Have you ever considered using Burrata in stead of Mozzarella?

I really have a sweet spot for Burrata. And with sweet spot I mean: I could literally eat this every day. But as with so many things we shove into our mouths, we have absolutely no idea what it is or where it comes from. I decided to go for a little more background for myself on what Burrata actually is.

The biggest difference to start with between Mozzarella and Burrata is that Burrata has cream added to it. That is why the inside of the Burrata is so much more creamier and to me more enjoyable. In general the basic ingredient is buffalo milk but also sometimes cow milk is used for it. Historically Burrata was found in Italiy to use left over pieces of Mozzarella, and not leave them to waste. With adding cream the volume was increased more and all of a sudden it was a proper product again. This is also the reason why Burattas will always have a string tied around it; the outside shell is from Mozzarella and the inside is from a softer mixture. If not tied the Burrata will fall apart.

A lot of people are not very fond of the texture of Burrata since it is so creamy, and also a lot of people expect Burrata to be Mozzarella and then are disappointed because they expect a more firm structure. I actually love the fact that I can spread out the Burrata after knicking the outer layer.

My first Burrata experience was in a beach club here on Sint Martin, myself also expecting to get Mozzarella. I was pleasantly surprised on what ended up on my plate, but I did not exactly know what I was eating. I ordered it a couple times more throughout the years, and only some months ago I was told this is something totally different. I started looking for Burrata in the local supermarkets but never I was able to find them. Also checking out the French side supermarkets were not for filling in my hunt. I was ecstatic I while back that I found one in a French supermarket, which turned out into a huge disappointed. It was called Burrata, but nothing was found different inside from the outside. It was just a Mozzarella.

This week I found some again! What always is said is that they are best to eat within 24 hours, which is for me impossible to realize. All my food is shipped for weeks. I did taste this a bit but it did not spoil all the fun! It was still good!

So how do you eat Burrata?

I prefer eating Burrata in a salad. Because it has a tiny acidy flavor in it, it goes together perfect with the sweetness of balsamic paste (not balsamic vinegar, its more bitter). Together with a salty ham this stuff is the bomb! I didnt want any meat added in my dish today, I try to leave out meat multiple days a week. So I fried some mushrooms with garlic and paper, added some cucumber, and took some lettuce from own garden. The balsamic paste draped a bit over it, et voila! Food!!

Source:
https://www.culy.nl/inspiratie/burrata-een-romig-pareltje-uit-italie/

https://www.finedininglovers.com/blog/food-drinks/burrata-cream-mozzarella/