the curd cubes
Step 3: With your hands or a wooden spoon knead the curd so that it begins to come together
Step 4: After a few turns remove about ¼ of the curd and begin stringing it apart
Step 5: Add enough heavy cream to the frayed curd so that it resembles the consistency of ricotta.
Step 6: Continue kneading the remaining curd till soft and malleable.
Step 7: Pinch off 3 inch balls from the mother curd, and while still hot spread thin, if it cools too much and looses its pliability dunk in into the warm water
Step 8: Scoop a good amount of the heavy cream-cheese filling into the curd you’ve spread thin and immediately close all the ends to resemble a little pouch
Step 9: have a bowl of lightly salted cool water to drop your pouches of burrata into. Buon appetito !
Wow. Is it really this simple?
Yum! Could you make curd yourself like you would when you are making regular mozz, with milk and rennet, etc?
I’ve made mozzarella before, but this is a whole new level! I can’t wait to attempt it myself.
Absolutely amazing!!!!!!!
Fantastic! Burrata is one of the finest things on earth, so thank you for this lovely step-by-step. How would you recommend storing this, once made? I usually buy them wrapped in banana leaves…
Amazing! I love burrata, I’ll try soon
Thanks a lot!
Lovely post. We have burrata on tap here in Italy, but wonderful to be able to share this for those who are less fortunate!
hhart – yes, absolutely !
and buttered bread, you can simply store the burrata in cold water in the fridge -
absolutly fantastic, thanks for this tuto
very gorgeous and beautiful pics and web site
Delphine
this looks so awesome!! I wish I could make my own Burrata…I don’t know if I’d be able to do this!
this looks amazing – love burrata and can’t wait to get some curd at di paola’s!
Yummy! I had never heard of Burrata – but it looks delicious!
Is there anything better than burrata? There is a cheese shop in Seattle that had to limit the amount of how much you were able to buy per day. We LOVE the stuff around here. Now we can make our own. Great tutorial.
my favorite! something to do during these snowy days! thank you
Love this! Burrata is such a treat and, here in Vancouver, not so easy to find. Your site is pretty gorgeous as well. Thank you for the inspiration.
Just found your site recently and I love it–so adorable! Can’t wait to try this. Thanks for sharing!
Wow, I think my Italian mother-in-law would be very impressed if I tried to make this Buratta! Thanks for the inspiration and how-to
[...] thinking about this amazing recipe for Burrata makes my mouth water. Thanks to Sunday Suppers, it looks like even I, the most inept chef on the [...]
Wow! I’m currently studying in Florence and just tried this cheese last week on a pizza. I think my cheese life was completely changed! Thanks for this recipe. I can’t wait to try it.
This is so exciting!! I am really excited to try it out- thank you!
Xo
sunny
I am definitely going to try this. could you use homemade Paneer as the curd?
[...] Make your own burrata by Sunday Suppers [...]
Thank you for telling us how to make one of my most favourite things on earth. I had no idea that it was so easy. I am truly excited about trying this.
[...] first time I ever had Burrata, I could only rave about it as, “like, cheese stuffed with more cheese!” Despite this [...]
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[...] post on The Kitchn. If you’re super daring and want to try to make it at home, check out this post. If you do make it, let me know how it turns [...]
[...] with an intense desire to do it myself, and for months I’ve been staring at the process of making my own burrata, which I’d decided was a pretty easy place to start in the cheese creation process. So, when [...]
[...] if you would rather make your own but don’t know how, this great tutorial from Sunday Suppers with its step-by-step guide will set you on the straight and [...]
oh yum!!!
[...] Some day when I am feeling like a culinary rock star I will make my own Burrata with these simple instructions. [...]
[...] cosa che fa un po’ ridere è che ho preso la ricetta, che trovate qui, da un sito straniero… [...]
Hi! I didn’t understand what I have to fill it with. What heavy cream-cheese filling? I never saw that in the recipe. How do I make it? Would you please advise?
Thanks!
[...] Just discovered my next great cooking endeavor. [...]
Can’t wait to try this recipe. Had amazing burrata in Rome last summer..just saw it at our local deli for $15 for a small ball so going to try this recipe!
[...] i casari-fai-da-te c’è anche una ricetta per la burrata casalinga in questo bellissimo blog americano (non so perché – forse perché non facilmente reperibili? – [...]
[...] http://sunday-suppers.com/how-to-make-homemade-burrata/ Share this:EmailFacebook Filed Under: Food & Garden, Food Friday About Jean Sanders [...]
[...] I don’t know that I have actually had Burrata before but it was so creamy and delicious that I had to find out more. Our waiter said that Burrata is the creamiest part of the mozzarella. But I also found a recipe stating that Burrata is mozzarella with a creamy center. You can find a recipe to make your own Burrata on the Sunday Suppers blog http://sunday-suppers.com/how-to-make-homemade-burrata/ [...]
I’m in Los Angeles. Where can I find curd? Or can I make it and how?
[...] altogether). Or, for the more motivated among you, perhaps make your own using this recipe from Sunday Suppers. But, if you ever get to Italy and see it on a menu…well, you don’t need me to tell [...]
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I just discovered your blog and love it! I wish I lived closer! Thank you for this great recipe! I linked to it in my blog post about grilled peaches and burrata. http://lipstickandleopardprint.com/2012/07/30/grilled-peaches-with-burrata/
[...] var jag ju tvungen att ta seden dit jag kom och ta en två timmars fransk lunch (sallad med färsk burrata, här är man bara tre kvart från Italien och kan således äta italienskt helt [...]
[...] creamy! Zakarian thinks it is gutsy but I am not sure why! Bobby likes the burrata (which is a cheese, I am not exactly sure what this dish actually is), but wishes there were more shiso and ponzu. [...]
[...] Frittata, Tomato Basil Soup, Mac & Cheese Spring Rolls, Cornmeal Calamari, Rutric Burrata Salad, the Cafeteria Burger and many, many , many [...]
[...] ‘buttered’, is solid mozzarella wrapped around an inside of cream and mozzarella. I find a recipe and decide, like shucking oysters, it is better to let someone else do the [...]
ola,gostaria de fazer o queijo Burrata! e vcs mandaram a receita,mas tenho duvida!tenho q fazer a coalhada ou uso o coalho?
tem uma receita mas detalhada pra mandar?
Obrigada e aguardo .
I just came back from Italy this week and had a chance to taste this in a restaurant in Modena, La Maserria. They serve it right away as an appetizer. I was hooked. Now I know how to make it with this step-by-step recipe. Thanks!
This is my first time on this website. Awesome!