Homemade Burrata Recipe — Soft, Silky & Utterly Indulgent

There’s a certain romance to Burrata. It’s a cheese that looks modest on the outside — a simple white pouch — yet hides a luxurious, creamy centre that feels almost decadent. Making it at home is surprisingly peaceful. It’s a slow, gentle process, the kind that encourages you to breathe a little deeper and enjoy the rhythm of the kitchen.

Burrata isn’t a cheese you rush. It’s one you coax into existence, step by step, until it becomes something soft, delicate, and quietly spectacular.

Ingredients

For the Mozzarella Shell

4 litres whole milk (fresh if possible, not UHT)

½ teaspoon liquid rennet (or equivalent tablets)

1 teaspoon citric acid dissolved in 50 ml warm water

1 teaspoon cheese salt

For the Stracciatella Filling

• 150 g fresh mozzarella curds (from your batch)

• 150 ml double cream

• A pinch of salt

How to Make It

1. Warm the Milk

Pour the milk into a large pot and heat it gently to 32°C. This is not a moment for impatience — think of it as easing the milk into a pleasant mood. A slow warm-up helps the curds form beautifully later on.

2. Add the Citric Acid

Stir in the dissolved citric acid. You’ll notice the milk thickening ever so slightly, as if it’s preparing itself for the transformation ahead. This step gives Burrata its signature stretch.

3. Add the Rennet

Dilute the rennet in a splash of cool water and stir it into the milk with long, sweeping motions. Cover the pot and leave it somewhere peaceful for 40–45 minutes. When you return, the milk should have set into a soft, custard-like curd — a quiet, satisfying moment every cheesemaker enjoys.

4. Cut the Curds

Cut the curd into neat cubes. They don’t need to be perfect; Burrata is a forgiving cheese. Let the curds rest for 5 minutes so they firm up slightly.

5. Heat the Curds

Warm the pot gently to 38–40°C, stirring occasionally. The curds will shrink and become springy — a sign that everything is going exactly as it should. There’s something soothing about watching them transform.

6. Drain the Curds

Transfer the curds into a cheesecloth-lined colander. Let them drain for 10–15 minutes, then press lightly to remove excess whey. This is your mozzarella base — smooth, elastic, and ready for shaping.

7. Make the Stracciatella (the creamy heart)

Take about 150 g of your mozzarella curds and tear them into thin, delicate strips. Mix them with double cream and a pinch of salt. The mixture should look like silky ribbons floating in cream — soft, luxurious, and almost mischievous. This is the soul of Burrata, the part that makes people close their eyes when they take the first bite.

8. Form the Mozzarella Shell

Heat a pot of water to 75–80°C. Place a portion of mozzarella curd into the hot water until it becomes stretchy, glossy, and obedient. Flatten it gently into a round sheet — like shaping a warm, pliable pancake of cheese.

Take your time here. Mozzarella has a personality, and it behaves best when treated kindly.

9. Fill and Seal

Spoon a generous amount of stracciatella into the centre of your mozzarella sheet. Lift the edges and gather them together, forming a soft pouch. Twist gently to seal — not too tight, not too loose. Burrata doesn’t need to be perfect; its charm lies in its softness and the promise of cream inside.

Place the finished Burrata into cold water for 10 minutes to help it firm up.

10. Chill and Set

Transfer the Burrata to the fridge and let it rest. As it chills, the outer shell will firm up just enough to hold its shape, while the inside remains gloriously creamy. It’s a cheese that rewards patience.

Serving Suggestions

Burrata is happiest when paired with fresh, simple flavours — things that let its creaminess shine.

Try it with:

Ripe cherry tomatoes, olive oil, and basil

Grilled peaches or figs

A drizzle of balsamic glaze

Warm crusty bread

Rocket salad with lemon and cracked black pepper

Roasted peppers with garlic and thyme

Prosciutto and melon for a classic Italian pairing

Serve it whole and let your guests cut into it. The moment the creamy centre spills out is pure theatre — gentle, elegant, and always met with a small gasp of delight.

If you’re inspired to make cheese at home, we offer rennet, starter cultures, moulds, and cheese‑making essentials — shipped across the UK and internationally. Perfect for beginners, hobbyists, and artisan makers alike.