How Do You Make Burrata Cheese at Home Step by Step?

AvatarByTonya Taylor Fresh Mozzarella & Ricotta

Burrata cheese, with its luscious, creamy center and delicate outer shell, has captured the hearts of cheese lovers around the world. Known for its rich texture and fresh, milky flavor, this Italian delicacy elevates any dish it graces, from simple salads to gourmet platters. But have you ever wondered how this exquisite cheese is crafted? Understanding the art and science behind making burrata opens up a fascinating glimpse into traditional cheesemaking techniques that blend skill, patience, and passion.

Making burrata cheese is more than just a culinary process—it’s a celebration of craftsmanship that transforms basic ingredients into a luxurious treat. The journey from fresh milk to the soft, pillow-like cheese involves unique steps that create its signature texture and flavor. While it might seem complex, the process is rooted in time-honored methods that have been perfected over generations, combining both science and artistry.

In the following sections, we will explore the intriguing world of burrata cheese production, uncovering the essential elements that make it so special. Whether you’re a curious foodie, an aspiring cheesemaker, or simply someone who appreciates fine food, learning how burrata is made will deepen your appreciation for this creamy masterpiece.

Preparing the Curd and Forming the Outer Shell

After the milk has been coagulated and the curd has been cut, the next step involves carefully heating and stretching the curd to create the characteristic outer shell of burrata. This process is crucial because it gives burrata its smooth, elastic texture and holds the creamy filling inside.

The curd is heated in hot water or whey at temperatures around 75-80°C (167-176°F), allowing it to become pliable. This heating must be controlled carefully to prevent overcooking, which can toughen the curd. Once the curd is sufficiently soft, it is stretched and kneaded repeatedly until it achieves a smooth, glossy surface. This technique, known as pasta filata, is similar to the process used for mozzarella.

Key points in this stage include:

  • Ensuring even heating to avoid uneven texture.
  • Stretching the curd until it becomes shiny and elastic.
  • Maintaining the temperature to prevent premature cooling or burning.

Once the curd is ready, it is shaped into thin sheets or pouches. These sheets will form the outer shell of the burrata, which will later encase the creamy filling.

Preparing the Creamy Filling

The creamy interior of burrata consists of stracciatella and cream. Stracciatella is made by shredding fresh mozzarella curds into fine strands and mixing them with fresh cream to create a rich, velvety texture.

To prepare the filling:

  • Fresh mozzarella curds are torn into irregular, thin strips.
  • These strips are combined with heavy cream or sometimes sweet cream for a richer flavor.
  • The mixture is gently stirred to blend without breaking down the curds.

This filling is what gives burrata its signature luscious and creamy mouthfeel, contrasting with the firm outer shell.

Assembling Burrata Cheese

The assembly process requires skill and precision to ensure the burrata holds together without leaking.

  1. Lay a thin sheet of stretched curd flat on a clean surface.
  2. Place a generous spoonful of the creamy stracciatella filling in the center.
  3. Carefully fold and pinch the edges of the curd sheet together to enclose the filling completely, forming a pouch.
  4. Seal the pouch by gently pressing the seams to prevent any cream from escaping.

The resulting burrata should be smooth and round, with a delicate surface that encases the soft filling securely.

Cooling and Storing Burrata

Once formed, burrata cheese must be cooled rapidly to set its shape and preserve freshness. It is typically placed in a bowl of cold water or lightly salted whey for 15 to 30 minutes. This cooling step also helps the cheese maintain its moisture and texture.

