20min Β· 5 servings Homemade (Almost) Burrata Cheese Ingredients β’ For Homemade Fresh (Almost) Mozzarella: β’ 1-gallon milk (3.78 lt) (raw, low temp pasteurized, or non-homogenized milk; avoid using ultra-pasteurized milk) 1 cup white vinegar For the Stracciatella (inside of burrata): β’ 1/3 of mozzarella curd β’ 2 tbsp mascarpone β’ 5-6 tbsp heavy cream Salt Preparing the Homemade Fresh (Almost) Mozzarella: β’ In a large pan, add the milk and heat over medium heat until 120F. Remove the milk from the heat and pour the vinegar while stirring. Stir for 20 sec to make sure it mixes well. Add a lid and let it sit for 15 min. Then using a big spoon or spatula, remove the curd from the pot and place it into a strainer to separate the curd from the whey, and place it in a bowl. β’ Using
