If you've never had burrata, stop reading immediately and run to your nearest Italian restaurant. Then hurry back, because you're going to want to understand exactly what you just ate. You'll know for certain that it was the most sublime thing you've ever consumed: a creamy, salty cloud that melted your heart as quickly as it melted in your mouth. But you'll need to get to bottom of this celestial experience, because burrata just became an integral part of your life.
Burrata is a mixture of mozzarella curd and cream wrapped in a pouch made from more mozzarella curd. It may look like a ball of mozzarella upon first glance, but then you cut into it to reveal an amazingly gooey and creamy center. Burrata, in Italian, literally means "buttery," and there has never been a more apt name for a cheese.
It may sound completely impossible to make at home, but making burrata is easier than you might expect from something so otherworldly. To make burrata, you need milk, citric acid, rennet, cream and salt. Brandon Boudet, executive chef and co-owner of LA-based Dominick's Restaurant walked Pop Sugar through the process in this video. Here's a step-by-step breakdown:
Take the remaining curds and plunge them into salted water that is as hot as your hands can handle. The idea is to heat the curds up so that they melt together. It should take about 10 to 15 minutes before the curds are ready to start stretching.
For the detailed recipe, see Pop Sugar. Life as you know it just changed forever.