Burrata and fresh mozzarella start with this recipe for curds made from raw milk. Only raw, whole milk will work for making cheese curd, says Frank Bonanno. Find Colorado dairies at , which lists sources in every state.
Rennet contains an enzyme (rennin) that curdles milk. Originally, farmers made rennet from the stomach lining of calves, but anymore there are plenty of nonanimal sources that coagulate just as well.
Citric acid (also called “sour salt”) can be purchased online or easily found in specialty stores. The crystals are extremely acidic; they aid in coagulating the cheese and impart a back-of-the-tongue tang that gives cheese a subtle bite. Lemon or lime juice may be substituted — but double the amount so that their acid causes the same chemical reaction in the milk.
Ingredients
- 2 1/2 teaspoons powdered citric acid
- 3/4 teaspoon liquid rennet
- 2 gallons nonhomogenized whole milk
Tools
- Double boiler
- Cooking thermometer
- 2 small glass bowls
- Colander
- Cheese cloth
Directions
Line a large colander with a generous amount of cheese cloth (enough to fold up and wrap the top of the contents of the colander later). Set aside.
In a small glass bowl, dissolve citric acid in 1/2 cup of cool water. In another bowl, mix the rennet with 1/2 cup of water. Set bowls aside.
Warm the milk in a double boiler to 88 degrees. Remove from heat. Add citric acid mixture; stir. Add rennet mixture; stir some more until curd forms. Pour curd into cloth-lined colander. Wrap cheese cloth all the way around the top of the curd. Set a plate on top of the cheese cloth, and something heavy (like a large can of tomatoes or a marble rolling pin) on top of the plate so that the weight will bear down on the curd and press all of the liquid into the sink and down the drain.
Leave in sink overnight. Proceed to making burrata or mozzarella.
