Burrata Breakdown: What It Is and How to Use It

Like traditional fresh mozzarella, burrata originated in southern Italy. Both mozzarella and burrata are made with cow’s milk curds, which are formed when rennet is added to the milk, causing it to curdle (get it?), which is the process by which milk proteins separate into two parts, one more solid (curd) and the other liquid (whey). The curds are then heated in warm whey until they form soft, stretchable blobs. 

To make fresh mozzarella, these blobs are stretched and manipulated to form a smooth outer skin, within which the remaining curd is pressed, thereby creating a uniform ball of fresh cheese. 

To make burrata, the process is similar, but after the curds are stretched to form the outer skin, the interior is left hollow, and then filled with finely shredded stretched curds (known as stracciatella) and cream. 

Burrata’s clean, milky flavor and creamy, tender texture is best enjoyed at room temperature, so remove it from the refrigerator about 15 minutes before serving. It’s delicious on its own, finished with olive oil, salt, and pepper. But it also pairs beautifully with almost any fruit or vegetable, it spreads gracefully over crackers or toasted bread, and it makes a great short-cut “sauce” for pastas or risottos. 

Depending on the characteristics of what you are pairing it with (e.g., ingredients that may be more vegetal, or more sweet, or more starchy), consider adding a drizzle of honey or maple syrup, a handful of toasted nuts, a sprinkle of furikake or everything bagel seasoning, or even a splash of hot sauce. If you’re feeling adventurous, try it atop a piece of pie or a waffle or in a breakfast bowl with your favorite granola.  

Here are some of our favorite burrata recipes to get you started.

In our Rigatoni with Marinated Tomatoes and Burrata, the residual warmth of freshly cooked pasta melts rich, creamy burrata into a simple yet elegant tomato and basil sauce. 

For our Burrata Salad with Grated Tomato and Anchovies, we create a creamy, fresh tomato “dressing” for tender butter lettuce by spooning grated tomatoes, fresh herbs, and olive oil directly into the cut halves of burrata. Anchovies add balance with a burst of brininess. 

Paired with sweet and mildly tangy preserved peaches and savory prosciutto, burrata brings balance and richness to our simple Preserved Peach and Burrata Salad.