fresh cheese

This burrata with grilled bread is made with a creamy mozzarella-like cheese and is an easy appetizer for summer entertaining.

Burrata With Grilled Bread

burrata (be vigilant with the temperature and freshness

Store-bought bread

Extra-virgin olive oil, for drizzling

Remove any wrapping, paper, and twine from the burrata. Place the cheese in a bowl of very warm water and let it rest there 10 minutes. (You want to make sure the burrata sits in the warm water long enough to lose the refrigerator chill at its creamy center.)

Drain it well and set it on a clean towel.

Grill some bread, both sides, to a good char. Stack on a small plate.

Place the whole burrata in a shallow small bowl.

Generously pool some extra-virgin olive oil around the base of the burrata—you want to keep the cheese itself pristine white, so don’t drizzle the oil all over the cheese, just around its base.

Set the burrata with grilled bread on the table alongside a stack of plates and some knives. Originally published May 15, 2015.

This recipe is so delicious. And EASY. You will be very impressed with yourself. Look at you, making fresh cheese! Well done.

Thermomix recipe: Queso Fresco (Fresh Cheese)

1.5-2 Litres whole fat milk

Grams cream

x 20 Grams fresh lemon juice

Flakes

Truffle oil Truffle oil

Finely grated zest 1-2 lemons

Chilli flakes

herbs of choice

Nutty Seeded Crackers

Place milk, cream and a pinch of salt into Thermomix bowl and cook *13 min/100°C/speed 2.*

Add 20g lemon juice and stir *3 sec/speed 2*. Repeat twice with remaining lemon juice.

Allow mixture to stand in Thermomix bowl for about 30 minutes.

Line a sieve with a quadruple layer of cheesecloth and place it over a large bowl.

Pour mixture out into sieve and drain off the whey. Squeeze the cheese solids gently to remove excess whey. Reserve whey for other uses.

Wrap the cheese tightly into a ball and allow it to hang to drain over a sink for an hour or so.

Serve with any or all accompaniments as listed.

This humble homemade cheese uses just a handful of ingredients and no specialty equipment. Serve with breadsticks, Crudité, Pita Chips, as part of an Antipasto Platter, crumble on salads, enjoy with a drizzle of honey or along with fresh fruit, the list goes on!

Homemade Farmer's Cheese

(1/2 gallon) whole milk

salt

white vinegar

Warm the milk. Add the milk and salt (if using) to a large heavy-bottomed pot. Heat over medium-low for about 30 to 40 minutes, stirring occasionally to avoid scorching and never allowing the milk to boil.

Make the curds. As the milk heats up, you should see steam and tiny bubbles forming at the edges of the pot. When this happens, begin to slowly pour in the vinegar. Gently stir briefly with a wooden spoon, then wait about one minute before stirring again. The milk should curdle and turn a yellowish color.

Cool. Remove from the heat and cool at room temperature, about 30 minutes to 1 hour.

Form the cheese. Line a sieve with a cheesecloth and place it over a large bowl. Pour the cheese mixture into the cheesecloth, then gather the cheesecloth around the curds and squeeze to drain excess water (the water/whey should run clear at some point). For a crumbly cheese, squeeze all the water (whey) out. For a creamier cheese, leave a little bit of the whey moisture in. You can discard the whey or keep it for another use (see notes).

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Burrata With Grilled Bread

Thermomix recipe: Queso Fresco (Fre...

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