Homemade Burrata Cheese
Ingredients: citric acid, water, rennet tablet, low pasteurized milk, ricotta · 120 min cook time · 785kcal · ~₩15,100
Ingredients
4.6g citric acid, 1cup water, 0.25개 rennet tablet, 3.6L low pasteurized milk, 100g ricotta, 100g mascarpone, to_taste cream, to_taste salt
Instructions
1. Measure 4.6g of citric acid.
2. Dissolve the citric acid in 1 cup of water.
3. Crush 1/4 of a rennet tablet. Rennet is a mixture of enzymes that help the curd form.
4. Dissolve the crushed rennet in 1 cup of water.
5. Pour 3.6L of low pasteurized milk into a pot and heat it on low heat.
6. When the milk reaches 20°C, add the citric acid solution and stir gently.
7. When the milk reaches 31~32°C, add the rennet mixture and stir about 20 times.
8. Turn off the heat and wait for the curd and whey to separate.
9. Cut the curd into squares to help separate the whey.
10. Strain the whey from the curd.
11. Microwave the curd for about 20~30 seconds to take out more whey faster. Repeat this process a few times and the curd will start to ball up.
12. Set aside some of the curd for the filling. This will be the sauce inside the burrata cheese.
13. Add 100g of ricotta and 100g of mascarpone to the reserved curd.
14. Keep adding cream until you get the desired creaminess.
15. Lastly, add some salt for seasoning.
16. The strained whey needs to be softened in a bath of heated whey and stretched constantly. When the curd becomes smooth and elastic, it's ready.
17. Stretch and flatten the curd in a sheet and lay on a goblet.
18. Add the cheese filling in the center and quickly fold the sheet closed. I saw professional cheese makers do this on their palm, but I needed the help of a goblet.
19. Season the burrata with just olive oil and pepper for a taste test.
20. Serve with French toast and bacon, or with shine muscat salad.
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