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TLP’s Burrata



1½ cups fresh mozzarella curd*



1 cup curd*

½–¾ cup heavy cream
(high-butterfat cream recommended)

* Look for curd at your local Italian market or specialty food store. Or try these online sources: Saxelby Cheeses, Baldor, Pennsylvania Macaroni Company, DiBruno Brothers, and Piccolo's Gastronomia Italiana


  1. Get Your Fill. Make filling by placing 1 cup curd in food processor. Purée until fine, then place in medium bowl. Add ½ cup cream, stirring until well incorporated. Note: Do not overmix. Add more cream as needed to achieve desired consistency. Cover and refrigerate.
  2. Salty Simmer. For burrata, bring large pot of salted water to simmer. Cut curd into uniform, medium dice and place in large bowl.
  3. Soak It Up. Remove water from heat and let cool to 160 to 180 degrees. Ladle enough water over curds to cover. Let sit for 2 to 3 minutes. If water cools down too much, add more hot water.
  4. Time to Shine. Using wooden spoon, begin to gently stir curd until it comes together. Then gently pull curd (using gloves if desired) until lumps are gone and it is shiny. Note: Do not overwork or it will become tough.
  5. Stretch It Out. Gently stretch until large enough to fill 6-ounce ramekin. Pour small amount of hot water into bottom of ramekin. Line with mozzarella.
  6. A Perfect Pouch. Spoon filling into ramekin. Gather sides to form pouch. Tie top closed with butcher’s twine to seal. Place in cold water to chill. Trim excess from top and serve. Keeps in refrigerator for 2 to 3 days.
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