Burrata

 

My friend, Barbara, and I took a cheese making class; Mozzarella & Burrata. So much fun. I have made the burrata twice now; both times successful. The ingredients & directions are definitely tailored to my induction cooktop and my microwave. Placing on the blog, simply so I do not forget! Recipe makes 6 pillows.

Ingredients:

• 1 gallon whole cow's milk (Origin brand found @ Whole Grocers) 
• 1 1/2 teaspoon citric acid dissoved in 1/2 cup distilled water (citric acid found @ Ace)
• 1/4 teaspoon rennet dissoved in 1/4 cup distilled water (rennet purchased @ the farm I took the class)
• non-iodized salt
• Italian herb blend
• heavy cream or ricotta (to fill Burrata)

Directions:

Mix the citric acid in the distilled water and stir till clear.

Pour milk into stainless steel pot and pour the citric acid solution over slotted spoon while moving the spoon above the pot.

Heat the milk to 90-degrees (using a milk thermometer). Dial 7 on my induction cooktop. Stir continuously until desired temperature reached.

Remove pot from heat and dilute rennet.

Pour rennet over slotted spoon held above pot. Gently lower the skimmer to pot of pot and then back through milk.

Cover the pot and leave undistrubed for 10 minutes. 

Check the curd with a knife. You are looking for a clear separation between the curd and the whey.

Cut the curd with a knife into small squares.

Place pot back on cooktop and heat slowly to 105-degrees, 2.5 dial on induction. Gently move the curds from bottom to top of the pot every 2-3 minutes at first and gradually more often as curds begin to get firm.

At 105-degrees take the pot off the heat and continue stirring for 2-5 minutes.

Ladle curds into microwaveable bowl and drain off excess whey.

Set aside about 6 ounces of mozzarella. Add cream, salt and Italian seasoning. Combine.

Place palm size curds and place in microwave on a plate and microwave on high for 18-20 seconds.

Drain, sprinkle on a little salt and gently fold and knead the curds between your hands until curds knit together. Taste and add more salt if needed.

Microwave another 17-18 seconds.

Drain and stretch the curds again until smooth and shiny.

Form into a 4-inch square, fill and pull up opposite sides together; then pull the other 2 sides together and pinch.

Repeat with remaining curds.

If refrigerate you may heat for 10 seconds in microwave.

Drizzle with a bit of EVO and or balsamic vinegar.