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 are a few tips to add to the tips already discussed in the Mozzarella recipe:
MOVE QUICKLY
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.
FORGET PERFECT
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 are 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
- Lipase
- Animal Rennet (single strength)
- Euro Cuisine Strainer
- Instant Read Thermometer
Check out the other recipes from this Yogurt Button Lovin’ Series: Mozzarella, Crusty Bread, Ricotta, Skyr, Yogurt.
Enjoy!
PrintInstant 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
Ingredients
- 1 gallon whole or 2% milk (see notes about milk brands to use)
- 3/4 cup water (divided)
- 1/4 teaspoon lipase (optional, see note)
- 2 teaspoons citric acid
- 1/4 teaspoon single strength liquid animal rennet
- 1 1/2 teaspoons kosher salt
- 3–4 tablespoons heavy cream
Instructions
- 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.
Notes
- 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.
Thank you for this recipe! The link for the lipase does not work and when I researched it, there are varying types (mild, sharp, etc.) The quality can differ depending upon the company producing. May I ask which brand you used specifically? Thank you!
Tracy, thanks for the heads-up on that link! I fixed it. Go with mild.
I don’t see your notes on milk brands to use for this burrata recipe
I am not clear on specifically what to do to make the cream part.
I’m way too late, but it’s 3/4 cup curds mixed with the heavy cream and some salt! It’s step 10 🙂
Favorite season for cooking – fall. The cool weather and changing seasons always make me want to try out new recipes.
Summer because of all the fresh fruit, herbs, and vegetables.
I love fall cooking too! Well, fall baking I love, Summer cooking for all the fresh produce! So excited I came across your blog!
My favorite time would be winter when soups are the specialty of the day. Fall is good, also.
Fall. It’s when I do the majority of my canning. Applesauce for the year is our favorite.
Fall! I love baking and canning and it seems like a great time to do so after apple season and all the tomatoes from my garden.
I love cooking in the fall. I think I associate cooking in the fall with all the wonderful family get togethers.
My favorite season would have to be fall. Just I am one of those who love pumpkin spice and can pretty much eat anything made like that.
My favorite season is summer, but my favorite baking/cooking season is winter.
I love cooking in the fall! So many fresh ingredients and it’s not too hot to cook inside.
I look forward to baking in the fall. In the summer I have fun using my IP so as not to turn on the oven or stand over the stove!
Fall!
I prefer cooking in fall or winter. It just gets too hot in the spring/summer. Plus, the holidays inspire so many recipes for get-togethers.
Days get shorter and I spend much more time in the kitchen during the fall.
I love to cook all year but fall brings out the creative side of me more than any other. All the fresh veggies from the garden are so inspiring!
Fall or Spring.
I prefer cooking in fall and winter. I love the soups and stews, and crusty breads. I also love the Holiday gatherings with all the special foods we only get at that time of year.
I would have to say winter because I love holiday baking.
My favorite time of year to cook is winter. I love being in the warmth of my home and making comfort food for my family.
Winter! Living in Texas it doesn’t cool off much until winter, so the Fall soups and all the yummy baking have to wait a little bit.
I like cooking in any season except Summer, which in AZ means April-September/October.
The burrata on toasted bread slices sounds wonderful!
I heart cooking in the summer because of all the garden fresh produce. And in the fall because soup is oh so easy!
As a fairly proficient home baker, my favorite season in the kitchen is autumn, with winter not far behind (literally and figuratively). I particularly love baking with apples, and in the colder months, I can use my oven as much as I like without overheating my kitchen.
P.S. Your burrata is stunning! It seems like quite a challenge, but your instructions make it seem possible. Thanks!
Anne, It’s absolutely possible! It took me awhile to get the kinks worked out but now it’s pretty slick.
I’ve never thought about this before. Probably winter cuz I have more indoors time and I love comfort food.
Winter is my favorite season to cook because of the Christmas holiday
Winter, when it is cold out so that steaming hot food is so appreciated
I love winter cooking! I love hearty meals that warm up our bodies and home ❤️
Fall since I’m home more.
