Mozzarella + straciatella = burrata
But before you send your butler to the cheese shop, let’s parse the difference between mozzarella and its creamy cousins.is an old friend: a fresh cheese made with cow milk . The milk is separated into curds and whey; the curds then get strained, sliced, and submerged in a bath of 180–185°F water. They’re kneaded until they’re stretchy and elastic, then shaped into smooth, round balls.
when you take strands of fresh mozzarella and soak them in fresh cream; the result is a not-quite-solid, not-quite-liquid luxurious mess that makes a single piece of toast and cheese seem like it’s worth $9 at a fancy restaurant.happens when you take a ball of mozzarella and fill it with that very straciatella, so that what looks like a solid mass of mozzarella ends up oozing a mozzarella-and-cream puddle as soon as you cut into it.
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