How to Make Homemade Burrata

We teamed up with our friend and lovely chef Camille Becerra to bring you this step by step Burrata making piece. For those of you not familiar, Burrata is a fresh mozzarella filled with a gooey creamy center. “Burrata” in Italian- literally means “buttered” (nuf said !) Start off with a few simple ingredients: 2 lbs curd (cow’s milk), sea salt and 1 pint heavy cream. Camille gets her curd at Di Palo’s in Little Italy. Scroll down for the 9 step guide or click on the recipe card for a printable version.

Step 1:  allow the curd to come to room temperature and cut into 1 inch cubes

Step 2: In a large pot, boil water and add a good amount of salt, taste the water it should taste like seawater. Turn the flame to very low or off and add the curd cubes

Step 3: With your hands or a wooden spoon knead the curd so that it begins to come together

Step 4: After a few turns remove about ¼ of the curd and begin stringing it apart

Step 5: Add enough heavy cream to the frayed curd so that it resembles the consistency of ricotta.

Step 6: Continue kneading the remaining curd till soft and malleable.

Step 7: Pinch off 3 inch balls from the mother curd, and while still hot spread thin, if it cools too much and looses its pliability dunk in into the warm water

Step 8: Scoop a good amount of the heavy cream-cheese filling into the curd you’ve spread thin and immediately close all the ends to resemble a little pouch

Step 9:  have a bowl of lightly salted cool water to drop your pouches of burrata into. Buon appetito !

Burrata

2 lbs curd
sea salt
1 pint heavy cream

-allow the curd to come to room temperature and cut into 1 inch cubes.
-in a large pot, boil water and add a good amount of salt, taste the water it should taste like seawater.
-turn the flame to very low or off and add the curd cubes.
-with a spoon knead the curd so that it begins to come together.
-after a few turns remove about ¼ of the curd and begin stringing it apart.
-add enough heavy cream to the frayed curd so that it resembles the consistency of ricotta.
-continue kneading the remaining curd till soft and malleable.
-pinch off 3 inch balls from the mother curd, and while still hot spread thin, if it cools too much and looses its pliability dunk in into the warm water.
-scoop a good amount of the heavy cream-cheese filling into the curd you’ve spread thin and immediately close all the ends to resemble a little pouch.
-have a bowl of lightly salted cool water to drop your pouches of burrata into.

Recipe By Camille Becerra

59 comments
  1. Elizabeth says: January 21, 20112:01 am

    Wow. Is it really this simple?

  2. HHart says: January 21, 201110:46 am

    Yum! Could you make curd yourself like you would when you are making regular mozz, with milk and rennet, etc?

  3. Emily says: January 21, 201112:08 pm

    I’ve made mozzarella before, but this is a whole new level! I can’t wait to attempt it myself.

  4. Le Rocher says: January 22, 20111:53 pm

    Absolutely amazing!!!!!!!

  5. Claiborne @ Buttered Bread says: January 23, 20115:04 pm

    Fantastic! Burrata is one of the finest things on earth, so thank you for this lovely step-by-step. How would you recommend storing this, once made? I usually buy them wrapped in banana leaves…

  6. Elisabet Figueras says: January 24, 20112:52 am

    Amazing! I love burrata, I’ll try soon
    Thanks a lot!

  7. Elizabeth Minchilli says: January 25, 20111:40 am

    Lovely post. We have burrata on tap here in Italy, but wonderful to be able to share this for those who are less fortunate!

  8. admin says: January 25, 20111:49 pm

    hhart – yes, absolutely !

  9. admin says: January 25, 20111:53 pm

    and buttered bread, you can simply store the burrata in cold water in the fridge -

  10. delphcotecuisine says: January 26, 20118:37 am

    absolutly fantastic, thanks for this tuto
    very gorgeous and beautiful pics and web site
    Delphine

  11. mary (sisters running the kitchen) says: January 26, 20119:35 am

    this looks so awesome!! I wish I could make my own Burrata…I don’t know if I’d be able to do this!

  12. the purcells says: January 28, 20116:25 pm

    this looks amazing – love burrata and can’t wait to get some curd at di paola’s!

  13. Crazy Sweet Life (Brianna) says: January 31, 201112:37 pm

    Yummy! I had never heard of Burrata – but it looks delicious!

  14. Ashley says: January 31, 20111:26 pm

    Is there anything better than burrata? There is a cheese shop in Seattle that had to limit the amount of how much you were able to buy per day. We LOVE the stuff around here. Now we can make our own. Great tutorial.

