Burrata – Forming the Dumplings

As an augmentation to the article I wrote for the summer culture the word on cheese magazine http://culturecheesemag.com/diy/beautiful-homemade-burrata , here are step by step photos of how to make burrata sachets, dumplings, packets or whatever you want to call them!

When the mozzarella texture is just right, you are ready to form the outside
When the mozzarella texture is just right, you are ready to form the outside
Place the ball on a plate and gently flatten it with your fingers, making it as even as possible
Place the ball on a plate and gently flatten it with your fingers, making it as even as possible
Place a well packed dollop of the ricotta and butter mixture in the center
Place a well packed dollop of the ricotta and butter mixture in the center
Gather two sides together in the middle, overlapping and press them together. Gather the other two sides, squeezing closed any openings, and overlap in the center.
Gather two sides together in the middle, overlapping and press them together. Gather the other two sides, squeezing closed any openings, and overlap in the center.
Place the closed packet on the ladle, with the overlapped edges down and immerse the bottom into the hot whey for a few moments, this seals the packet
Place the closed packet on the ladle, with the overlapped edges down and immerse the bottom into the hot whey for a few moments, this seals the packet
Serve immediately or cool in bowl of cold water then wrap and chill. Best right away, though!
Serve immediately or cool in bowl of cold water then wrap and chill. Best right away, though!

Published by Gianaclis Caldwell

Cheesemaker, Author, Consultant, Goat Farmer, Co-Owner Pholia Farm Creamery

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