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Fresh Homemade Mozzarella Burrata Caprese Recipe with Heirloom Tomatoes

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A quick and easy recipe to make fresh homemade mozzarella burrata paired with vibrant heirloom tomatoes and basil for a delicious caprese salad.

Ingredients

  • Whole milk (1 gallon / 3.8 liters) – Use fresh, not ultra-pasteurized for best results
  • Heavy cream (1 cup / 240 ml) – adds richness to the creamy center
  • Citric acid (1 ½ teaspoons) – dissolves in ¼ cup water; helps curdle the milk
  • Liquid rennet (¼ teaspoon) – diluted in ¼ cup water; essential for curd formation
  • Non-iodized salt (1 teaspoon) – enhances flavor, avoid iodized to prevent bitterness
  • Heirloom tomatoes (3-4 medium, assorted colors) – ripe and fragrant
  • Fresh basil leaves (1 cup) – pick vibrant, unwilted leaves
  • Extra virgin olive oil (3 tablespoons) – choose a robust, fruity brand
  • Balsamic reduction or glaze (optional, 1 tablespoon) – adds sweet tang
  • Freshly ground black pepper (to taste)

Instructions

  1. Dissolve 1 ½ teaspoons of citric acid in ¼ cup cold water, and dilute ¼ teaspoon liquid rennet in another ¼ cup of water. Set aside.
  2. Pour 1 gallon (3.8 liters) of whole milk into a large pot. Slowly heat over medium heat, stirring gently to prevent scorching, until the milk reaches 90°F (32°C).
  3. Stir in the dissolved citric acid evenly. Continue heating until the milk reaches 105°F (40°C).
  4. Stir in the diluted rennet gently but thoroughly. Stop stirring and allow the milk to sit undisturbed for 5 minutes until it forms a gel-like consistency. If still liquid after 5 minutes, stir gently and wait another 2-3 minutes.
  5. Cut the curd into 1-inch cubes using a long knife. Slowly heat the curds to 110°F (43°C) over 5 minutes, stirring gently to keep curds separate.
  6. Using a slotted spoon, transfer curds into a bowl, leaving whey behind.
  7. Microwave the curds on high for 1 minute, then drain excess whey. Fold and stretch the cheese with hands (wear gloves if hot), microwave again for 35 seconds, repeat stretching until smooth and elastic.
  8. Take a portion of stretched mozzarella, flatten it, add a spoonful of heavy cream in the center, and fold edges to seal, creating a pouch.
  9. Place burrata balls in cold water for 10 minutes, then drain and sprinkle with salt.
  10. Slice heirloom tomatoes into thick rounds, arrange on a plate. Tear fresh basil and scatter over tomatoes, place burrata balls on top. Drizzle with olive oil, add cracked black pepper, and a drizzle of balsamic glaze if using.

Notes

[‘Use fresh, high-fat milk for best curd formation; avoid ultra-pasteurized milk.’, ‘Maintain precise temperature control to avoid rubbery or crumbly curds.’, ‘Stretch curds gently to keep cheese moist and elastic.’, ‘Do not skip the cream filling for signature burrata texture.’, ‘Prep tomatoes and basil ahead to preserve freshness and color.’, ‘You can save whey for baking or discard it.’, ‘Store burrata submerged in whey or salted water in an airtight container in the fridge for up to 2 days.’, ‘Serve burrata and caprese at room temperature for best flavor.’, ‘Reheat burrata gently if needed to avoid ruining texture.’]

Nutrition

Keywords: burrata, homemade mozzarella, caprese, heirloom tomatoes, fresh cheese, Italian recipe, easy cheese recipe, summer salad

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