{"id":2075639,"date":"2024-11-05T09:47:06","date_gmt":"2024-12-19T06:48:11","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2075639"},"modified":"2024-12-19T07:17:48","modified_gmt":"2024-12-19T13:17:48","slug":"burrata","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/burrata\/","title":{"rendered":"Burrata"},"content":{"rendered":"<p>Burrata is a luscious fresh Italian cheese seen atop cheese boards and salads at the most stylish restaurants. Essentially, it&#8217;s a shell of mozzarella encasing a filling of stracciatella, which is fresh cream mixed with bits of mozzarella. It&#8217;s solid on the outside and oozy and creamy when you cut into it.<\/p>\n<p>The fairly modern cheese was invented in the 1920s in Puglia, Italy as a way to use up scraps of mozzarella left over from cheesemaking. California chef Nancy Silverton is credited with putting it on her menu in 1998 after recognizing the snowy white ball of cheese from her travels in Italy. It has continued to grow in popularity in the United States since then.<\/p>\n<h2>How to Make Burrata Cheese at Home<\/h2>\n<p>First, make sure you understand the <a href=\"https:\/\/www.tasteofhome.com\/article\/burrata-vs-mozzarella\/\" data-name=\"www.tasteofhome.com\/article\/burrata-vs-mozzarella\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between burrata and mozzarella<\/a>, since fresh mozzarella is used to make burrata.<\/p>\n<p>Then, get your homemade burrata started with fresh mozzarella curd. Most of the curd will form the shell of the burrata, and about a quarter of the total amount will be used to make the stracciatella filling. (In Italian, <em>stracciatella<\/em> means &#8220;little rags&#8221; or &#8220;little shreds.&#8221; So, in addition to being used for cheese, the name is also used to refer to ice cream with chocolate flakes, and to an egg drop-style soup made with chicken broth.)<\/p>\n<p>You can buy fresh mozzarella curd from a local cheesemaker or online at a creamery like <a href=\"https:\/\/caputobrotherscreamery.com\/products\/capomozz-mozzarella-curd\" data-name=\"caputobrotherscreamery.com\/products\/capomozz-mozzarella-curd\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Caputo Brothers<\/a>. Alternatively, if there&#8217;s a store or restaurant near to you that stretches their own mozzarella, ask if you can buy some unstretched mozzarella curd.<\/p>\n<p>Once you have your curd, you just need heavy cream and salt to form your burrata.<\/p>\n<h2>Ingredients for Burrata<\/h2>\n<ul>\n<li><strong>Fresh mozzarella curd: <\/strong>As mentioned above, mozzarella curd can be purchased from cheesemongers and specialty stores, or can be made at home. Stretching the curd is the most fun part of this recipe.<\/li>\n<li><strong>Salt: <\/strong>Salt is added to the water in which you&#8217;ll be soaking the curd, and you&#8217;ll need a good amount to complete all of the steps, so consider buying a box of <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-kosher-salt\" data-name=\"www.tasteofhome.com\/article\/types-of-kosher-salt\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">kosher salt<\/a> for this task.<\/li>\n<li><strong>Heavy whipping cream: <\/strong>The filling of the burrata is a simple mixture of stretched mozzarella curd and cream, so buy the best fresh cream you can get at the store.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the curd for stretching<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091677\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"solidified curd being streched\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a heatproof bowl, add 1\/4 pound of fresh mozzarella curd, along with enough boiling water to cover the curd and a generous amount of salt. Stir and press curds together until they begin forming a solid mass. Monitor the water to make sure it doesn&#8217;t get too cool. If you can leave your hands in it comfortably, it&#8217;s too cool\u2014add more hot water. Once the curds have massed, put on gloves (or dip your hands frequently in cold water) and begin stretching and folding the curd.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091678\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"smooth and glossy curd\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Keep going until the curd is smooth, glossy and doesn&#8217;t have any tears.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Salt the mozzarella water as though you were <a href=\"https:\/\/www.tasteofhome.com\/article\/adding-salt-pasta-cooking-technique\/\" data-name=\"www.tasteofhome.com\/article\/adding-salt-pasta-cooking-technique\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salting pasta water<\/a>. It should be about as salty as the ocean. Also, if you don&#8217;t think you have enough boiling water remaining to stretch the rest of the curd, get another batch going.<\/p>\n<h3>Step 2: Make the stracciatella filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091679\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"torn pieces of curd in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pull the mass of curds into a long rope, then tear the rope into strings or pieces. Put these pieces in a small bowl and add the cream and salt to taste. Set the bowl aside.