Burrata is a fresh Italian cheese and is part of the mozzarella family. The name burrata means “buttered” in Italian because of the  oozy, buttery inside surrounded by the solid mozzarella coat. Burrata is a great recipe to get creative with as homemade burrata can be stuffed with almost any flavour combination you can dream up.

Make Burrata using our Fresco Italiano Cheese Making Kit.




  • 2L full cream unhomogenised milk.
  • 1 tsp (5ml) citric acid, (diluted in 30ml cool, non-chlorinated water).
  • ⅛ tablet rennet or 1ml liquid rennet (diluted in 30ml cool, non-chlorinated water).
  • ¼ cup salt.
  • 3L tap water.
  • Handful of ice cubes.
  • 2 tbs. whole milk ricotta, or torn up unstretched mozzarella curd.
  • 1-2 tsp melted butter or pure cream.
  • Salt to taste.


  1. Measure out 30ml cool, non-chlorinated water into a measuring cup and stir in the citric acid, until dissolved.
  2. In a separate vessel, measure out a further 30ml cool, non-chlorinated water, and stir in the rennet.
  3. Pour the milk into a saucepan, and stir in the diluted citric acid.
  4. Warm the milk to 33°C (whilst constantly stirring, to prevent scalding).
  5. Remove the saucepan from the heat, and stir in the diluted rennet solution. Count to 30, then stop stirring immediately.
  6. Cover the saucepan, and let it sit undisturbed in a warm spot (e.g. in an oven on ‘warm’ setting, or a kitchen sink with warm water) for 15 minutes, or until a “clean break” (clear knife incision) is present.
  8. Once a “clean break” is present, cut the curd into 2.5cm cubes.
  9. Place the saucepan back on the stove, and warm the curds to 43°C. Stir the curds very gently, and slowly as they warm up, but try not to break them apart.
  10. The curds will eventually clump together, and separate more completely from the yellow whey.
  11. Using the slotted spoon, gently scoop the curds into the cheesecloth-lined colander to drain.
  12. Whilst draining, prepare a bowl of water using: 1L water, the salt and ice cubes.
  14. Mix the filling ingredients together and set aside.
  16. Heat 2L of water to 75°C, in a saucepan on the stove. Try to maintain this temperature throughout the stretching step.
  17. Put on your gloves (two pairs are recommended) and take half the amount of curd onto your slotted spoon. Immerse the curd in the hot water for approximately 40 seconds, or until the curd has melted and become stretchy.
  18. Stretch the curd out, and fold it back on itself, over and over again until it becomes smooth, elastic and glossy.
  19. You may need to immerse the curd in the hot water again as it cools down, to keep it nice and stretchy. Ensure you do not squeeze or overwork the curd, as this can result in tough, rubbery cheese.
  20. Once you have reached a smooth, glossy consistency, stretch the curd out flat and create a little pocket in the palm of your hand, or using a water glass or small bowl. If the curd begins to tear or become stiff, warm it back up again in the hot water.
  21. Scoop half of the filling into the pocket and gather the sides of the curd together, bringing them up to engulf the filling sealing the contents (like a money bag or purse). Work quickly to ensure the curd is still pliable and will stick together. Optional: Use kitchen string/twine to gently tie the top together before placing it into the prepared bowl of salty water.
  22. The burrata can be used after 5 minutes in the salty water. It will last for approximately 7 days in the fridge, however this can vary depending on the freshness of the milk.
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