  15. tada! shop says: February 1, 201112:17 pm

    my favorite! something to do during these snowy days! thank you

  16. katie moroney says: February 2, 201111:01 pm

    Love this! Burrata is such a treat and, here in Vancouver, not so easy to find. Your site is pretty gorgeous as well. Thank you for the inspiration.

  17. Caitlin says: February 3, 20119:51 pm

    Just found your site recently and I love it–so adorable! Can’t wait to try this. Thanks for sharing!

  18. Eden says: February 6, 20115:12 pm

    Wow, I think my Italian mother-in-law would be very impressed if I tried to make this Buratta! Thanks for the inspiration and how-to ;)

  19. Just call me Luigi - leahbrier.com says: February 7, 20111:33 pm

    [...] thinking about this amazing recipe for Burrata makes my mouth water. Thanks to Sunday Suppers, it looks like even I, the most inept chef on the [...]

  20. maleesa says: March 29, 201112:46 pm

    Wow! I’m currently studying in Florence and just tried this cheese last week on a pizza. I think my cheese life was completely changed! Thanks for this recipe. I can’t wait to try it. :)

  21. Sunny says: April 19, 201112:00 pm

    This is so exciting!! I am really excited to try it out- thank you!
    Xo
    sunny

  22. helen james says: May 5, 20114:07 pm

    I am definitely going to try this. could you use homemade Paneer as the curd?

  23. [...] Make your own burrata by Sunday Suppers [...]

  24. Debra Solomon says: June 17, 20113:04 pm

    Thank you for telling us how to make one of my most favourite things on earth. I had no idea that it was so easy. I am truly excited about trying this.

  25. COTW: Burrata « says: June 21, 20119:20 am

    [...] first time I ever had Burrata, I could only rave about it as, “like, cheese stuffed with more cheese!” Despite this [...]

  26. [...] great tutorial on homemade burrata mozzerella {my favorite kind of [...]

  27. Sud vino e cucina | Foodie Two Shoes says: July 15, 20112:06 pm

    [...] post on The Kitchn.  If you’re super daring and want to try to make it at home, check out this post.  If you do make it, let me know how it turns [...]

  28. [...] with an intense desire to do it myself, and for months I’ve been staring at the process of making my own burrata, which I’d decided was a pretty easy place to start in the cheese creation process. So, when [...]

  29. An Ode to Burrata | Kitchen Butterfly says: August 30, 20116:21 pm

    [...] if you would rather make your own but don’t know how, this great tutorial from Sunday Suppers with its step-by-step guide will set you on the straight and [...]

  30. jacin {lovely little details} says: September 22, 20111:24 pm

    oh yum!!!

  31. [...] Some day when I am feeling like a culinary rock star I will make my own Burrata with these simple instructions. [...]

  32. Fromage Soirée « clubcocode says: February 13, 201210:22 am

    [...] cosa che fa un po’ ridere è che ho preso la ricetta, che trovate qui, da un sito straniero… [...]

  33. Isabel says: February 20, 20121:40 am

    Hi! I didn’t understand what I have to fill it with. What heavy cream-cheese filling? I never saw that in the recipe. How do I make it? Would you please advise?

    Thanks!

  34. Weekend Notes | Camille Styles says: February 22, 201212:19 pm

    [...] Just discovered my next great cooking endeavor. [...]

  35. Audrey Pettifor says: April 21, 20122:26 pm

    Can’t wait to try this recipe. Had amazing burrata in Rome last summer..just saw it at our local deli for $15 for a small ball so going to try this recipe!

  36. [...] i casari-fai-da-te c’è anche una ricetta per la burrata casalinga in questo bellissimo blog americano (non so perché – forse perché non facilmente reperibili? – [...]

  37. Food Friday: Postcard from London II says: June 7, 201211:08 pm

    [...] http://news.sunday-suppers.com/how-to-make-homemade-burrata/ Share this:EmailFacebook Filed Under: Food & Garden, Food Friday About Jean Sanders [...]

  38. Italian appetizers says: June 15, 20122:06 pm

    [...] I don’t know that I have actually had Burrata before but it was so creamy and delicious that I had to find out more.   Our waiter said that Burrata is the creamiest part of the mozzarella.  But I also found a recipe stating that Burrata is mozzarella with a creamy center.  You can find a recipe to make your own Burrata on the Sunday Suppers blog  http://news.sunday-suppers.com/how-to-make-homemade-burrata/ [...]

