Description
Learn how to make fresh, creamy Burrata Balls at home, featuring a soft mozzarella shell filled with a luscious cream and tender curds center. This recipe uses simple, high-quality ingredients and offers options for customization, bringing an indulgent and fresh addition to salads, pasta, or enjoyed with fresh bread.
Ingredients
Scale
Ingredients
- 4 quarts fresh whole milk (preferably full-fat)
- 2 cups heavy cream
- 1 teaspoon citric acid dissolved in 1/4 cup water or 2 tablespoons fresh lemon juice
- 1/4 teaspoon liquid rennet or 1 rennet tablet dissolved in 1/4 cup water
- 1 to 1.5 teaspoons salt (to taste)
- Water heated to 175°F (80°C) for stretching mozzarella
Optional Variations
- Fresh herbs (basil, chives) for herbed burrata filling
- Goat milk in place of cow’s milk for a tangier flavor
- Truffle oil for an earthy infusion
- Chili flakes for a spicy kick
- Cashew cream and plant-based milk for a vegan alternative
Instructions
- Preparing the Milk: Pour the fresh whole milk into a large pot and slowly heat it over medium-low heat until it reaches 90°F (32°C), stirring gently to warm evenly. Once at temperature, add dissolved citric acid or lemon juice to acidify the milk, which aids smooth curd formation.
- Adding Rennet to Set Curd: Stir in the rennet gently, then let the milk sit undisturbed for 30 to 45 minutes until a soft, pudding-like curd forms. It should be slightly firm yet delicate to touch.
- Cutting and Cooking the Curds: Using a long knife, cut the curd into 1-inch cubes. Slowly increase the temperature to 105°F (40°C) while stirring gently to help curds firm up and whey separate without breaking them excessively.
- Draining the Whey: Transfer the curds to a cheesecloth-lined colander using a slotted spoon. Let drain for 15 to 20 minutes until whey has mostly separated and curds are drier, preparing them for stretching.
- Making the Mozzarella Balls: Heat water to 175°F (80°C). Dip the curds into the hot water to soften, then stretch and fold repeatedly until smooth and elastic. Form hollow balls by folding edges over, creating pouches for the filling.
- Preparing the Cream Filling: Combine heavy cream with small pieces of leftover mozzarella curds and salt to taste. Mix gently to create a silky, creamy filling—the heart of the Burrata Balls.
- Filling and Sealing the Burrata Balls: Carefully spoon the cream filling into each mozzarella pouch and seal by pinching and folding the edges tight. Chill the filled Burrata Balls in cold water or a lightly salted brine to firm up and absorb flavor before serving.
Notes
- Use the freshest whole milk available for best texture and flavor.
- Maintain precise temperature control during heating and stretching for optimal curd consistency.
- Be patient with resting and stretching to avoid tough or crumbly cheese.
- Add salt carefully to enhance flavor without overpowering the delicate creaminess.
- Stretch mozzarella while warm to maintain elasticity and prevent cracking.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Hand Stretching and Heating
- Cuisine: Italian
Nutrition
- Serving Size: 1 burrata ball
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 70mg
Keywords: burrata, homemade burrata, fresh cheese, mozzarella, creamy cheese, Italian appetizer, cheese recipe, handmade cheese
