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How to Make Burrata

Burrata: It’s A Better Mozzarella

If you’ve made mozzarella before, it’s time to elevate your cheese game and try your hand(s) at burrata. If you’ve never made mozzarella, well, we’re starting you on the varsity squad here by showing you how to make an Italian delight that will tip your taste buds into a creamy coma of happiness. Burrata, which means “buttery” in Italian, is mozzarella’s cheesy cousin; externally, their shape, texture, and color are identical. But while mozzarella’s texture is uniform throughout, burrata has a more liquid, velvety inside, the result of heavy cream being mixed with the curds. With zero aging time, this Italian cheese is certainly one of the quickest to make, and it is also one of the easiest for home cooks to master.

You will need to plan ahead to find your curds (noted in our recipe), then burrata success is assured by following these three essential tips: First, don’t overmix either the cheese or the filling—lest the outer layer become too tough and the inner turn to butter. Second, go high fat for a richer, more robust end product. Lastly, experiment a bit—herbs or truffle oil add additional flavor to that luscious inner cream.

As for how to use your scrumptious orb, slicing it over homemade pizza or smearing on crostini for satisfying creamy/crunchy contrast are no-brainers. But don’t stop there; add dimension to salads, fresh pastas, or roasted vegetables.


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