! : Homemade burrata cheese Honeykki

.
, .
!
3.6L 3~4 .
.. .

I tried making burrata cheese, which has been quite trendy.
Ive actually tried this a few times, but I ended up with things that were less than satisfactory.
I decided to stop trying after a few fails, but I got bored staying at home so I gave it another go!
I used 3.6 liters of milk to make 3~4 balls of burrata.
I keep telling myself, its easier to buy burrata than to make it.

* Ingredients ( 3~4 , 3~4 portions)
3.6L, ( ) 1 4.6g
1/4 10 ( 1), 1tsp
2, 1, 80~100ml,

3.6l low pasteurized milk, 1 cup water (not tap water), 4.6g citric acid
1/4 rennet tablet, water 10 times the amount of rennet, 1 tsp
2 tbsp ricotta, 1 tbsp mascarpone, 80~100ml double cream, some salt

( 10% )
(usually the milk yields 1/10 volume of mozzarella)

* Directions
1. .
1. Completely dissolve citric acid in water.
, .
I used to use vinegar, but I thought maybe citric acid would help with a more stable cheese.

2. 4 , 1/4 10 .
2. Quarter a rennet tablet and dissolve it in water, 10 times the volume of rennet.
.
Rennet is a mixture of enzymes that help the curd form.

3. 3.6L .
3. Cook 3.6l milk in a pot on low heat.

4. 20 (1) ( ) , .
4. When the milk reaches 20C, add citric acid and stir gently.

5. 31~32 , (2) 20 .
5. When the milk reaches 31~32C, add the (2) rennet mixture and stir about 20 times.

6. , .
6. Turn off heat and wait for the curd and whey to separate.

7. .
7. Strain the whey.

8. 20~30 .
8. Microwave the curd for about 20~30 seconds to take out more whey faster.
.
Repeat this process a few times and the curd will start to ball up.

9. .
9. Im going to set aside some of the curd for the filling.

10. .
Mix the curd with ricotta and mascarpone.

11. , .
Keep adding cream until you get the desired creaminess.

12. , .
Lastly, add some salt for seasoning.

13. , .
13. The strained whey needs to be softened in a bath of heated whey and stretched constantly.
.
You can keep microwaving it instead of using a hot bath of whey.

14. , , .
14. When the curd becomes smooth and elasti. Stretch and flatten the curd in a sheet and lay on a goblet.

15. , .
Add the cheese filling in the center and quickly fold the sheet closed.
.
You need to close it really well, or it will open up.

.
Remember: Buy burrata, not make it.

* Music
Dan lebowitz - Take your time
Dan lebowitz - Lost & found

*
YOUTUBE http://bit.ly/1DnVQs7
TWITTER @honeykkicook
INSTAGRAM @honey_kki
E-MAIL [email protected]
BLOG http://honeykki.com

2 .