Heat fresh whole milk to about 85–90°C
Add citric acid or a small amount of lemon juice to help the milk curdle
Stir in rennet and let the milk sit until a soft curd forms
Cut the curd into small pieces
Gently heat and stir the curds until they firm up
Drain the curds in cheesecloth
Knead the curds in hot water until smooth and elastic
Stretch the curd into thin sheets to form mozzarella shells
Prepare a filling of stracciatella by mixing shredded mozzarella curds with fresh cream
Fill the mozzarella shells with the creamy stracciatella mixture
Gather and seal the tops to form burrata balls
Chill the burrata in cold water or refrigerator before serving