While mozzarella has a more delicate taste and a more elastic texture, burrata is softer and more flavorful – but also, due to the cream, higher in calories.
The flavor is almost indescribable: The sweet, rich cream and curds are the essence of freshness and delicacy, yet simultaneously the most intensely milky thing you've ever eaten. Originally, burrata, like mozzarella, was made from the milk of water buffalo, but today, most producers use cow's milk.
How to Serve Burrata
Yes! You can eat burrata skin which is made from mozzarella. Its skin is tasty and safe to eat.
(You want to make sure the burrata sits in the warm water long enough to lose the refrigerator chill at its creamy center.) Drain it well and set it on a clean towel.
Once you open it, fresh mozzarella or burrata will keep refrigerated for five days. Same goes for shredded mozzarella, despite whatever date is stamped on the package.
You can freeze burrata but we would strongly recommend not freezing it. Burrata will lose much of its creamy consistency while in the freezer, and when it's defrosted, it will be just a watery mess.
Storage. Store fresh burrata in its unopened store packaging for up to its best-by date or for a few days beyond its sell-by date. If you open the package but won't use it all at once, transfer the liquid to an airtight container and keep the leftovers refrigerated for a day or two.
Because of its high water content and its soft texture, if stored the same way as other cheeses, it will lose its shape and flatten out over time. Keeping mozzarella in a liquid helps to retain both its shape and its moisture (via Cheese.com).
You can buy Burrata cheese online at Gourmet Food Store, prepared and crafted by Mamma's Cheese from Miami, Florida. They specialize in traditional-style mozzarellas, and all of their burratas are made fresh with an approximate 3 day lead time.
3 Best Substitutes for Burrata Cheese
Mozzarella. Mozzarella is one of the best substitutes for burrata cheese available. Both cheeses are similarly made from cow's milk, and their flavors are very close to one another. However, mozzarella is more adaptable than burrata cheese is, for the most part.
If you're looking for something a little lighter, try making a mason jar pasta salad. And for a quick and easy summer caprese salad, toss together baby tomatoes, fresh mozzarella, pine nuts, pesto, and spinach. Burrata can be used much like mozzarella.
Few cheeses manage to blend textures to an extent comparable to Burrata, but when looking to replace it, other fresh cheeses have been shown to work in its stead. Fresh, mild and creamy, Mozzarella bears a close resemblance to Burrata in both flavor and ingredients.
Burrata is a soft, fresh Italian cheese made from cow's milk.
Burrata (Italian pronunciation: [burˈrata]) is an Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
Burrata is made from an outer shell of mozzarella made from cow's milk or water buffalo milk and filled with fresh cream and curds. Individual burrata are often sold wrapped in a green asphodel leaf. Its creamy texture is the greatest difference from mozzarella, in that it oozes out when sliced.
Spun by artisans in the heel of Italy, Burrata is produced locally using fresh milk from buffalos that graze on the plateaus of Apulia.
The only difference between stracciatella and burrata is the thin layer of mozzarella, which “doesn't bring much to the party,” she adds. “What you love about burrata is what's on the inside.”
Burrata is a soft cow's milk cheese that, from the outside, could be mistaken for fresh mozzarella. Both are plump white orbs of Italian cheese, one more solid and elastic than the other.