Taylor - Made

BURRATA CHEESE MAKING WORKSHOP
STEP BY STEP GUIDE

THINGS TO PURCHASE PRIOR TO THE WORKSHOP:

  • Small tub (50-100ml) of pure or thickened cream
  • 2L of full cream unhomogenised milk

Important Please Note: It is important to purchases these fresh igredients prior to the workshop. We highly recommend using NORCO brand unhomogenised milk. If you do not purchase this brand in particular, it is highly likely your burrata will not work. The NORCO brand Milk can be purchased at Coles and Woolworths.

EQUIPMENT & SETUP:

  • Thermometer - included in your kit
  • Cheesecloth - included in your kit
  • Large saucepan with lid (2L capacity)
  • Slotted spoon (the bigger the better)
  • Measuring cups
  • Measuring spoons
  • Colander
  • Pallet knife, or long bladed knife
  • Large bowl with cheese cloth (above) layered over
  • Large bowl (for water and Ice)
  • Small bowl (to mix the burrata filling)
  • A handful of ice cubes
  • Disposable Gloves (minimum of 2 pairs of latex or vinyl gloves to protect your hands from the HOT water).
  • 100ml of non-chlorinated water (water that has been boiled from the kettle and allowed to cool down).

Important Please Note: Prior to the workshop you will need to ensure you have boiled 1 cup of water and allowed it to cool down to ensure you are ready for the first two steps of the recipe.

INGREDIENTS:

Burrata Coat Ingredients:

  • 2L full cream unhomogenised milk (Norco brand)
  • 1 Tsp cirtric acid diluted in 30 ml of water that has been boiled and cooled down - included in your kit
  • 1/8th of a tablet of rennet Diluted in 30ml of water that has been boiled and cooled down - included in your kit
  • 1/4 cup salt
  • 3L tap water
  • Handful of ice cubes

Burrata Filling Ingredients:

  • 2tbs of unstretched curd
  • 1- 2 tsp cream (or however much cream you would like – this is a personal preference)
  • Salt to taste

Important Please Note: 2L worth of Milk will make approximately 300-400g of cheese. Your kit will have other ingredients in it to make other cheeses, we will not be using every ingredient in the kit to make the Burrata.

BURRATA RECIPE

PART 1: CITRIC ACID

Equipment / Ingredients: Measuring cup, measuring spoon, water (previously boiled), Citric acid from kit.

1. Measure out 30ml of water in a measuring up (water must have been boiled and left to cool down) and stir in 1tsp citric acid until dissolved.

PART 2: RENNET

Equipment / Ingredients: Measuring cup, water (previously boiled), Rennet tablet from kit.

2. In a separate vessel measure out a further 30ml of water (water must have been boiled and left to cool down).

3. Break off 1/8th of a tablet of rennet.

4. Stir in the 1/8th of a tablet of rennet into water until dissolved.

PART 3: MILK

Equipment / Ingredients: Saucepan, thermometer from kit, saucepan lid, diluted citric acid, diluted rennet, 2L Norco Milk.

5. Pour the milk into a saucepan and stir in the diluted citric acid.

6. Warm the milk to 33 degrees (whilst constantly stirring to prevent scalding) – use thermometer to gauge milk temperature.

7. Remove the saucepan from the heat and stir in the diluted rennet solution, count to 30, then stop stirring immediately.

8. Cover the saucepan and let it sit un-disturbed in a warm spot for 15 minutes or until a ‘clean break’ is present (curds and whey are separated).

PART 4: CUTTING & HEATING THE CURD

Equipment/ ingredients: large bowl with lined with cheese cloth, knife to cut the curds, slotted spoon, thermometer, 2nd large bowl, 1 L water, ¼ cup of salt, icecubes.

9. Once a clean break is present, cut the curd into 2.5cm cubes.

10. Place the saucepan back on the stove and warm the curds to 43 degrees.

11. Stir the curds very gently, and slowly as they warm up – but try not to break them apart.

12. The curds will eventually clump together, and separate more completely from the yellow whey.

13. Using the slotted spoon, gently scoop the curds into the cheesecloth-lined bowl to drain.

14. Whilst draining, prepare a large bowl of water using 1L water, ¼ cup of normal salt and ice cubes (Note: this will be used later to cool down the Burrata at the end of the recipe, but it is easier to prepare it now).

PART 5: BURRATA FILLING

15. Mix together (max) ¼ of the unstretched curd and cream with some salt to a consistency you are happy with.

16. First squish the curds up with your fingers into a ricotta like consistency.

17. Then add enough cream until it reaches the consistency (runny or stiff) that you are happy with.

18. Salt is to taste.

PART 6: STRETCHING THE CURD

Equipment / Ingredients: 2L tap water, saucepan, thermometer Gloves (from Kit), Slotted Spoon.

19. Heat 2L of water to 75 degrees in a saucepan on the stove. Try to maintain this temperature throughout the stretching step.

20. Put on your gloves (2 pairs are recommended) and take half of the amount of curd onto your slotted spoon.

21. Immerse the curd on the slotted spoon in to the hot water for approximately 40 seconds, or until the curd has melted and become stretchy.

22. Stretch the curd out and fold it back on itself, over and over again until it becomes smooth, elastic and glossy.

23. If it starts to break, you need to immerse the curd back into the hot water to heat it back up – this will keep it nice and stretchy.

24. Ensure you don’t squeeze or overwork the curd, as this can result in tough rubbery cheese.

PART 7: CREATING THE BURRATA

Equipment / Ingredients: Prepared Salty iced water bowl (see part 4 step 14).

25. Once you have reached a smooth, glossy consistency, stretch the curd out flat and create a little pocket in the palm of your hand (if the curd begins to tear or become stiff, warm it back up again in the hot water).

26. Scoop half of the burrata filling into the flat stretched curd in your hand and gather the sides of the flat curd together, bringing them up to engulf the filling – (like a money bag).

27. Leave a little tail on the filled sack (money bag) which you can then tie in a knot like a balloon.

28. Work quickly to ensure the curd is still pliable and will stick together.

29. Place the burrata in the prepared salty iced water bowl (see part 4 step 14).

30. Burrata can be used after 5 minutes in the salty water.



Important Please Note: The Burrata will last for approximately 7 days in the fridge, however this can vary depending on the freshness of the milk.

FREQUENTLY ASKED QUESTIONS

We've prepared a handy list of FAQs for quick answers to some of our most common queries. We'd love to hear from you so if you have any further questions, feedback or just need some more information please don't hesitate to drop us an email anytime at: events@taylorswines.com.au