How to Make Burrata Cheese at Home | Food How To

there's nothing quite like biting into the buttery milky creamy cousin of fresh mozzarella burrata well what if I told you you can make this decadent cheese at home I'm here in Beverly Hills at Dominic's restaurant where chef Brandon Boudet is going to teach us how to make our very own homemade burrata all right chef I am so excited to learn how to make homemade burrata from scratch what do we need to get started you got 1 gallon of milk you're going to have 1 and 1/2 teaspoons of citric acid 8 drops of vegetable rennet and we have a 3 or 4 tablespoons of raw cream and just in kosher salt to season the water when we're actually stretching the curds okay what's the first thing we need to do we're going to start with pouring a gallon of raw milk into a stainless steel pot we're going to heat the milk up right to a hundred degrees and once we start this process we're gonna add some citric acid to it with a quarter cup of cool water great okay you just want to lightly start to stir it and you see it so it hits 100 degrees you see how it's starting to break up a little bit the curds are starting to separate from the way so we took this off of the heat and as you can see it's already developing those curds and whey so now we're going to add some vegetable rennet Brennan is enzyme which is actually going to help coagulate the cheese which going to take about 15 minutes and we're doing how many drops about 8 to 10 we just want to stir that des will rend it in a couple times and now we're going to wait for 15 minutes and that's how it can all kind of coagulate together separate the curds from the whey and if you look at it and you see you can kind of tilt it and it looks like a big giant piece of silken tofu okay so what do we do next you're going to cut one way and then the other way so we want to get more that water the way out of the curds okay so I cut those into the 1-inch squares and we're gonna put it back on the heat and we're gonna heat it nice and slow up to 105 degrees it'll release the way from the curds and you just want to stir nice and slowly you don't wanna stir it too vigorously that's just going to break it all up you want the curves to pretty much stay intact but you want to just release that way from the curds we're not trying to break it up all right so we hit the 105 so now what do we do we're gonna pull it off the fire I'm going to continue to stir nice and slowly again for about 10 minutes and now it's kind of forming these bigger and more solid masses and that's exactly what you want and now we want to strain it into just a normal colander like this now chef why don't we use cheesecloth for this we want the nice big chunky curds to actually stay in there and some of that smaller little particles to just go by the wayside you got it there we go there we go so just going to let it drain off you can kind of agitate it a little bit just kind of let it go you see if we're using cheesecloth this process would take forever and you would have these smaller little pieces in there what you don't want it's going to stop you from getting a nice smooth mozzarella by having those little small particles in there okay so we have allowed this to drain a little bit now what's next did you take some of these curds and you're going to shred them up with your fingers just like that okay we're gonna add some cream to it that's it that's the center of burrata cheese so this is all of our curds okay we're going to take about a quarter of these curds you're gonna put it in this bowl just tear it apart with make into little bitty small pieces you want it to resemble like cottage cheese yes am i doing a good job well great then we have two or three tablespoons of cream we're going to put this to the side and now we're going to start working on our curds to make that mozzarella all right chef so we have the rest of the curds and some hot water what are we going to do next so we drained them really well we are going to place them in hot water as hot as your hands can handle it and then we're going to salt the water and that's going to help seasoning the cheese you're basically you're heating these up and they're gonna all kind of melt together great okay so do you slowly add more and more to your little balls okay so look I just took like two clumps and they're coming together okay not too hard just see how it's starting to kind of melt it's becoming shiny and soft and pliable I would say for a gallon of milk you want to get you want to try and create three balls put them back in there and then we're going to add a little bit more hot water so chef something that would be really convenient is having hot water nearby yes you can have a nice tea kettle next to you with some warm water in it or have a pot with a good bit of water in there how long does this process take probably about 10-15 minutes probably about 10 minutes before you can have to start stretching okay so now that we have these nice soft pliable balls are we going to start kneading yes I'm going to start stretching kneading and all you want to do you don't want to play with it too much you want to just start stretching it you want to get this nice thin sheet like you're making a thin crust pizza this is it feels just like this yeah you want to make them about seven or eight inches across okay does that look good and looks about right just throw yours in the water for right now and so what we have like we talked about earlier is we took some of that curd mixture so this is what really makes this Virata so you want to just take 1/3 of this mixture so you're just gonna fold it over fold it over like a little burrito yeah like you're making a little burrito and then you can form it into a little ball like that and then to kind of seal it just just hold it back in that water in there kind of melts it and seals it all together you kind of pinch it off so the ones that we're not using right now they're staying here so they stay nice and warm and pliable so they don't want tough enough all right chef so we have our broader ball how do you like to serve your broad at Dominic here at Dominick's I like to keep it pretty simple like you just want to taste that fresh burrata cheese so we have a little grilled ciabatta right there ready to go rub that little garlic and then we're just gonna slice some of this oh there we go you can see the nice cream and curds and that really smooth pillow that's encasing it oh my goodness looks so delicious and I see you have some roasted red peppers beautiful a little fresh basil Oh beautiful you ready to go eat this yeah let's go to your patio and try all right chef this looks delicious I'm dying to just get right in there ready yeah cheers Cheers pretty good right it's free me it's smooth so decadent that's good fit with mine I know it's great with the wine chef thanks so much for teaching us how easy it is to make homemade burrata thank you and thank you for watching I'm brandy and I'll see you next time on pop sugar food

Channel: POPSUGAR Food

Views: 353,380

Rating: 4.8491049 out of 5

Keywords: POPSUGAR Food, YumSugarTV, easy recipes, cooking basics, dessert recipes, food, food tutorials, Food How To, Burrata (Cheese), cheese DIY, Do It Yourself (Website Category), Dominick's restaurant, simple, coffee, recipes, cook, homemade, eat, bake, comfort, entertain, entertaining

Id: uNxeeS2DMY8

Length: 7min 17sec (437 seconds)

Published: Mon Jun 24 2013