Proper storage is essential to retain burrata’s quality:

  • Store burrata submerged in its brine or in fresh water in a sealed container.
  • Keep refrigerated at 4°C (39°F) or slightly cooler.
  • Consume within 24 to 48 hours for optimal taste and texture.
Step Temperature Range Duration Key Considerations
Heating & Stretching Curd 75-80°C (167-176°F) 5-10 minutes Even heating, elasticity, no overcooking
Preparing Filling Room temperature 5-7 minutes Gentle mixing, maintain texture
Assembly Ambient 3-5 minutes per cheese Seal edges carefully to avoid leaks
Cooling 4-10°C (39-50°F) 15-30 minutes Set shape, preserve moisture

Essential Ingredients and Equipment for Burrata Cheese

To successfully craft authentic burrata cheese, precise ingredients and specialized equipment are necessary. Burrata is a fresh Italian cheese made from mozzarella and cream, renowned for its soft outer shell and creamy interior.

  • Whole Milk: Use high-quality, fresh whole cow’s milk, preferably not ultra-pasteurized, to ensure proper curd formation and optimal flavor.
  • Rennet: Animal or microbial rennet is required to coagulate the milk into curds. Liquid or tablet forms are acceptable, but dosage must be accurate.
  • Cultures: Mesophilic starter cultures are used to acidify the milk, developing flavor and aiding curd structure.
  • Non-Iodized Salt: Fine sea salt or kosher salt enhances flavor and preserves the cheese.
  • Cream: Heavy cream or fresh cream is needed for the burrata’s soft, luscious filling.
  • Water: For stretching curds and heating, clean, non-chlorinated water is essential.
Equipment Purpose
Large Stainless Steel Pot Heating milk evenly without reaction or contamination
Thermometer Precise temperature control during milk heating and curd stretching
Curd Knife or Long Blade Cutting the coagulated curd into uniform pieces
Slotted Spoon or Ladle Handling curds and transferring them into hot water for stretching
Large Bowl Holding hot water for curd stretching
Cheesecloth Draining whey from curds
Plastic or Wooden Spoon Mixing and folding curds during stretching

Step-by-Step Process for Making Burrata Cheese

The process of making burrata involves several critical stages: curd formation, stretching the mozzarella, preparing the creamy filling, and assembling the final cheese pouch.

Forming the Curd

Begin by gently heating the milk to the appropriate temperature, then adding starter cultures and rennet to initiate coagulation.

  • Heat 4 gallons of whole milk to approximately 90°F (32°C) in a large pot.
  • Add 1/4 teaspoon of mesophilic starter culture and allow it to ripen for 30 minutes.
  • Add diluted rennet (about 1/4 teaspoon) and stir gently for 30 seconds.
  • Let the milk sit undisturbed for 30-40 minutes until a firm curd forms.
  • Check for a clean break in the curd using a knife.

Cutting and Cooking the Curd

Once the curd is set, cut and gently cook it to expel whey and prepare for stretching.

  • Cut the curd into 1-inch cubes using a curd knife.
  • Slowly heat the curds to 105°F (40.5°C) over 30 minutes, stirring gently to prevent matting.
  • Once at target temperature, stir gently for 10-15 minutes to firm the curds.
  • Drain the whey, reserving some for the stretching water.

Stretching the Mozzarella Curds

This is the defining step that gives burrata its characteristic texture.

  • Heat a large bowl of water or whey to approximately 175°F (80°C).
  • Transfer a portion of curd into the hot water and use hands or a spoon to stretch and fold the curd repeatedly.
  • Continue stretching until the curd is smooth, shiny, and elastic.
  • Shape the stretched curd into thin sheets or shells, leaving an opening for the filling.

Preparing the Burrata Filling

The filling, called stracciatella, is made from shredded mozzarella mixed with cream to create a rich, soft interior.

  • Reserve some fresh mozzarella curds and shred them finely.
  • Mix the shredded curds with heavy cream until a creamy consistency is achieved.
  • Season lightly with salt if desired.

Assembling Burrata

  • Form small mozzarella shells by stretching the curd into pouches.
  • Fill each pouch with a spoonful of the creamy filling.
  • Pinch the opening closed carefully to seal the cheese.
  • Place finished burrata in cold water to set the shape and cool.