<\/p>\n<h3>Step 3: Shape the burrata shell<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091681\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"mozarella curd with water in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the remaining mozzarella curd (1\/2 pound) to your bowl, along with more boiling water and salt. Follow the same instructions as above until the curds are smooth and glossy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091682\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_5.jpg?fit=700%2C1024\" alt=\"disk of curd\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>This time, instead of pulling the mass into a rope, form a 6-inch disk that is thicker in the middle and a bit thinner on the edges. If the cheese rips at any point, just plunge it back into the hot water and reshape.<\/p>\n<h3>Step 4: Form the burrata<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091683\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"mozarella disk in a deep bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>The easiest way to stuff burrata is to put the mozzarella disk in a small, deep bowl.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091684\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_7.jpg?fit=700%2C1024\" alt=\"sealed mozarella shell\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Spoon the creamy stracciatella filling into the center, then pull up the sides of the mozzarella shell until they meet at the top.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091685\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"sealed mozarella shell\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pinch tightly to seal. Dipping the pinched end back in the hot water will help seal the cheese.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091686\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_9.jpg?fit=700%2C1024\" alt=\"Burrata \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>How to Use Burrata Cheese<\/h2>\n<ul>\n<li><strong>Make a burrata board:<\/strong> Burrata is lovely with crackers and bread, fresh fruit, <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-condiment-recipes\" data-name=\"www.tasteofhome.com\/collection\/homemade-condiment-recipes\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade condiments<\/a> and cured meats, so make the most of it with a stunning <a href=\"https:\/\/www.tasteofhome.com\/article\/burrata-boards\" data-name=\"www.tasteofhome.com\/article\/burrata-boards\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">burrata board<\/a>.<\/li>\n<li><strong>Glam up pasta dishes: <\/strong>Whether you drop a slice of burrata onto a plate of linguine with simple <a href=\"https:\/\/www.tasteofhome.com\/recipes\/simple-pasta-sauce\" data-name=\"www.tasteofhome.com\/recipes\/simple-pasta-sauce\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">marinara pasta sauce<\/a>, tuck it into some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/burrata-ravioli\/\" data-name=\"www.tasteofhome.com\/recipes\/burrata-ravioli\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">burrata ravioli<\/a> or whip up our cherry tomato and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/burrata-pasta-recipe\" data-name=\"www.tasteofhome.com\/recipes\/burrata-pasta-recipe\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">burrata pasta<\/a>, you&#8217;ll see how well the gooey cheese pairs with noodles.<\/li>\n<li><strong>Top a salad: <\/strong>Greens and cheese are a natural match, and burrata is a great way to add richness to a salad. Gather tomatoes and basil to make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/burrata-caprese-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/burrata-caprese-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">burrata caprese salad<\/a>. Burrata is also luscious with orchard fruit, as in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/peach-burrata-salad-recipe\" data-name=\"www.tasteofhome.com\/recipes\/peach-burrata-salad-recipe\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">peach burrata salad<\/a> with pistachios or in an elegant <a href=\"https:\/\/www.tasteofhome.com\/recipes\/prosciutto-pear-burrata-salad\" data-name=\"www.tasteofhome.com\/recipes\/prosciutto-pear-burrata-salad\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">prosciutto, pear and burrata salad<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Burrata<\/h2>\n<p>Burrata is best enjoyed fresh. If you can&#8217;t use it right after you&#8217;ve made it, place it in a container of salted water and keep it in the fridge.<\/p>\n<h3>How long does burrata last?