Instant Pot Burrata: Mozzarella filled with cream . . . do I even need to say anything more.
Moving along in the Yogurt Button Lovin' series today! And it's a goodie!
Once you've mastered this Instant Pot Mozzarella, the only natural next step is to fill it with cream and make Instant Pot Burrata. Am I right, or am I right?! If you've never heard of Burrata, that is precisely what it is: Mozzarella filled with curds and cream and it is TO. DIE. FOR.
It also happens to be very hard to find where I live, and once I do travel 2 hours away to find it, it's pretty pricey.
But no more! Now I can find it in my kitchen and it costs little more than a gallon of milk!
With this lovely Burrata, I've made Burrata Turkey Burgers with sun-dried tomatoes and pesto, I've placed pieces of it over steaming hot pasta, but my favorite way is this gorgeous cheese platter. Which not to brag or anything, but I was pretty impressed I created this platter. I typically rely on my sister Cami to make all the pretty things.
If you decide to go the cheese platter route (which you absolutely should), you must know you can basically throw anything you want on that wood board. My must-haves are charred bread, crispy prosciutto, fig jam, and walnuts. I might also suggest, craisins, tomatoes, pistachios, olives, grapes, cantaloupe, and honey. I think some spicy pickled peppers or fancy balsamic vinegar would also be fabulous.
But do whatever you want! It's your glorious Instant Pot Burrata and your cheese board! Own that baby!
Quick thing: The cream can be a bit tricky to wrap up and seal inside the mozzarella sometimes. So here's a few tips to add to the tips already discussed in the Mozzarella recipe:
Have your plastic wrap pieces ready to go and your bowl of curds and cream right next to you with a spoon inside. Then stretch the mozzarella, add the cream, bunch the edges around the cream, wrap, repeat. You can always reheat your cheese if needed, but I find this dries it out a bit.
It doesn't HAVE to be perfect. I've had some mozzarella burrata balls where I had a couple of holes. I simply wrapped them in the plastic wrap and by some Burrata magic, in the end, the cream was mostly still sitting inside my mozzarella.
WRAP IT UP
I've already covered this point some, but I find the wrapping in plastic wrap after the ball is shaped is especially important for Burrata.
EAT IT ANYWAYS
Have you ever heard Daniel Tiger sing, “If somethin' seems bad, turn it around, and find something good!” In the end, Mozzarella and Cream really can't taste bad. Even if you don't get a perfect wrap.
It's always fun to try something new in the kitchen! Not only do I love making Mozzarella and Burrata for the fun factor, but it's also a jaw dropper for any guests you might be entertaining!
As mentioned in the Instant Pot Mozzarella, there's a few ingredients you'll need. I found all of them at a local kitchen supply store, but here are some Amazon links in case you need them.
- Instant Pot
- Citric Acid
- Animal Rennet (single strength)
- Euro Cuisine Strainer
- Instant Read Thermometer
Instant Pot Burrata
Instant Pot Burrata is fresh Mozzarella filled with curds and cream . . . could there be anything more wonderful!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3 mozzarella balls 1x
- Category: Snacks
- Method: Pressure cooker
- Cuisine: American
- To 3 small cups, add 1/4 cup of coolish water to each. In 1 of the cups add the lipase and stir to combine (it won't dissolve completely). To another cup add citric acid and stir to combine. To the final cup, add the animal rennet and stir to combine.
- Pour milk into the pot of the Instant Pot and clip a thermometer on to the side (or have one close by so you can closely watch the milk temperatures). Press yogurt and adjust until it says “boil”.
- Warm milk to 55°F.
- When milk reaches 55° F, use a whisk and stir while pouring in lipase mixture. Continue to whisk briskly while pouring in citric acid mixture
- Continue to heat milk until it reaches 88°F; press cancel to turn off the Instant Pot.
- Gently stir in rennet mixture using a slow up and down motion with the whisk, about 30 seconds. Place a lid on the pot for 5-10 minutes, until there is a clear separation of the whey, otherwise known as a “clean break”. The whey should be clear and yellow. If it is still whitish or milky looking, put the lid on and wait another 5 minutes.
- Using a long knife, spatula, or off set icing spatula (basically something long enough to reach to the end of the pot) Cut the curds by making 4 or 5 vertical cuts from the top to the bottom of the pot. Then repeat this process on the other side to make a checkered pattern on the top.
- Press yogurt, adjust to “boil”, and lightly stir the curds until the temperature reaches 105°F. The temperature will vary slightly depending on where your thermometer is in the curds and whey, so just move your thermometer around and take the pot off the heat once it reaches an average of 105°F. Cover the pot and let sit 1 minute.
- Using a slotted spoon, scoop large curds into a strainer (the Euro Cuisine yogurt strainers work great for this) and press lightly to remove some whey. Tear 3 pieces of plastic wrap (large enough to wrap 3 balls of your final mozzarella) and set them to the side (don't stack them on top of each other!)
- Measure out 3/4 cup of the curd and place in a small bowl. Add 3-4 tablespoons of heavy cream and a pinch of salt, and stir until thick and creamy.
- Transfer the remaining curds from the strainer to a microwave safe Pyrex bowl and microwave curds for 1 minute.
- Tip: This next step will need some food safe gloves because the cheese is about to get quite hot!
- Gently fold the the cheese over and over then drain the released whey. Microwave for another 35 seconds, gently fold cheese over and over, drain released whey. One last time – microwave for another 35 seconds, drain excess whey, sprinkle with 1 1/2 teaspoons kosher salt, and continue to fold and knead until cheese becomes smooth, shiny, and stretches like taffy (this is my favorite part!).
- Working quickly so the cheese doesn't cool and become unstretchable, break cheese into 3 pieces. Take 1 piece and stretch it into a 6-7 inch circle. Hold the cheese in the palm of your hand and add 3-4 tablespoons of the cream/curd mixture to the center. Pull the sides of cheese together to conceal the cream (it will look a bit like a satchel). Place the burrata smooth side down on a piece of plastic wrap. Wrap it tightly, twisting the open ends of plastic wrap to create a tight pouch.
- Tip: Don't stress if you don't get the cream perfectly wrapped up inside the mozzarella. This step can take some practice to get perfect! If there are some small holes, firmly wrap it with plastic wrap and most of the cream will remain inside the mozzarella once the cheese has cooled slightly and become more firm. Repeat with the remaining pieces of cheese (or simply form the others into mozzarella balls minus the cream).
- You can eat it warm at this point (so good!) or chill it for later. Store burrata in the fridge for 1-2 weeks.
- The burrata is the best when eaten warm right after it's made. Chilling the burrata will change its texture a bit, but it is still delicious!
- Lipase is optional. I feel like it makes a softer more flavorful cheese, but you can definitely make it without.
- While the cheese is hot, it will not maintain the shape very well. I like to wrap it tightly in a piece of plastic wrap and twist the plastic wrap to create a tight ball. Once the burrata cools, it will maintain this round shape. You can also try dipping the hot mozzarella in ice water for a 10 seconds, but I feel like the plastic wrap works better.
Keywords: instant pot cheese, homemade cheese, pressure cooker cheese