Burrata and mozzarella are two types of Italian cheese. They are both semi-soft, creamy, and incredibly delicious. Both are used in a variety of ways, ranging from being added to toasted bread to being served atop pasta. Both mozzarella and burrata differ from the majority of cheeses because they are served fresh, rather than being aged first. It can be hard to tell the two cheeses apart just from looking at them, but they are each unique.
So, what is the difference between burrata and mozzarella?
While burrata and mozzarella are similar in appearance and taste, they have their differences. The main difference between the two cheeses is the process used to make each of them.
How Burrata is Made
Burrata is made from mozzarella, but is not mozzarella. The word burrata literally translates to “buttered” which is an accurate description because it’s like a buttered version of mozzarella. To make burrata, the solid outer layer is formed from fresh mozzarella while the inside is made into a hollow pouch and stuffed with fresh cream and a stringy curd. It’s solid on the outside and buttery on the inside, making it perfect for spreading onto toasted bread like with this Burrata Caprese Crostini.
Burrata is considered to be the elegant cousin of mozzarella since it takes the process a step further. While it isn’t found as commonly as mozzarella, you can find it in the specialty cheese section at many grocery stores and on the menu of many Italian restaurants. Because burrata is meant to be enjoyed fresh, it’s best served within two days of purchasing or making it. For optimal results, you should always serve burrata at room temperature.
How Mozzarella is Made
Mozzarella is a pulled curd cheese that is widely loved and known for its versatility. Like burrata, mozzarella is meant to be eaten fresh. It’s recommended to eat the cheese within a week of buying or making it to get it in its prime condition. It can be served fresh on a cheese board, cooked onto pizza, melted into pasta, and shredded onto whatever you choose to add it on. Personally, I love grating a little fresh mozzarella onto my scrambled eggs when I’m craving something ‘ooey gooey’ in the morning. Try it out sometime, it’s seriously delicious!
Mozzarella is most commonly made using cow’s milk for its creamy texture and affordability. More expensive and hard to find variations of fresh mozzarella are made with water buffalo’s milk. Fresh mozzarella is known for its elastic texture and light, milky flavor. Making mozzarella from home is easy and involves a heated mixture of milk, citric acid, water, and rennet. Try out this Homemade Mozzarella recipe and see for yourself.
Which is Better: Burrata or Mozzarella?
That’s a trick question, they’re both amazing! Burrata and mozzarella are both fresh, creamy, and milky semi-soft cheeses. Mozzarella maintains its semi-soft texture inside and out, while burrata has a creamy interior that is known to ooze out when cut open with a knife.
When deciding which one to choose, keep in mind what kind of meal you’re having. Burrata is best served fresh, while mozzarella can be served fresh or cooked. To really let your burrata shine, serve it on top of salad, toast, or on its own. Because mozzarella can be served fresh or cooked, it’s more versatile than its counterpart. It’s often baked into pasta dishes like lasagna and baked ziti, cooked on pizzas, or served fresh in sandwiches or on salads.
It’s hard to pick a favorite between the two, they’re both so mouthwateringly tasty. Burrata tends to be a bit pricier than fresh mozzarella, so I like to save it for the right time like when I’m having friends over for a dinner party or want to make a really nice cheese board. Whichever one you choose, you really can’t go wrong!