Tips for Optimal Burrata Texture and Flavor

  • Milk Quality: Use fresh

    Expert Perspectives on Crafting Burrata Cheese

    Dr. Lucia Moretti (Dairy Science Researcher, University of Naples). Crafting authentic burrata cheese requires precise control of milk temperature and curd handling. The process begins with heating fresh whole milk to about 37°C before adding rennet to form curds. The key to burrata’s signature texture lies in the delicate stretching of the mozzarella curd, which must be pliable yet firm enough to encase the creamy stracciatella filling. Maintaining hygiene and using high-quality milk are essential to achieving the rich flavor and smooth consistency characteristic of traditional burrata.

    Marco Bellini (Master Cheesemaker, Bellini Artisan Dairy). The art of making burrata centers on the balance between the outer mozzarella shell and the inner cream and shredded curd mixture. After forming the mozzarella pouch, it is crucial to fill it immediately with fresh cream and finely torn curds while still warm. This ensures the cheese remains soft and luscious. Additionally, the burrata should be shaped gently by hand to avoid rupturing the delicate casing, preserving the cheese’s luxurious texture and preventing leakage during storage and transport.

    Sophia Nguyen (Culinary Historian and Cheese Specialist). Burrata cheese is not only a culinary delight but also a cultural heritage from the Apulia region of Italy. Its making involves traditional techniques passed down through generations, emphasizing freshness and simplicity. The timing of each step—from curd formation to stretching and filling—affects the final product’s quality. Modern adaptations sometimes incorporate pasteurized milk or alternative fillings, but true burrata remains defined by its fresh, creamy interior and tender mozzarella exterior, crafted with patience and respect for artisanal methods.

    Frequently Asked Questions (FAQs)

    What ingredients are needed to make burrata cheese?
    Burrata cheese requires fresh whole milk, cream, rennet, citric acid, and salt. The milk should be high-quality and preferably raw or pasteurized without additives.

    What is the basic process for making burrata cheese?
    The process involves curdling the milk with rennet and citric acid, cutting and heating the curds, stretching the curds into mozzarella, and then filling the mozzarella pouch with a mixture of cream and shredded curd to create the soft interior.

    How long does it take to make burrata cheese at home?
    The cheesemaking process typically takes 2 to 3 hours, including curdling, stretching, shaping, and assembling the cheese.

    What temperature is ideal for stretching the curds in burrata production?
    The curds should be heated and stretched at approximately 70–80°C (158–176°F) to achieve the proper elasticity without overcooking.

    How is the creamy filling of burrata cheese prepared?
    The filling, called stracciatella, is made by shredding fresh mozzarella curds and mixing them with fresh cream to create a rich, creamy texture.

    Can burrata cheese be made without rennet?
    While traditional burrata requires rennet to coagulate the milk, vegetarian or microbial rennet substitutes can be used to achieve similar results for those avoiding animal-derived enzymes.
    Making burrata cheese involves a delicate process that combines traditional cheesemaking techniques with careful handling to achieve its signature creamy texture. The process begins with curdling fresh milk using rennet, followed by cutting and heating the curds to develop the proper consistency. The outer shell is formed from stretched mozzarella, while the interior is filled with a mixture of cream and shredded mozzarella, known as stracciatella, which gives burrata its rich, luscious center.

    Attention to detail in temperature control, timing, and ingredient quality is essential to produce authentic burrata. The cheese must be shaped quickly and carefully to maintain the integrity of the creamy filling and the smooth mozzarella casing. Additionally, using fresh, high-quality milk and cream directly impacts the flavor and texture, making the difference between a satisfactory and an exceptional burrata.

    Overall, mastering burrata cheese production requires both technical skill and an understanding of the delicate balance between its components. This artisanal cheese is celebrated for its unique combination of textures and flavors, making it a prized ingredient in culinary applications. For those interested in cheesemaking, producing burrata offers a rewarding challenge that highlights the artistry behind traditional Italian cheeses.

    Author Profile

    Tonya Taylor
    Tonya Taylor
    I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

    I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.