Burrata begins with making your own Mozzarella and Stracciatella, a two-part process which can be done in a single day or divided into two days.

Heat the milk to 98F, adding calcium chloride if using.

Sprinkle the culture powder over the surface of the milk and allow about 2 minutes for the powder to re-hydrate before stirring it in.

Hold the milk with culture quiet for the next 90 minutes to allow the culture to begin doing its work.

Once the milk has ripened, add the diluted rennet and let it sit quiet for 20-25 minutes.

Cut the curd mass into ¾-1” pieces and allow to rest for 5 minutes.

Stir slowly for 10 minutes to allow the curd surfaces to firm up more.

Let curds settle under the whey for 30-60 minutes.

Remove the whey down to the level of the curd and move the curd to a cheese form or colander lined with draining cloth.

Heat a pot of water to 185-190F for stretching the curd.

Take ⅓ of the curds and cut them into thin strips or break into ¾ inch pieces.

Pour hot water around the edges of the cut curds until they are half submerged.

Once the curd stretches nicely, begin pulling the curd into a ¾ to 1 inch wide rope.

Cut the rope into 3-4 inch lengths to make string cheese.

Render the short lengths into thin strands of mozzarella and place them into a bowl with the heavy cream.

For wrapping, roll the mozzarella into small balls and press into thin disks.

Scoop Stracciatelli into the center of the wrap and close it at the top.

Tie a string or ribbon around the neck to secure it.

Drop the finished Burrata into cold water to chill.