Best Substitutes for Burrata
Burrata is fresh mozzarella formed into a pouch and filled with cream and loose mozzarella curds called stracciatella. The outer shell provides mild, milky flavor and stretchy texture, while the creamy center adds richness and moisture. Each ball weighs 4-8 ounces typically. When you cut burrata, the cream flows out and coats whatever it touches. Finding a substitute means matching both the firm exterior and the liquid center, or choosing which element matters most for your dish.
Best Overall Substitute
Fresh mozzarella plus heavy cream at a 1:1 ratio by weight. Use 4 oz fresh mozzarella torn into chunks with 2-3 tablespoons heavy cream drizzled over. This recreates both the mild cheese flavor and the creamy richness without requiring special cheese-making skills.
All Substitutes
Fresh mozzarella
1:1 by weightFresh mozzarella has the same base flavor and texture as burrata's outer shell since they're made identically up to the filling step. It melts at 130F just like burrata and provides that characteristic mild, sweet milk taste. You lose the creamy center, so dishes will be less rich and won't have the flowing effect when cut. Works best when you add cream or olive oil separately to compensate for missing richness.
Ricotta cheese with heavy cream
3/4 cup ricotta + 2 tbsp cream per 4 oz burrataRicotta provides creaminess similar to burrata's center filling, and mixing in heavy cream makes it flow when heated. The flavor is slightly more tangy than burrata's sweetness, and the texture is grainier rather than stretchy. This combination works well in cooked dishes where burrata would melt completely. Add 1/4 teaspoon salt per cup of ricotta to match burrata's seasoning level.
Mascarpone cheese
1/2 cup mascarpone per 4 oz burrataMascarpone has similar richness to burrata's cream filling with 60-75% fat content compared to burrata's 50-60%. It's tangier and more spreadable, lacking the stretchy mozzarella component entirely. Room temperature mascarpone flows like burrata's center when warmed slightly. Mix with 1 tablespoon milk per 1/2 cup mascarpone to thin it for better spreading. Works when creaminess matters more than cheese flavor.
Fresh goat cheese with cream
3 oz goat cheese + 1 tbsp cream per 4 oz burrataFresh goat cheese has similar soft texture and provides tangy flavor that's brighter than burrata's mildness. Adding cream mellows the tang and creates flow when warmed. Goat cheese melts at 90-100F, lower than burrata's 130F, so it breaks down faster in hot dishes. The flavor is more assertive, so use 25% less than called-for burrata amounts. Pairs especially well with fruits and nuts where the tang complements sweetness.
Buffalo mozzarella
1:1 by weightBuffalo mozzarella has richer, more complex flavor than regular fresh mozzarella due to higher fat content (26% vs 20%). The texture is slightly denser and creamier, though it lacks burrata's liquid center. Buffalo mozzarella costs 3-4 times more than cow's milk versions but delivers superior taste that's closer to burrata's richness. Store in its brine and use within 2 days for best texture.
How to Adjust Your Recipe
When substituting for burrata in cold dishes, add 1-2 tablespoons good olive oil per serving to compensate for missing cream richness. For hot applications, reduce cooking time by 2-3 minutes since substitutes often melt faster than burrata's thick shell. In pasta dishes, reserve 1/4 cup pasta water to help bind substitutes that don't flow as readily. For salads, dress substitutes 10 minutes before serving to let flavors meld. When using ricotta-based subs, season with 1/4 teaspoon salt and black pepper per cup to boost flavor.
When Not to Substitute
Skip substitutes when burrata is the main attraction, like burrata with tomatoes or burrata toasts where the dramatic cream flow creates the entire experience. The creamy center spilling onto bread or pooling around tomatoes can't be replicated. Dishes specifically designed around burrata's dual texture (firm outside, liquid inside) like certain restaurant preparations need the real thing. High-end recipes where burrata's subtle sweetness balances other premium ingredients shouldn't use substitutes with different flavor profiles.
Frequently Asked Questions
Can I make burrata at home?
Yes, but it requires specific technique and fresh curds. Heat 1 cup heavy cream to 180F. Form fresh mozzarella curds into pouches while still warm (around 140F), fill with hot cream and loose curds, then seal edges. The timing is critical since mozzarella becomes unworkable below 130F. Takes 2-3 attempts to master the sealing technique.
How much burrata equals 8 oz fresh mozzarella?
Use 6 oz burrata to replace 8 oz fresh mozzarella since burrata contains about 25% cream by weight. One standard 4 oz burrata ball contains roughly 3 oz cheese and 1 oz cream filling. For pasta serving 4 people, use 2 burrata balls (8 oz total) instead of 8 oz fresh mozzarella.
Why does my burrata substitute taste flat?
Burrata has 15-20% higher fat content than regular fresh mozzarella due to its cream filling. Add 1-2 tablespoons heavy cream or good olive oil per 4 oz substitute to match the richness. Also season lightly with salt since burrata's cream filling is typically salted during production. Room temperature serving brings out more flavor than cold.
Can I freeze leftover burrata?
No, freezing ruins burrata's texture completely. The cream separates and becomes grainy, while the mozzarella becomes rubbery. Use burrata within 2-3 days of opening. If you must preserve it, break it up and mix into pasta sauce or soup where texture matters less. Store opened burrata in its liquid in the refrigerator at 38-40F maximum.