Making your own burrata only takes three steps. You will need to make the filling, the wrapper, and shape the cheese. To shape your burrata like a pro, watch Chef Adrian Forte’s technique the video above.
You will need...
- 3 balls or 750 g of Fior di Latte Cheese
- 125 ml of 35% Whipping Cream
- 1 tsp to 3 tsp of table salt
- A large pot of water
- An ice water bath
Step 1: The Filling
To start, let 125 ml of 35% whipping cream warm to room temperature. This will make it easier to blend the cream and the cheese together.
Next, cut the Fior di Latte cheese into cubes – they don’t need to be perfect. Use 300 g of cheese for the filling and reserve 450 g in a large bowl for the wrapper. If you don’t have a scale, use one ball for the filling and 2 for the wrapper. Keep in mind that you might end up with excess wrapper if you do so.
Combine the room temperature whipping cream and the 300 g of Fior di Latte cheese cubes in a food processor or a medium-sized bowl. Use the food processor, a fork or a slotted spoon to mash the mixture until there are no more chunks. Aim for a texture similar to Ricotta.
Add 1 tsp of salt at a time until you achieve the desired taste.
STEP 2: THE WRAPPER
Bring your pot of water to a boil, lower the temperature and let it simmer.
Take the 450 g of Fior di Latte cheese cubes you reserved in a large bowl, and ladle hot water in until the cheese is slightly submerged.
Using a rubber spatula, fold the cheese on itself. It should be melting and fusing together at this point. Lift and stretch it with the spatula until you have one consistent, smooth texture with no lumps or bumps.
STEP 3: SHAPE YOUR BURRATA
To form the burrata, take the cheese you just melted, hold one end of it in your hand and the exposed end hang into the bowl. Slowly make a fist, squeezing from your pinky to your index finger, finally pinching off the end using your index and thumb.
Form the pinched off cheese into a circle by flattening the edges, bearing in mind you’ll want it to have a thicker centre. Then, scoop some filling into the wrapper and seal by pinching the edges again. If it doesn’t seal right away, continue pinching and dip the top into hot water so the cheese warms up and sticks together more easily.
Finally, place the burrata in an iced water bath and repeat.
If the hot water in which your wrapper cheese is submerged cools down, the cheese will firm up, making it harder to form your next burrata. Empty the water back into the simmering pot and scoop more hot water back into the bowl.
Congratulations, you just made your first batch of brag-worthy burrata! This fresh and delicious artisanal cheese is a perfect base for a summer appetizer menu. Bonus: serving signature seasonal dishes is a great way to attract more customers!
For more expert advice, sign up for our newsletter.