Burrata and Mozzarella Cheese

Pour 1-gallon container of milk into a large pot.

Prepare ingredients in separate bowls: dissolve citric acid into ¼ cup water, dissolve rennet into ¼ cup water, 1 teaspoon calcium chloride in a ¼ cup water, and pour cream into a bowl.

Add the citric acid and water mixture to the cold milk and gently stir to incorporate it.

Using a digital read thermometer raise the temperature to 85 degrees and remove it from the heat and allow it to come to 88 degrees.

Fold in the rennet gently and then bring the temperature to 104 and remove it from the heat.

Let the mixture sit for 10 minutes until thick curds have formed.

Use a strainer and remove the curds from the whey and allow it to drain thoroughly.

In a microwave safe bowl add a spoon-full of curds.

Season it with salt (about a ¼ teaspoon per spoonful) and do not mix.

Microwave the mix for 15 seconds.

Remove from heat and gently stir.

Place back in the microwave for 15 more seconds.

Remove and use a spoon to pull the mozzarella until it is taffy consistency.

Form into a ball.

Place in room temperature whey for 10 minutes and then add it to cold water for ten minutes.

Store the mozzarella in water or wrapped in plastic.

Burrata:

Remove a spoon full of curds and place them into a bowl, shred with your fingers. Season with salt and add 1 tablespoon cream per 4 ounces of mozzarella curds. Set aside. Using the mozzarella method form a flat circular piece rather than a ball. Place creamy curds into the disc and seal with your fingers. Place in the whey for 10 minutes and then into cold water for ten. Store in water.