If you've never had burrata, stop reading immediately and run to your nearest Italian restaurant. Then hurry back, because you're going to want to understand exactly what you just ate. You'll know for certain that it was the most sublime thing you've ever consumed: a creamy, salty cloud that melted your heart as quickly as it melted in your mouth. But you'll need to get to bottom of this celestial experience, because burrata just became an integral part of your life.
Burrata is a mixture of mozzarella curd and cream wrapped in a pouch made from more mozzarella curd. It may look like a ball of mozzarella upon first glance, but then you cut into it to reveal an amazingly gooey and creamy center. Burrata, in Italian, literally means "buttery," and there has never been a more apt name for a cheese.
It may sound completely impossible to make at home, but making burrata is easier than you might expect from something so otherworldly. To make burrata, you need milk, citric acid, rennet, cream and salt. Brandon Boudet, executive chef and co-owner of LA-based Dominick's Restaurant walked Pop Sugar through the process in this video. Here's a step-by-step breakdown:
First, heat the milk to 100 degrees and add citric acid and cool water to the heated milk.
Curds will start to form, and then you add rennet, which is an enzyme that helps the curds separate from the whey. Let the rennet work its magic, coagulating the curd, for about 15 minutes. 
You'll be left with a large mass of something that resembles tofu. 
Cut the curds into one inch squares and then reheat the pot, bringing the temperature up to 105 degrees. Gently stir the curds for about 10 minutes.
Next strain the curds through a colander. You use a colander and not cheese cloth because you want big, chunky curds. 
Once you've separated the curds from the whey, shred some of them up so they look something like cottage cheese.
Add cream to the shredded curds and voila: that's the middle of the burrata. You'll make the exterior shell of the burrata with the remaining curds. 
Take the remaining curds and plunge them into salted water that is as hot as your hands can handle. The idea is to heat the curds up so that they melt together. It should take about 10 to 15 minutes before the curds are ready to start stretching.
Stretch the skin to rounds about seven or eight inches across.
Scoop the creamy curd mixture on top of the skin, and fold it into a ball. 
Eat, dream, repeat.
For the detailed recipe, see Pop Sugar. Life as you know it just changed forever.
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