My favorite season to cook in is winter because nothing is better after a long cold day than a nice warm meal (e.g. and Hot Cocoa 🙂 )
I like cooking in the summer. Local produce and BBQs make cooking at the cottage easy for entertaining.
Can’t wait to get home to try this recipe out. I love fall the best!!
I love to cook all year round. I feel the happiest in the fall so I think everything tastes better when your happy!!!
My sister recently posted a picture of a beautiful platter with this cheese, and it looked delicious! Never tasted it, wish I had the patience to try it (oh, and an IP with the yogurt function of course…)!
Tanya, Well I’ll cross my fingers for your sake then!
I can’t decide – being a pro baker I love the holidays and the constant baking and treats! But summer baking with all the fresh produce in abundance can’t be beat! Yum! I just love food!
Absolutely Fall! We love all hearty soups and allspice recipes! Bring on the pumpkin spice!
Once the weather starts getting cold in the fall I love to make anything with soup. Of course, with soup you have to have homemade bread!! It is nostalgic for me and takes me back to grandmas and playing in the leaves!
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.
Marci, That is hilarious! Daniel Tiger will get in your head and never leave!!! This sounds amazing, I will need to try this soon!
Carie, My kids haven’t watched Daniel Tiger in years and we all still sing the little songs when they apply to the situation ????
I love fall! After the dog days of summer it’s so nice to get back to cooking — comfort foods like soup and chili, baking bread and desserts!
Fall & Winter!
Looks amazing!
This sounds delicious! I think I could eat everything on the tray in the picture, you made it look so pretty!!
Spring is my favorite season for cooking! I love gathering the new vegetables and herbs, and creating lovely food.
Love cheese on many soups. Adds to presentation and flavor.
I love fall cooking! Pumpkins and apples!
Fall is my favorite season for cooking. My daughter always says that she loves coming home from school in the fall to soup and pumpkin pie, because it smells like “almost Christmas.”
FAll is my fav time too. SOMething about the kids back to school and having a little more time for myself to plan meals myself to pln meals works.
My favorite time to cook is fall and winter. I love to make soups and stews, and this is the perfect time for them.
It’s going to be 105 today in SoCal, so no fall weather in the next few days. My favorite season is winter. Bring on all the soups and stews that the Instant Pot excels in cooking!
I love to cook in the fall! Roast, stews, soups, Ham & beans…I love the warm days and cool nights that lend itself to hot comfort foods! I love your recipes, I’m getting ready to make the vanilla, lemon and cinnamon extracts for Christmas giving! Thank you!!!
All the time! It’s so fast and dinner is a breeze.
This looks so fancy! I just like to cook, any time of year – and I’m with Adele. Holiday cooking is the best!!
I like the fall for all the soups etc, but I love the spring as well with all the young leaves etc.
I love to grill in the summer, but then again, there is nothing like a savory soup in the winter.
Looking forward to making mozzarella and burrata. Just ordered the extra ingredients.
I love to cook for the holidays – all of them – so that’s quite a few seasons!
Fall is my favorite season to cook in because I love the feeling of heating up the house with good smells and warm memories for my kids.
Love soups, chilies, and stews in the fall, but the fun specialty foods baked and brewed for the holidays slides right into winter, too. Colder weather is made for comfort foods!
Fall definitely! Love all the soups and stews for those cold days! Just that satisfying cozy feeling of sitting down to a steaming bowl of deliciousness on a crisp cold fall day!
Fall for sure. Finally cool enough to bake all my favorites, and stew/chili season!
Fall is a great time to cook. Can’t wait to try the mozzarella recipe. If it works, I am thinking it would make great Christmas presents for my mah Jong group. Who wouldn’t love fresh homemade mozzarella!
I think my favorite season to cook would have to be winter; there’s just something so comforting and cozy about coming in from the cold weather to a bubbling pot of soup or warm crusty bread fresh from the oven!
Winter is probably my favorite. .although I do admit that when all my children were still at home, that seemed to inspire me more! !
Fall, most definitely!
I *love* burrata!! This looks like a lot of steps, but worth the effort. Thanks!!
Wow!, Wow! Wow! and double/triple Wow!
I would agree fall is also my favorite season to cook. The fresh produce and the cooler temperatures of fall create the perfect environment for baking.