Burrata Balls

If you’re dreaming of a rich, silky, and irresistibly creamy cheese to elevate your meals, learning how to make Burrata Balls at home is a game changer. Burrata Balls are those delightful little spheres of fresh mozzarella filled with luscious cream and tender curds inside, packing a perfect balance of soft texture and milky flavor. Whether you want to add them to salads, pasta, or just eat them on their own with fresh bread, these homemade Burrata Balls will bring an elevated sense of indulgence and freshness to your table.

Why You’ll Love This Recipe

• Freshness guaranteed: Making Burrata Balls at home means you enjoy them at their absolute peak of creaminess and flavor.
• Simple ingredients: The recipe relies on a handful of basic, high-quality ingredients you likely already have or can easily find.
• Customization made easy: You can tweak the filling or the milk source to suit your taste or dietary needs effortlessly.
• Impress guests effortlessly: Homemade Burrata Balls make a beautiful addition that takes any meal to the next level.
• Impressive yet approachable: Though popular in fine dining, you’ll find this recipe surprisingly manageable and rewarding.

Ingredients You’ll Need

Each ingredient in this Burrata Balls recipe plays a vital role in creating its signature creamy texture and delicate flavor, so opt for fresh and quality sources whenever possible.

• Whole milk: The base ingredient providing richness and body, ideally fresh and full-fat for best results.
• Heavy cream: Vital for the luscious filling inside the burrata, adding smoothness and a velvety finish.
• Citric acid or lemon juice: Helps gently acidify the milk to achieve the perfect curd formation without harshness.
• Rennet: The enzyme needed to coagulate the milk into curds, available in liquid or tablet form.
• Salt: Enhances flavor and also helps preserve the texture during shaping.
• Water for heating: Used to stretch the mozzarella exterior, making the cheese tender yet sturdy.

Variations for Burrata Balls

Feel free to experiment with this basic recipe by adjusting ingredients or adding flavors to fit your palate or dietary preferences while keeping that classic creamy center intact.

• Herbed Burrata: Mix fresh herbs like basil or chives into the cream filling for a burst of garden freshness.
• Goat milk version: Swap cow’s milk for goat’s milk to lend a tangy twist and softer curds.
• Truffle-infused: Add a small drizzle of truffle oil to the cream mixture for a luxurious, earthy flavor.
• Spicy Burrata: Incorporate a pinch of chili flakes into the filling for those who love a hint of heat.
• Non-dairy option: Use cashew cream and plant-based milk alternatives to create a vegan-friendly burrata.

How to Make Burrata Balls

Step 1: Preparing the Milk

Pour the fresh whole milk into a large pot and slowly heat it to 90°F (32°C) on medium-low heat. Stir gently to ensure even warming. Once at temperature, dissolve the citric acid or add lemon juice to acidify the milk, which helps the curds to form smoothly.

Step 2: Adding Rennet to Set Curd

Stir in the rennet carefully, mixing gently and then letting the milk rest undisturbed for 30 to 45 minutes until a soft, pudding-like curd sets. The curd should be slightly firm but delicate to the touch.

Step 3: Cutting and Cooking the Curds

Use a long knife to cut the set curd into one-inch cubes. Heat slowly to 105°F (40°C) while gently stirring to help the curds firm up, encouraging whey separation without breaking up the curds excessively.

Step 4: Draining the Whey

Scoop the curds with a slotted spoon into a cheesecloth-lined colander to drain off the whey; this should take about 15 to 20 minutes. The drier the curds, the better texture your mozzarella exterior will have for stretching.

Step 5: Making the Mozzarella Balls

Heat water to 175°F (80°C) and dip the curds into the hot water to soften. Stretch and fold the cheese repeatedly until smooth and elastic. Divide the cheese to form hollow balls by folding the edges over to create a pouch—the future casing of your Burrata Balls.

Step 6: Preparing the Cream Filling

Combine heavy cream with small pieces of leftover mozzarella curds, salt to taste, and gently mix until you have a silky, creamy filling. This luscious center is the heart of Burrata Balls and is spooned inside the hollow mozzarella shells.

Step 7: Filling and Sealing the Burrata Balls

Carefully fill each mozzarella pouch with the cream mixture, then seal tightly by pinching and folding the edges. Chill the Burrata Balls in cold water or a lightly salted brine to firm up and absorb flavor before serving.

Pro Tips for Making Burrata Balls

• Milk quality matters: Use the freshest whole milk you can find for the best texture and flavor.
• Precise temperature control: Keep water and milk temperatures steady to create optimal curd consistency and stretchability.
• Patience is key: Allow proper resting and stretching time to avoid tough or crumbly cheese.
• Salt balance: Add salt to taste but don’t overdo it—it enhances flavour without overpowering the delicate creaminess.
• Work quickly once curds form: Stretch mozzarella while warm to maintain elasticity and prevent cracking.

How to Serve Burrata Balls

Garnishes

Top Burrata Balls with a drizzle of extra virgin olive oil, freshly cracked black pepper, flaky sea salt, or a sprinkle of fresh herbs like basil or oregano to enhance their fresh, creamy character beautifully.

Side Dishes

Serve with crusty artisan bread, ripe heirloom tomatoes, fresh arugula, or roasted vegetables to balance the cheese’s richness and create a harmonious plate everyone will love.

Creative Ways to Present

Try slicing Burrata Balls in half over warm pasta, nestling them onto pizza before baking, or stuffing them inside grilled zucchini blossoms for a show-stopping appetizer or entree.

Make Ahead and Storage

Storing Leftovers

Keep leftover Burrata Balls submerged in fresh water or lightly salted brine in the refrigerator, covered tightly, and consume within 24 hours for best freshness and texture.

Freezing

Freezing fresh Burrata Balls is not recommended, as the delicate cream-filled interior can separate and become grainy upon thawing, compromising the signature silky texture.

Reheating

When ready to use refrigerated burrata, bring it to room temperature naturally and gently warm if needed in a low-temperature water bath or briefly in a microwave on a low setting to maintain creaminess.

FAQs

What is the difference between burrata and mozzarella?

Burrata is a type of fresh mozzarella that has a hollow shell filled with creamy, soft curds and cream, making it richer and more indulgent than traditional mozzarella.

Can I use store-bought mozzarella to make Burrata Balls?

While you could try, fresh homemade mozzarella curds give the best texture and stretchiness needed to form authentic Burrata Balls.

How long do Burrata Balls last?

Fresh Burrata Balls are best consumed within 24 to 48 hours of making, as their creamy center is highly perishable.

Is it possible to make Burrata Balls without rennet?

Rennet is essential for proper curd formation in this recipe, though some vegetarian alternatives are available if you prefer a non-animal source.

Can Burrata Balls be used in cooking, or are they just for cold dishes?

Burrata Balls can be enjoyed cold or warm; melting them gently on warm dishes like pasta or pizza highlights their creamy texture beautifully.

Final Thoughts

Making Burrata Balls at home might just become one of your favorite kitchen projects — the creamy, decadent results are absolutely worth every step. Whether enjoyed simple or as part of a stunning meal, these fresh and silky cheese treats bring a touch of luxurious comfort and ultimate deliciousness that will wow family and friends alike. So grab your ingredients and dive in—your taste buds will thank you!

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