How to make burrata at home:
Stretch the hot mozz into a rope and tear it into thin strands like string cheese; the smaller you make them, the more cream they’ll absorb, which is what you want, so take your time). You can leave those strands as is, rip them into little shreds, or even chop them with a knife. Toss them in a bowl, pour in most of the heavy cream, and add more salt.
When you’ve stuffed it to the brink, pull the edges of the disk over the top, and press them together . Do this whole part over the bowl of stracciatella, so if it happens to all spill out, you can catch that liquid gold and try again.Alternatively, you can lay the disk in small, deep bowl, which will naturally form a pocket for stuffing the stracciatella, and lets you fold and seal the edges with two hands.
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