281928 Wed Dec 21 18:15:29 -0800 2005 2 31 Home Cooking 0 1501214 I thought I'd had fresh mozzarella, but I have to say, after I tried the burrata at A16 restaurant in SF, I didn't know how good it could taste. Really fresh mozzarella is kind of melty at room temperature - really special. I'm a Sopranos fan, and in one episode Furio, who's a recent emigrant from Italy, is standing in a restaurant kitchen over a pot of what looks like cooking milk, molding mozzarella balls around his hand. This is the only clue I've had about making mozzarella - somehow I have the idea it might be possible, as opposed to a cheese that would be im-possible like parmegiano, to make fresh mozzarella (milk's leap toward immortality), in the home kitchen. Has anyone here ever made mozzarella? Do you have a recipe with technique pointers for the would-be novice mozzarella maker? Wed Dec 21 18:15:29 -0800 2005 0 Niki Rothman 1 1501228 Several online vendors sell mozzarella curds for home use, from which fresh mozzarella is stretched and formed. Sorry but I don't have a rec. It wasn't clear from your post what you are looking for. Burrata is not fresh mozzerella; burrata is fresh mozzerella formed around a ball of cream or cream and fresh mozzerella shreds. It may be possible to make at home but it would be much, much more advanced cheesemaking. Most restaurants in California buy their burrata from Caseificio Gioia, which is based in LA. Several gourmet supermarkets, such as Bristol Farms, sell it. Wed Dec 21 18:58:20 -0800 2005 1501214 0 JudiAU 2 1501236 What Judi said, but making mozzarella is rather easy from a carton of milk. (see link). The site sells kits for mozzarella, and supplies for all kinds of cheesemaking. One thing I would add to the instrux is to get a new pair of rubber gloves as boiling curds and whey is rather hot. Also 1/2 tsp citric acid per qt. of cow juice. You can use lemon juice or vinegar the first time (instead of c.a.), just to get the hang of it, but it really overpowers the taste. Salt optional. Link: http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Mozz/Index.html Wed Dec 21 19:24:27 -0800 2005 1501228 0 SteveT