Stracciatella, the creamy fresh cheese that spills out when you slice into burrata, is the kind of decadent food that dreams are made of. It is soft, pillowy and incredibly versatile. Super-talented Top Chef alum CJ Jacobson recently stopped by the F&W Test Kitchen to show us how to make this magical cheese at home. Jacobson, who makes this hand-pulled stracciatella daily at his new Mediterranean restaurant in Chicago, Ema, also shared his favorite ways to serve the coveted cheese. Check out CJ's video demo above to see how it's done and then take a crack at making it yourself with the recipe below.
Makes about 4 cups
Use the best heavy cream you can buy for this recipe: The cream is what gives the stracciatella its amazing flavor and texture.
2 cups heavy cream
1 pound of mozzarella curd, cut into 1-inch pieces (see Note)
3 gallons hot water (185 °F)