I can’t believe I completely forgot to blog about my first cheese-making experience from a month ago. We celebrated a dear friend’s birthday by learning how to make mozzarella and burrata cheese with the SF Milk Maid. I highly recommend taking classes from Louella (aka the SF Milk Maid), ours was a private class with a cheese tasting but she also teaches public classes all over the bay area. Since you can read about my review on this awesome experience on Yelp, I will just post a few pictures here, along with my favorite way to enjoy burrata – with sweet heirloom tomatoes (as seen here), of course! As we slowly bid adieu to summer (..cries..), I try to go to the farmers market as often as I can to scout out good summer produce that are still around and savor every single bite!
Mounds of cheese curds waiting to be cut up and stretched in hot water to turn into mozzarella. And check out the gorgeous plate of cheese for our blind cheese tasting.
Stretch, stretch, stretch! Making mozzarella knots was really fun.
We filled mozzarella pouches with stracciatella, which is an insanely delicious and buttery mixture made of cream and shredded mozzarella. That’s burrata, folks! Us amateurs were horrible at making a perfect pouch without the stracciattella overflowing and oozing out, that’s why we just put our finished product in a tiny container and voila.
Tomato Salad with Burrata and Nectarine
- 2-3 medium size heirloom tomato
- 1-2 ripe yellow nectarine, sliced into 1/2″ wedges
- 4 oz of burrata cheese, tear up to smaller bite size pieces
- sea salt, pepper
- extra virgin olive oil
- aged balsamic vinegar
- 2 Tbsp fried capers (regular capers will do just fine)
- fresh basil leaves
- Arrange tomato slices, nectarine, and burrata on 2 plates, top with capers and a few basil leaves. Do a light drizzle of extra virgin olive oil and balsamic vinegar, season with salt and pepper.
Enjoy it with a nice slice of crusty bread, not a bad lunch I say, not bad at all!