🧀 A Cheese Lover’s Recap: Homemade Mozzarella & Burrata at Farm Fusion

Last week, our kitchen at Farm Fusion was filled with the irresistible aroma of warm, fresh cheese as we gathered for one of our most popular workshops — Homemade Mozzarella and Burrata!

For those who joined us, thank you for rolling up your sleeves and diving into curds and whey with such enthusiasm. And for those who couldn’t make it — don’t worry, I’m recapping the magic here along with recipes, equipment lists, and a few of my favorite ways to serve up your creations at home.

Because honestly, once you taste fresh, pillowy mozzarella that you’ve stretched with your own hands, there’s no going back to store-bought.

🧀 What We Made:

1️⃣ Fresh Mozzarella

A soft, milky cheese with a delicate texture — perfect for salads, pizza, or eating warm with a sprinkle of salt.

2️⃣ Creamy Burrata

An indulgent version of mozzarella, filled with a luscious mixture of cream and curd. Slice it open and watch that rich center spill out.

🥄 What You’ll Need to Make Homemade Mozzarella -

(I've listed my favorites here with links to purchase from Amazon if needed. Please note, As an Amazon Associate I earn from qualifying purchases) :

🛠️ Equipment:

• Large stainless steel pot (non-reactive)

• Slotted spoon

• Instant-read thermometer

• Cheesecloth (for draining if making ricotta or stracciatella)

• Colander

• Large microwave-safe bowl (if using microwave method)

• Rubber gloves (optional but helpful for handling hot curds)

• Measuring cups and spoons

🧀 Ingredients:

• 1 gallon whole milk (not ultra-pasteurized)

• 1 ½ tsp citric acid, dissolved in ¼ cup cool water

• ¼ tsp liquid rennet (or ¼ tablet), dissolved in ¼ cup cool water

• 1–2 tsp kosher or cheese salt

• Heavy cream (for burrata filling)

🍽️ Recipes:

🥛 Fresh Mozzarella

Ingredients:

• 1 gallon whole milk

• 1 ½ tsp citric acid

• ¼ tsp liquid rennet

• 1–2 tsp kosher salt

Instructions:

1. Stir citric acid solution into milk in a large pot.

2. Heat slowly to 90°F, stirring gently.

3. Add rennet solution and stir in an up-and-down motion for 30 seconds.

4. Let sit undisturbed for 5 minutes until curd forms.

5. Cut curds into 1-inch cubes.

6. Heat gently to 105°F while stirring.

7. Remove from heat and scoop curds into a colander.

8. Microwave curds for 1 minute, drain whey, knead, and repeat 2–3 times.

9. Stretch cheese until smooth and elastic.

10. Shape into balls and chill in ice water.

11. Sprinkle with salt.

🍶 Burrata Filling (Stracciatella)

Ingredients:

• ½ cup fresh mozzarella curds or torn mozzarella

• ½ cup heavy cream

• Pinch of salt

Instructions:

1. Tear mozzarella into small pieces.

2. Mix with heavy cream and a pinch of salt.

3. Adjust texture until loose, creamy, and luscious.

To Assemble Burrata:

1. Flatten warm mozzarella into a disk.

2. Spoon filling into the center.

3. Gather edges and twist to seal.

4. Chill in ice water.

🍽️ Serving Suggestions: Fresh Ways to Use Your Homemade Cheese

🍅 Simple Caprese Salad

The easiest way to showcase fresh mozzarella.

Ingredients:

• Fresh mozzarella, sliced

• Ripe tomatoes, sliced

• Fresh basil leaves

• Good-quality olive oil

• Balsamic glaze or reduction

• Salt and pepper

Instructions:

1. Layer tomato, mozzarella, and basil on a plate.

2. Drizzle with olive oil and balsamic glaze.

3. Season with flaky salt and cracked pepper.

🌱 Beet & Burrata Salad

Sweet, earthy beets paired with creamy burrata — a farm-to-table favorite.

Ingredients:

• 3–4 medium beets, roasted and sliced

• 1 ball fresh burrata

• Arugula or mixed greens

• Olive oil

• Balsamic vinegar or reduction

• Chopped pistachios (optional)

• Flaky salt and pepper

Instructions:

1. Arrange greens on a plate.

2. Top with roasted beet slices.

3. Tear open burrata and place in the center.

4. Drizzle with olive oil and balsamic.

5. Sprinkle with pistachios, salt, and pepper.

Pro Tip: Add orange segments or fresh herbs like mint for a bright, citrusy note.

🌿 Pro Tips:

• Use the freshest milk you can find — local dairies and farm-fresh options make a big difference.

• Don’t overheat the curds — stretch just until smooth and elastic.

• Save your whey — it’s great in soups, breads, or as a base for protein-rich smoothies.

📅 Missed the Class? We’ll Be Back!

We’ll be offering this class again soon, so keep an eye on our event calendar Register Here for our next class- May 14, 2025. It’s the perfect hands-on experience for food lovers, date nights, or a unique gift for that person who “has everything.”

💌 Show Us Your Cheese!

If you try these recipes at home, tag us on Instagram @farmfusion22 or send me a message at farmfusion@yahoo.com — I love seeing your Farm Fusion creations.

Until next time, happy cheesemaking! 🧀✨