DIY Mozzarella and Burrata
Hellthy Junk Food • February 23, 2020
If you have never known how cheese was made but wanted to this is for you.
1,100 Calories for 1 Large Burrata -
4 pound one is about 5 times that size
DIY Mozzarella and Burrata (I made a 4 POUND BURRATA on my BIRTHDAY)
We learned from our friend at Fresh Mozzarella USA that burrata means butter in Italian, which gives us so much more insight into why we're all so obsessed with the dish.
Below are instructions to making your own mozzarella. If you are interested in creating burrata at home you will need at least 2 batches of the curd. One to be used for the creamy cheesy filling and the second for the outside.
Ingredients:
1 Batch
- 1 Gallon of Milk
- 1 1/4 cup water (1/4 used separate)
- 1 1/2 tsp Citric Acid
- 2 Junket Rennet Tablets
- 1 1/2 tsp Salt
- 1 Cup Heavy Cream
- Thermometer
- 2 Large Stock Pot
- Rubber Gloves
- HJF Cutting Board: http://bit.ly/2Eyhr3R
- HJF Apron: http://bit.ly/2Ez9Cz0
Instructions:
MOZZARELLA
- Dissolve Citric Acid into 1 Cup of Water. Dissolve Junket Rennet Tablet in 1/4 Cup water. Dissolve.
- Combine milk with Citric Acid solution in a pot and bring to 90°F.
- Once you reach temperature, remove from heat and add rennet solution. Stir for half a minute. Cover and sit for 5 minutes.
- Cut curds floating on top in a grid and put on medium high heat, stirring until reaches 105°F.
- Strain curds from their weigh and put aside in a separate bowl.
- Add salt.
- Bring to 135°F by kneading the cheese dough together. You can use the microwave method, microwaving for 30 second intervals, stirring/kneading in between until you reach temperature OR use hot water and strain as the heat is retained, and refilling to keep the temperature. This is the best way if you want the cheese to get super creamy and elastic.
- Knead the cheese dough until the curds come together and shape into mozzarella balls and place into a bowl of salted water.
- Serve or refrigerate until ready to serve.
BURRATA
If you are making the burrata - form one of the batches into the mozzarella ball, and set the other batch aside to cook at a later step.
1. Cut, shred, or dice the mozzarella and let it soak in a bowl with half and half and salt, maximum 24 hours.
2. Reheat the second batch of curds and knead into mozzarella.
3. Press out dough into a circle creating a space in the center to scoop in the filling.
4. Close up and place into a bowl of salted water. Serve or refrigerate until ready to serve.
Mozzarella is great for pizza or Caprese salads. All you need are some tomatoes and basil.
Burrata is delicious on it's own with a drizzle of olive oil, balsamic, salt and pepper. Stick an arugula salad and some prosciutto on there too and you'll have phenomenal dish.
Nutritional Facts:
Serving Size: 1 Calories: 1,100 Fat: 100 Saturated Fat: 64 Unsaturated
Fat: 0 Trans Fat: 0 Carbohydrates: 6 Sugar: 3 Sodium: 2 Fiber: 0 Protein: 44 Cholesterol: 0
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