Re-use the recipes, thermometer and cloth and simply refill rennet tablets, salt and citric acid in our shop when you run out (and are hooked- and you will be hooked)!
Both of these Italian cheeses are favorites among both cheese lovers and cooks. Burrata is a tender pouch of mozzarella-like cheese filled with a creamy curd (see the close up?). Mascarpone is the decadent cream cheese made famous by the dessert Tiramisu, but you can make a simple and delicious fruit dip with just a bit of maple syrup and cocoa as you see here with the raspberries.
Burrata is ready to eat in about an hour, and Mascarpone is prepared in 15 minutes but requires a few hours in the fridge to set. Both are worth the effort and a great second step if you’ve mastered our simple Mozzarella & Ricotta Kit.
Simply add cow’s milk and cream and you will be eating and sharing homemade, all-natural Burrata & Mascarpone! Pasteurized store-bought or raw farm-fresh milk both work.
A batch is about 8oz-1.5 lb. depending on which cheese, so you’ll have plenty of supplies to experiment with different herbs, shapes and recipes.
A little about milk:
You do not need raw milk to make cheese although it works great with these kits. You can use regular pasteurized milk from the grocery store as long as it is not ultra-pasteurized or ultra-heat pasteurized. Even some of the large organic brands now do this to milk. Its only benefit is a long shelf life. Find a milk that you like and works, then stick with it. Raw milk from a local farm is great (www.localharvest.org to find some near you) and a recent addition I saw at a local grocer is called Grass Milk; organic, pasteurized but non-homogenized milk (that means the cream settles at the top like the old days!). If you can find it, try it! It’s great for making Burrata and the next best thing to raw!
I know this is a lot of info. but I get a lot of questions. Got more? Contact us!
Enjoy making cheese!
FOOD SAFETY AND HANDLING: Please note that my kits and their supplies are hand-poured, hand-folded and assembled in a food-safe, fully-licensed space. The food items are all gluten-free but packaged in a room that comes in contact with wheat, soy, corn, nuts and other food allergens (with serious cleanings regulated by the Dept. of Agriculture in between of course). The kits are also vegetarian-friendly. Just so you know. Ok! That’s all I can think of. Dive in!