<\/h3>\n<p>Use your uncut homemade burrata within five days\u2014although we&#8217;re sure it won&#8217;t last that long when you put it to use in our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/burrata-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/burrata-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">burrata recipes<\/a>. Once you slice into it, you should ideally finish it immediately since it can&#8217;t be put back into the salted water.<\/p>\n<h3>Burrata Tips<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2091688\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_11.jpg?fit=700%2C1024\" alt=\"Burrata \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you make burrata cheese without mozzarella curd?<\/h3>\n<p>You can&#8217;t make the shell of burrata without mozzarella curd. If you can only find fresh mozzarella (but not fresh mozzarella curd), you can make decadent stracciatella with it instead. Simply pull the mozzarella into small stringy pieces, then add heavy cream, mascarpone cheese or ricotta. Add salt if needed. Serve the stracciatella on bread or pizza, or dolloped on crisp greens or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-vegetables\" data-name=\"www.tasteofhome.com\/recipes\/oven-roasted-vegetables\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">oven-roasted vegetables<\/a>.<\/p>\n<h3>Can you make mozzarella curd from scratch?<\/h3>\n<p>If you want to make your own mozzarella curd from scratch, you&#8217;ll need fresh pasteurized milk (not ultra-pasteurized), citric acid, rennet and salt, plus a pot that holds at least one gallon of milk, a heatproof bowl, a thermometer and a large knife. New England Cheesemaking Supply has an easy-to-follow recipe for <a href=\"https:\/\/cheesemaking.com\/products\/30-minute-mozzarella-recipe\" data-name=\"cheesemaking.com\/products\/30-minute-mozzarella-recipe\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">making mozzarella<\/a> (including mozzarella curd) from scratch that you could use.<\/p>\n<h3>Can you add flavors to burrata?<\/h3>\n<p>You can add other ingredients to the filling to jazz up your burrata. Truffle oil, minced herbs, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\" data-name=\"www.tasteofhome.com\/recipes\/classic-pesto\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">classic pesto<\/a>, tomato paste and chopped pistachios are all great to stir into your filling.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Learning how to make burrata cheese from scratch is a breeze with our guide. All you need is fresh mozzarella curd, heavy cream and salt.<\/p>\n","protected":false},"author":7061,"featured_media":2091519,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,306910,305003,304988,303887,306848,304268,306960,324623,303883,305031],"categories-v2":[259484,309906,308949,308935,308478,309603,259483,309959,309177,308476,308975],"coauthors":[341951],"recommended_recipes":[{"post_title":"Burrito Bake","post_link":"\/recipes\/burrito-bake\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHD24_13710_KristinaVanni_6.jpg"},{"post_title":"Classic Burrata Toast","post_link":"\/recipes\/classic-burrata-toast\/","post_image":"\/wp-content\/uploads\/2024\/10\/Burrata-Toast_TOHcom23_271860_P2_MD_02_03_1b-e1730317445639.jpg"},{"post_title":"4 Substitutes for Burrata Cheese","post_link":"\/article\/burrata-cheese-substitute\/","post_image":"\/wp-content\/uploads\/2023\/01\/GettyImages-1151276722.jpg"},{"post_title":"Burrata Ravioli","post_link":"\/recipes\/burrata-ravioli\/","post_image":"\/wp-content\/uploads\/2023\/02\/Burrata-Ravioli_EXPS_FT23_272513_ST_1_31_1.jpg"},{"post_title":"Is Burrata Pasteurized\u2014and Can You Eat It While Pregnant?","post_link":"\/article\/is-burrata-pasteurized\/","post_image":"\/wp-content\/uploads\/2023\/01\/GettyImages-1349344231-e1684954590213.jpg"},{"post_title":"Peach & Burrata Salad","post_link":"\/recipes\/peach-burrata-salad-recipe\/","post_image":"\/wp-content\/uploads\/2024\/05\/Peach-and-Burrata-Salad_EXPS_FT23_270173_ST_2_16_1.jpg"},{"post_title":"Brunch Burritos","post_link":"\/recipes\/brunch-burritos\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps49371_EDSC153431A01_21_4b.jpg"},{"post_title":"Burrata Pasta","post_link":"\/recipes\/burrata-pasta-recipe\/","post_image":"\/wp-content\/uploads\/2023\/11\/Burrata-Pasta_EXPS_TOHcom23_272344_DR_02_24_7b.jpg"},{"post_title":"Burrata vs. Mozzarella: What's the Difference Between These Italian Cheeses?","post_link":"\/article\/burrata-vs-mozzarella\/","post_image":"\/wp-content\/uploads\/2023\/02\/burrata-vs-mozzarella-getty-images-2.jpg"},{"post_title":"What Is Burrata and How Is It Made?","post_link":"\/article\/what-is-burrata-and-how-is-it-made\/","post_image":"\/wp-content\/uploads\/2023\/01\/GettyImages-1282563002-e1726745583769.jpg"},{"post_title":"Patatas Bravas","post_link":"\/recipes\/patatas-bravas\/","post_image":"\/wp-content\/uploads\/0001\/01\/Patatas-Bravas_EXPS_FT19_245762_F_1018_1.jpg"},{"post_title":"Burrito Pie","post_link":"\/recipes\/burrito-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Burrito-Pie_exps83574_SD1999447D12_15_3bC_RMS-5.jpg"},{"post_title":"Italian Burritos","post_link":"\/recipes\/italian-burritos\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps73238_TH143195B08_05_6b.jpg"},{"post_title":"Fried