For many cheese lovers, their first experience with burrata is unforgettable. What looks like a regular ball of fresh mozzarella gives way under a butter knife to reveal creamy, oozy strings of mozzarella cheese, called stracciatella, which makes for a delightful surprise. Burrata is the kind of food one might refer to as “sexy” if one was so inclined, a wonderfully rich flavor and textural experience.
We’ve purchased ready-made burrata from cheese markets, but we never dreamed that making it at home could be so simple. When Caputo Brothers Creamery of Spring Grove, PA came to the Pennsylvania Kitchen, its president and co-founder, Rynn Caputo, brought along this amazing technique to share. The recipes start with Caputo Brothers’ cultured Mozzarella Curds, which are made with non-GMO feed, pasture-based milk from local, family-owned dairy farms and are cut by hand, and the only other ingredients are heavy cream, hot water and salt. It takes a bit of time and care, but if you like a good DIY kitchen project, you’re going to love making homemade burrata! Paired with local heirloom tomatoes — Caputo and her family head to the Tomato Barn in Washington Boro, PA, each year to stock up — there’s no better summer snack.
Check out the technique in our video with Rynn Caputo of Caputo Brothers Creamery, then head here for the full recipe!
- Video and photo: Dish Works
