How to Make Burrata from Scratch

Burrata — that gloriously creamy, delicate cheese — has a way of stopping conversation mid-bite. There’s something downright indulgent about slicing into its mozzarella shell only to discover a rich, oozing centre of stracciatella. And while it might feel like a treat reserved for upscale restaurants or Italian markets, the truth is, homemade burrata is more accessible than you might think.

In this guide, we’ll walk through how you can recreate this fresh cheese recipe from the comfort of your own kitchen. You’ll learn what makes burrata special, the equipment and ingredients you’ll need, and how to master the process even if you’re brand new to cheese-making. Plus, we’ll help you avoid common pitfalls and give you tips to make the experience feel as rewarding as the first creamy spoonful.

Whether you’re a curious foodie or building out your own artisan cheese guide, there’s nothing quite like pulling off burrata at home.

What Is Burrata and Why It’s Worth Making at Home

A closer look at this creamy masterpiece

Burrata is often confused with mozzarella, and for good reason. Its outer shell is made of mozzarella curd, carefully stretched to form a pouch. But here’s the twist — the inside is a luxurious mix of cream and shredded curd known as stracciatella. When served at room temperature and sliced open, it spills onto the plate like dairy silk.

But burrata’s beauty goes beyond aesthetics. It offers a complexity of texture and flavour that few cheeses can rival: springy on the outside, impossibly soft and decadent within.

Why go homemade?

Buying burrata can be pricey, and it’s usually best within a day or two of production.

Making it yourself means:

• Unbeatable freshness
• Control over ingredients (especially helpful if you want to use organic or unhomogenised milk)
• A sense of culinary pride, few dishes deliver

Plus, once you’ve made it once, you’ll have the confidence to tackle other artisan cheese-making projects, like this ricotta at home.

What You’ll Need to Get Started

Ingredients (for 2–3 burrata balls)

• 4 litres of whole cow’s milk (preferably unhomogenised)
• ¼ teaspoon liquid rennet (or rennet tablets, crushed and diluted)
• ½ teaspoon citric acid
• 1 teaspoon fine salt
• 120 ml double cream
• Ice water for cooling

Note: Avoid UHT milk — it won’t form curds properly.

Equipment checklist

• Large stainless-steel pot
• Thermometer (digital or clip-on)
• Slotted spoon
• Cheesecloth or muslin
• Two large bowls
• Colander
• Sharp knife
• Ladle
• Rubber gloves (optional but handy for hot curd handling)

If you’re just setting up, check out this full guide on the tools you need for home cheese-making.

Making Burrata from Scratch

We won’t delve into rigid instructions here, but it’s helpful to understand the broad strokes of how burrata is created, so you’re not just following a recipe, but truly grasping what’s happening at each stage.

1: Curdle the milk

Heat your milk to around 32°C, stirring gently. Dissolve your citric acid in a small amount of cool water and add it to the milk. This acidifies the mixture, which is crucial for curd development.

Next, add your diluted rennet. Stir in an up-and-down motion for 30 seconds, then stop. Let it sit undisturbed for 5–10 minutes. You’re looking for a clean break — a custard-like mass that splits cleanly when gently cut.

2: Cut and heat the curds

Using a long knife, slice the curd into even squares. Then slowly heat it to around 40°C, gently stirring to help the whey release. When the curds feel springy and the whey runs clear, it’s time to drain.

3: Form the mozzarella shell

Scoop out some curds into a bowl and pour over hot (not boiling) water — around 75–80°C. Use a spoon or gloved hands to stretch and knead until the curds become glossy and elastic. You’ve just made mozzarella!

Pull off a palm-sized piece and flatten it into a disc. This will be your burrata casing.

4: Make the stracciatella filling

Shred leftover mozzarella curds into strips and stir in the double cream and salt. This creamy, stringy mixture is what gives burrata its luscious centre.

5: Assemble the burrata

Spoon the stracciatella into the centre of your mozzarella disc. Gently bring up the sides, pinch to seal, and twist. Pop the finished ball into an ice bath to firm up.

Don’t worry if your first one looks a bit wonky — burrata is as rustic as it is refined.

Tips for Burrata Success

Freshness is everything

Use your burrata within 24 hours for the best texture and taste. Leftovers (if there are any!) are perfect for spreading over sourdough or topping pasta.

Temperature control is crucial

Milk that’s too hot or too cold will sabotage your curd. Keep a close eye on the thermometer — it’s one of your best friends here.

Stretching takes practice

If your curd isn’t stretching, it might be too cold. Reheat your water and try again. It can take a few tries, but don’t give up. Every cheesemaker starts here.

How to Serve Burrata Like a Pro

Classic pairings

• Sliced heirloom tomatoes with basil and olive oil
• Grilled sourdough with cracked pepper and salt flakes
• Charcuterie boards with prosciutto, fig jam, and nuts

Elevated ideas

• Spoon it over creamy polenta
• Use it to top a pizza fresh from the oven
• Serve with roasted peaches and balsamic glaze for a sweet-savoury starter

The contrast of temperature, acidity, and sweetness makes burrata sing.

Storing and Using Leftovers

Burrata is a fresh cheese, so it doesn’t age well. Keep it chilled in a sealed container submerged in whey or lightly salted water.

If you’re saving time, prepare the stracciatella filling in advance, then stretch and assemble just before serving for maximum wow factor.

Why Making Burrata Matters Beyond the Recipe

It’s more than just a fresh cheese. Making burrata is a hands-on connection to centuries of Italian food tradition. You learn to listen to texture, to feel when milk turns into curd, to notice how temperature and timing change everything.

And in an age of shortcuts, there’s something radical about slowing down to make cheese from scratch.

If you’re exploring other dairy crafts, homemade ricotta is a natural next step. It’s even simpler, and a perfect way to use up any leftover whey.

Conclusion: You’re Closer to Burrata Mastery Than You Think

If you’ve made it this far, you’re more than ready to give it a go. Burrata might seem fancy, but once you’ve pulled that first stretchy pouch around a rich, creamy filling, you’ll never see it the same way again. It’s about hands-on creativity, a touch of food science, and a lot of joy.

And even if your first burrata isn’t perfect (spoiler: it probably won’t be), you’ll have learned something real. Something delicious. Something worth sharing.

So get your pot, your milk, and your curiosity — and make burrata happen in your kitchen.