Burrata","post_link":"\/recipes\/fried-burrata\/","post_image":"\/wp-content\/uploads\/2023\/03\/Fried-Burrata_EXPS_FT23_272472_ST_2_01_1.jpg"},{"post_title":"Burrata Caprese","post_link":"\/recipes\/burrata-caprese-salad\/","post_image":"\/wp-content\/uploads\/2024\/05\/Burrata-Caprese_EXPS_FT23_272700_ST_2_15_1.jpg"},{"post_title":"How to Make a Burrata Appetizer with Tomatoes","post_link":"\/article\/burrata-appetizer-with-tomatoes\/","post_image":"\/wp-content\/uploads\/2023\/03\/FT23_272570_ST_2_22_3-burrata-appetizer-with-tomatoes-scaled.jpg"},{"post_title":"9 Burrata Recipes That Are Bursting with Flavor","post_link":"\/collection\/burrata-recipes\/","post_image":"\/wp-content\/uploads\/2023\/05\/FT23_272700_ST_2_15_2-Burrata-Caprese-TMB-studio.jpg"},{"post_title":"Burrata Pizza Is Taking Over TikTok and You Need to Make It Immediately","post_link":"\/article\/burrata-pizza\/","post_image":"\/wp-content\/uploads\/2022\/12\/Burrata-Pizza-Via-_Lacebakes_-Tiktok-DH-TOH.jpg"},{"post_title":"How to Make an Easy Burrata Salad That Will Impress Anyone","post_link":"\/article\/burrata-salad\/","post_image":"\/wp-content\/uploads\/2023\/03\/FT23_265761_ST_2_07_3-burrata-tomato-salad-TMB-studio-e1726747611394.jpg"},{"post_title":"Mole Poblano","post_link":"\/recipes\/mole-poblano\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mole-Poblano_EXPS_PCBZ18_28307_B04_26_7b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Burrata_EXPS_TOHD24_278588_ChristineMa_10.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/burrata\/","name":"Burrata","datePublished":"2024-11-05","dateModified":"2024-12-19","prepTime":"PT35M","cookTime":"PT0M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Burrata_EXPS_TOHD24_278588_ChristineMa_10.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"Trendy burrata might seem like something you need to order at a specialty store or restaurant, but you can actually learn how to make burrata\u2014the beloved stuffed mozzarella\u2014at home.","recipeIngredient":["3\/4 pound fresh mozzarella curd, divided","Salt","1 pint heavy whipping cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the curd for stretching","text":"In a heatproof bowl, add 1\/4 pound of fresh mozzarella curd, along with enough boiling water to cover the curd and a generous amount of salt. Stir and press curds together until they begin forming a solid mass. Monitor the water to make sure it doesn't get too cool. If you can leave your hands in it comfortably, it's too cool\u2014add more hot water. Once the curds have massed, put on gloves (or dip your hands frequently in cold water) and begin stretching and folding the curd. Keep going until the curd is smooth, glossy and doesn't have any tears. Editor's Tip: Salt the mozzarella water as though you were salting pasta water. It should be about as salty as the ocean. Also, if you don't think you have enough boiling water remaining to stretch the rest of the curd, get another batch going.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the stracciatella filling","text":"Pull the mass of curds into a long rope, then tear the rope into strings or pieces. Put these pieces in a small bowl and add the cream and salt to taste. Set the bowl aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the burrata shell","text":"Add the remaining mozzarella curd (1\/2 pound) to your bowl, along with more boiling water and salt. Follow the same instructions as above until the curds are smooth and glossy. This time, instead of pulling the mass into a rope, form a 6-inch disk that is thicker in the middle and a bit thinner on the edges. If the cheese rips at any point, just plunge it back into the hot water and reshape.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/How-to-Make-Burrata-at-Home_TOHD24_278588_ChristineMa_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Form the burrata","text":"The easiest way to stuff burrata is to put the mozzarella disk in a small, deep bowl. Spoon the creamy stracciatella filling into the center, then pull up the sides of the mozzarella shell until they meet at the top. Pinch tightly to seal. 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It's a shell of mozzarella encasing a filling of stracciatella, which is fresh cream mixed with bits of mozzarella. \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Prep mozzarella curd for stretching. In a heatproof bowl, add 1\/4 pound fresh mozzarella curd, enough boiling water to cover the curd and a generous amount of salt. Stir and press curds together until they start forming a solid mass. Monitor the water to make sure it doesn't get too cool. If you can leave your hands in it comfortably, it's too cool - add more hot water. Once the curds have massed, put on gloves (or dip your hands in cold water), and begin stretching and folding the curd. Keep going until the curd is smooth, glossy and doesn't have any tears.","SequenceNo":1},{"Direction":"   Pull the mass into a long rope, then tear the rope into strings or pieces. 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