Sort ingredients
dan78
QR Code
Listen
Pdf
Start by adding cultures and rennet to warm, fresh cow's milk.
As the milk curdles, separate the whey.
Pour boiling water over the curds and stretch them to make mozzarella.
Create a pouch from the stretched curd and fill it with a mixture of cream and fresh curds.
Seal off the pouch to form the burrata's ball shape.