Login using your username and password

Forgot your password? Reset

Don't have account? Signup

Australian Made Club

Use Facebook or an email


Forgot your password? Reset

Don't have account? Signup

Join the Aussie Made Club for free

Win great Aussie prizes, access special offers and keep up to date with all the news from the famous green and gold kangaroo!
It's free to join, so what are you waiting for? Join today!
Use Facebook or an email

By signing up you agree to the Terms & Conditions and Privacy Policy

Reset password

Enter email to reset password

Already have account? Login
Don't have account? Signup
Homemade Burrata

Prep time


Cook time





Easy - Med - Hard

Homemade Burrata

Searching for the perfect cheese? Look no further than Burrata! This white, chewy ball that oozes with delicious creamy filling when cut open is the perfect addition to all kinds of fresh produce. Have a go at preparing your own tasty Burrata from home using locally sourced ingredients with our Aussie Made recipe!





  1. Pour milk into a pot and add calcium chloride and diluted citric acid.

  2. Heat the milk on the stove to 32°C while constantly stirring. Once 32°C (89°F) is reached, remove from the heat and stir in the diluted rennet.

  3. Allow milk to set into a gel like consistency (25 – 30 mins) before cutting the curd into 3 cm (1 in) cubes.

  4. Slowly heat curds to 42°C while gently stirring. When firm and springy to touch, transfer them to a cheese cloth lined colander to drain. Keep the whey for storage.

  5. Heat a pot of water to 70°C and prepare a bowl of ice cold water with salt (250 g)

  6. Take 250 g of the curd from the colander and break up into very fine pieces. Add the cream and salt until you have a thick, wet filling resembling ricotta. This is your burrata filling.

  7. With the remaining curd submerge a handful on your draining spoon into the pot with hot water and leave until the curds melt slightly. Stretch the curd until it is smooth and flexible. If it is not stretching well, increase the heat of your water.

  8. Stretch the melted curd into a flat sheet and spoon the desired amount of burrata filling into the centre of the sheet. Gently pull the edges of the stretchy sheet upwards and pinch a knot at the top.

  9. Gently place the burrata into the cold, salty water. It is ready to eat after 10 minutes.

  10. Store your burrata in the refrigerator for up to 1 week in a solution of 2 cups (500 mL) of left-over whey + 1/8 tsp of citric acid. You can also freeze it in an airtight container for up to 1 month.

    NOTE: It’s important to work quickly so the curd is still hot enough to seal effectively around the burrata filling.

Facebook Comments

Our partners

Proudly supporting Australian Made Campaign and the strength of the logo

The Australian Made Campaign

The Australian Made, Australian Grown logo is administered by Australian Made Campaign Limited (AMCL).

ABN: 20 086 641 527

We acknowledge the Traditional Owners of country throughout Australia and recognise their continuing connection to land, waters and culture.
We pay our respects to their Elders past, present and emerging.