Taylor - Made


Q: I’ve boiled some water to filter it and it’s still hot, can I mix in the citric acid now?

A: No, you will need to cool it down first before adding in the citric acid.

Q: What is the purpose of the citric acid?

A: To sour the milk.

Q: What is the purpose of the rennet?

A: It turns liquids into solid.

Q: How much burrata will this make?

A: Usually two. Unless you make one big one or multiple little ones.

Q: What are the yellow clumpy bits in the milk?

A: That is butter fat! This is normal and occurs due to the milk being unhomogenised.

Q: What is meant by “a clean break”?

A: When your knife can cut through the curd clean without gooey bits sticking to it.

Q: My curd looks lumpy and doesn’t have a clean break

A: Don't stress about it yet. At this stage it will look ‘curdly’ and it’s hard to recognise a clean break. Keep following along with the steps and hopefully it will come together in the next step.

Q: Why won’t my curd stretch?

A1: The curd is not hot enough yet.

A2: You may have chosen the wrong milk (not all unhomogenised milk works) You mis-measured the citric acid.

A3: You didn’t measure the 2L of milk perfectly.

Q: What is the minimum time for the milk/curd to stand?

A: 15 minutes until a clean break is present.

Q: Why do you remove the spoon from the pot when letting it stand?

A: Because the curd will set and you don’t want the spoon to be stuck in there with it.

Q: What is the maximum time for the milk/curd to stand?

A: The max time is 2-3 hours but 15 minutes is all you should need.

Q: How much cream do I add to the burrata filling?

A: You can freestyle this part. If you like your burrata oozy, add more.

Q: What texture should my curd be? When do I stop stretching it?

A: When it is smooth, elastic and glossy.

Q: Why is my curd tough and rubbery?

A: This is most likely due to having been overworked and squeezed too much.

Q: When kneading the curd, what shape do I aim for?

A: Kind of like a pizza dough, you’re roughly aiming for a circle. Just remember it doesn’t have to be perfect!

Q: What do I do if the tail falls as I’m tying the burrata together? Can I reattach it?

A: You won't be able to reattach it, what you can do is tie it together with twine.

Q: The burrata has been tied and the tail cut off, what can I do with the tail? Can I put it back in the curd?

A: Best not to put it back in the curd as it will be too rubbery to reuse. You can put it in the ice bath for later or just alternatively, eat it.

Q: What is the best way to store burrata?

A: The best thing you can do is use the leftover whey. Alternatively you can store it in a tub of filtered water. (Boiled from the tap then cooled down)

Q: How long will the burrata last in the fridge?

A: It will last approximately 7 days depending on the freshness of the milk.

Q: What other things can you add to the burrata filling?

A: Ingredients like herbs or chilli work well, you can get creative with this.