Burrata is like an especially fresh mozzarella pouch, so soft and creamy in the center it pours out when opened. With this recipe you can choose to make burrata pouches, pure mozzarella balls or just the burrata filling. Take it all the way with homemade pesto and fresh, gluten free bread with sorghum, brown rice, buckwheat and sunflower seeds.

I love making my own cheese and do it quite often. There are so many options and another favorite is Homemade Halloumi Salad with kumquats, herb roasted pecans and champagne vinaigrette. Even people who don’t usually like salad can’t get enough of it. Grateful to live in a place where I can legally get raw milk, I rarely use anything else for cheese making. For best result, use the least processed milk you can find and make sure it has not been ultra pasteurized, or even heated above 172F/78C, or it will not work.

gluten free bread with sorghum, brown rice, buckwheat and sunflower seeds

1 cup sunflower seeds
1 cup almond flour
1 cup sorghum flour
1 cup brown rice flour
½ cup buckwheat
½ cup potato starch
½ cup tapioca starch
½ cup milk powder
¼ cup psyllium husks
¼ cup flax meal
1 tablespoon guar gum
1 tablespoon baking powder
1 teaspoon salt
¼ cup butter
2½ cups milk (or water)
2 tabelespoons honey
1 packet active dry yeast (0.25 oz)
2 large eggs
sea salt flakes to sprinkle on top


Mix dry ingredients from pumpkin seeds to salt and set aside.

Melt butter with honey and stir until melted. Add milk (or water) and heat until lukewarm, about 100-110F/40-43C.

Take liquid off the heat and sprinkle with the dry yeast, stir and set aside until bubbles form on the surface, about 10 minutes.

Pour liquid over dry ingredients, add eggs, and stir until blended.

Scoop dough into a buttered or parchment lined bread pan and sprinkle some sunflower seeds and sea salt flakes on top. Bake at 300F/150C for 75-90 minutes, or until the internal temperature reaches 210F/100C.

Remove bread from the pan and let it cool on a wire rack.

homemade burrata (or choose to make mozzarella or simply burrata filling)

1 gallon whole milk, raw if possible
1½ teaspoon citric acid (find here)
10 drops liquid rennet or ½ rennet tablet (find here)
4-5 tablespoons heavy cream, raw if possible
Himalayan pink salt


Using s stainless steel pot, heat milk to 95F/35C.

Dissolve citric acid in a a few tablespoons of cold, non chlorinated water and add it to the milk while stirring.

Take the milk off the heat before adding the rennet. If using rennet tablets, dissolve in a couple of tablespoons of non chlorinated water first. Stir gently just a few times before letting the mixture rest for about 10-15 minutes to allow the curd to separate from the whey. This will create one soft, coagulated, semisolid piece of curd floating in the whey.

Cut the curd vertically into one inch cubes.

Slowly bring the whey back to 105F/40C while swirling or gently stirring, but avoiding to further break up, the pieces of curd.

When the liquid reaches 105F/40C, take it off the heat and gently move the pieces of curd around to evenly distribute the heat for about 10 minutes.

Strain the curd in a colander to drain out most of the liquid.

Leaving the bigger masses in the warm whey, remove about ¼-1/3 of the curd and place in a small bowl. Using a fork or your fingers, tear the curd into small pieces to create a ricotta or a small curd cottage cheese texture. Stir in heavy cream to desired consistency and set aside. This will make the burrata filling.

*To make burrata filling only, break up all the curds and stir in about ¾-1 cup cream.

*To make pure mozzarella balls, skip above step all together.

Drain the remaining curd well before adding it to hot, salted water to soften and melt like cheese. Keep the water as hot as you can handle and using your fingers, knead the cheese masses until they get soft, shiny and elastic. Create 3-4 cheese balls, adding more salted hot water as needed.

Stretch each ball into a flat disc, fill with the burrata filling and pull edges together to create a pouch. Bring the filled pouch back into the hot water and hold it still to melt and seal the top.

*To make pure Mozzarella balls, make cheese balls instead of disks. Store in lightly salted, non chlorinated water.

Keep refrigerated.


2 cups packed basil leaves
½ cup toasted pine nuts
2 garlic cloves
½ cup olive oil
½ cup grated romano or parmesan-reggiano cheese
salt and pepper to taste


Process basil leaves, pine nuts and garlic in a food processor to a fine paste.

Continue to process while slowly dribbling in all the olive oil.

Add cheese, salt and pepper to taste, and pulse until the mixture is blended and smooth.

Keep refrigerated.

Decorated with fresh basil leaves, african basil flowers, bacon crumbles and garlic scapes.

garlic scapes

Garlic Skapes

 Photography by Philip Blankenship.