Making Burrata at Home
After enjoying some lovely fresh burrata from our local cheese shop today, I decided that I needed a little bit more of that creamy cheesy heaven in my life. But rather than pay $5 for a little quarter-pound piece, I could make it on my own (right?)... I have done a little searching on what is required, but I'm curious to find out if anyone here has actually tried. From what I've seen, the steps seem pretty straight-forward, leaving me suspicious. If it's so simple, why haven't I heard of more folks making burrata at home?
Also, if anyone knows about a West Coast purveyor of fine mozzarella curd, I would be especially grateful.