  39. Jenna says: July 12, 20123:53 pm

    I’m in Los Angeles. Where can I find curd? Or can I make it and how?

  40. [...] altogether). Or, for the more motivated among you, perhaps make your own using this recipe from Sunday Suppers. But, if you ever get to Italy and see it on a menu…well, you don’t need me to tell [...]

  41. [...] or other herb infused olive oil fresh burrata cheese (or if you are feeling ambitious learn how to make it yourself) balsamic reduction (you can buy this or see below to make it) Brush oil onto the cut side of the [...]

  42. Brittany Sage says: July 30, 20128:15 pm

    I just discovered your blog and love it! I wish I lived closer! Thank you for this great recipe! I linked to it in my blog post about grilled peaches and burrata. http://lipstickandleopardprint.com/2012/07/30/grilled-peaches-with-burrata/

  43. [...] var jag ju tvungen att ta seden dit jag kom och ta en två timmars fransk lunch (sallad med färsk burrata, här är man bara tre kvart från Italien och kan således äta italienskt helt [...]

  44. [...] creamy! Zakarian thinks it is gutsy but I am not sure why! Bobby likes the burrata (which is a cheese, I am not exactly sure what this dish actually is), but wishes there were more shiso and ponzu. [...]

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  46. [...] ‘buttered’, is solid mozzarella wrapped around an inside of cream and mozzarella. I find a recipe and decide, like shucking oysters, it is better to let someone else do the [...]

  47. Eva santos says: January 22, 20138:18 am

    ola,gostaria de fazer o queijo Burrata! e vcs mandaram a receita,mas tenho duvida!tenho q fazer a coalhada ou uso o coalho?
    tem uma receita mas detalhada pra mandar?
    Obrigada e aguardo .

  48. Roni says: March 29, 20139:10 am

    I just came back from Italy this week and had a chance to taste this in a restaurant in Modena, La Maserria. They serve it right away as an appetizer. I was hooked. Now I know how to make it with this step-by-step recipe. Thanks!
    This is my first time on this website. Awesome!

  49. restaurants in san jose ca says: July 22, 20136:38 pm

    I want to to thank you for this wonderful read!
    ! I absolutely enjoyed every bit of it. I have you book marked to check out
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  50. nader says: July 29, 20133:34 pm

    great jope

  51. Jamie Hubka Guidi says: August 3, 201312:12 pm

    I just had this on a salad at Pebble Beach! It was unbelievably delicious and I could not wait to get home so that I could Google it and make it!

    Thanks!
    Jamie Hubka Guidi

  52. Jade says: August 4, 20137:45 pm

    Try this website http://www.angeloandfranco.com
    They are located in Hawthorne CA Bagnoli Original Organic
    Mozzarella
    Last week at Cosco they were doing a demo …. It is out
    Of this world wonderful and the two guys are from Bagnolli
    Italy (hope I spelled the name of the city right)

  53. Tomato Recipes – Inspired by Provence says: August 30, 20131:20 pm

    […] If you want to make your own burrata, you’ll find a great instruction here.The coppa is not really necessary, but adds a nice crunch and salt. Lemon juice is also entirely […]

  54. Blake says: September 18, 201311:55 am

    today, today is the first time for burrata. Never even heard the name! I love buffalo moza and will make this soon. thanks!

  55. […] Click here for a great step-by-step burrata recipe and demonstration brought to you by a fabulous blog called Sunday Suppers. If you haven’t already developed a love-affair with burrata, go in search of some. Let me know what you think! […]

  56. Irene says: October 5, 20139:03 am

    I have had this stuffed with mascarpone and ricotta. How could I make that?

  57. […] buffalo milk cheese which is made all year-round, and is best eaten fresh well due to its softness. Burrata – mozzarella filled with soft, fresh Stracciatella which has been soaked in cream – is […]

  58. Joe De Simone says: October 16, 20133:09 pm

    I saw a post asking how to store Burratta!!!!!believe me at my place they don’t last to go back in the fridge!!!!lol Simple recipe as putting one on a dish in Extra virgin oil,freshly grounded pepper,sliced tomatoes,a baguette,(glass of wine optional! lol) and La Vita e Bella….. Just bought a case(6) for $ 38 dollars!!!! All worth it!!!

  59. Burrata Cheese says: October 18, 20134:32 pm

    […] How to Make Burrata: Sunday-Suppers shows step by step how to make burrata cheese. […]

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