Home Cooking 2

Fresh Mozzarella (Burrata) Recipe/Techniques?

Niki Rothman | Dec 21, 200505:15 PM

I thought I'd had fresh mozzarella, but I have to say, after I tried the burrata at A16 restaurant in SF, I didn't know how good it could taste. Really fresh mozzarella is kind of melty at room temperature - really special. I'm a Sopranos fan, and in one episode Furio, who's a recent emigrant from Italy, is standing in a restaurant kitchen over a pot of what looks like cooking milk, molding mozzarella balls around his hand. This is the only clue I've had about making mozzarella - somehow I have the idea it might be possible, as opposed to a cheese that would be im-possible like parmegiano, to make fresh mozzarella (milk's leap toward immortality), in the home kitchen.
Has anyone here ever made mozzarella? Do you have a recipe with technique pointers for the would-be novice mozzarella maker?

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