What is the difference between mozzarella and burrata?
Cookbook author Domenico Gentile runs the YouTube channel Cooking Italy, where he publishes numerous recipes:
»Both cheeses belong to the group of filata cheeses, whose name translates as 'pulling threads'. In making this type of cheese, the curd is scalded with hot water and then kneaded until the mixture forms threads. While in the production of mozzarella, the dough is simply poured over with hot water, the process for burrata is somewhat more complex. First, the dough is filled with cream and mozzarella pieces and then sealed again with the hot mozzarella – this is how it gets its typical sack shape. If you cut into the burrata, this filling oozes out. It is also called stracciatella.
However, if you buy burrata from a supermarket, it may not have been properly processed and may open on its own. Therefore, it's important to buy a high-quality cheese with a solid outer shell. Such burrata is usually handmade. You can find them at Italian delicatessens or cheese dairies that sell burrata that comes directly from Puglia. The burrata we can buy in supermarkets, however, is usually machine-made.
We also differentiate between different types of mozzarella and burrata. In Germany, we generally use mozzarella made from cow's milk. There is also buffalo mozzarella, but the classic mozzarella that most people are familiar with is made from cow's milk. It has a firm consistency and is stored in brine or water. The mozzarella you can buy in the supermarket is usually soaked in water. It comes in different sizes: 25 grams, 50 grams, or 125 grams. There are also so-called mozzarella braids, which can weigh between three and four kilograms. Burrata is also usually made from cow's milk. However, there is also burrata from Apulia or Campania, which is made with buffalo milk.
Burrata has a significantly higher fat content than mozzarella. Therefore, it's creamier and not suitable for every recipe. My tip: Take a pizza with a crispy crust and baked tomatoes and pull the cream in strands over the pizza. It's best to cut the cheese open so you can easily remove small pieces with a fork.
süeddeutsche
