How to Make the Best Burrata
Learn how to make homemade burrata with Erica Shea and Stephen Valand from Brooklyn Brew Shop . Top your homemade flatbread with burrata and pickled pear compote.
Released on 11/16/2016
|Starring:||Erica Shea and Stephen Valand|
[Erica] Hi, I'm Erica.
And I'm Stephen.
We're co-founders of FarmSteady and Brooklyn Brew Shop.
[Erica] And today we're going to be making
homemade burrata to top the most delicious flatbread ever
that has prosciutto, a pear compote and rosemary.
Perfect for fall.
We're gonna start with the flatbread
so that can just be rising
while we make everything else.
You'll know the dough's done
when it forms into a pretty elastic ball.
And you're just gonna toss it in a bowl,
put some plastic wrap or a towel over it.
Let's make some cheese. All right.
We're gonna bring this milk up to 90 degrees.
So, right now we're gonna add some citric acid.
So, to coagulate the milk,
we're gonna add some vegetable rennet.
After you've added the rennet,
just remove your milk from heat
and let it sit for 10 minutes.
Our milk has formed into one solid curd.
The reason why you cut the curds
is to increase the surface area.
That causes more of the whey to be released by the curds.
So, right now we're just gonna spoon the curds
into a cheese basket lined with cheese cloth.
[Erica] When you need it, you can see the whey comes out
but it also makes the mozzarella stretchy.
[Stephen] Put a little bit of ricotta right in the middle.
[Erica] For the quick pickled pear compote,
we're going to take some fresh pears,
apple cider vinegar, some brown sugar
and a little bit of cinnamon.
Once it's rolled out, transfer it to a cookie sheet
lined with a baking mat.
So I think the pizza's ready.
And, here it is.
[Erica] I'm gonna cut this
so if you want to pore us some drinks.
[Erica] That's all you get.
The rest is mine.
It's something you can totally do at home
and you not only made a flat bread,
you made the cheese and topped it.