Burrata

Directions

1. Prep mozzarella curd for stretching. In a heatproof bowl, add 1/4 pound fresh mozzarella curd, enough boiling water to cover the curd and a generous amount of salt. Stir and press curds together until they start forming a solid mass. Monitor the water to make sure it doesn't get too cool. If you can leave your hands in it comfortably, it's too cool - add more hot water. Once the curds have massed, put on gloves (or dip your hands in cold water), and begin stretching and folding the curd. Keep going until the curd is smooth, glossy and doesn't have any tears.
2. Pull the mass into a long rope, then tear the rope into strings or pieces. Put these pieces in a small bowl and add the cream and salt to taste; set aside.
3. Add the rest of the curd (1/2 pound) into your bowl, along with more boiling water and salt. Follow the same instructions as above until the curds are smooth and glossy. Instead of pulling the mass into a rope, making a 6-in. disk that is thicker in the middle and a bit thinner on the edges. If the cheese rips at any point, just plunge it back into the hot water and reshape.
4. The easiest way to stuff your burrata is to put the mozzarella disk in a small, deep bowl. Spoon the creamy stracciatella filling into the center, then pull the sides of the mozzarella shell up until they meet at the top. Pinch tightly to seal. Dipping the pinched end back in the hot water will help seal the cheese.