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Question about burrata

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I've only had this in restaurants until last night. The portion I purchased seemed to be a harder/more traditional mozarella skin surounding the creamy goodness I expected. This "skin" tasted fine and like regular moz. The question is whether the skin portion is supposed to be consumed or if it is a waste product? This stuff is already expensive, but if I'm also not supposed to eat this skin then it's stupid expensive.

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  1. i don't know if i'd call it skin, but it is ricotta covered in fresh mozzarella...burrata is so luscious, i just love it.

    i can get it at my local aj's *gourmet grocer* for about 3 bucks a ball.

    1 Reply
    1. re: winedubar

      That's much cheaper than I had to pay at Whole Paycheck!.... 21.99 a pound.

    2. Burrata is like a mozzarella pouch filled with fresh mozzarella scraps and cream. When you slice it, it's like layers of creamy cheesy goodness. If the "skin" you're talking about is under the wrapper and over the cream, then yes, do eat it! The fresher the burrata is, the softer it will be. As it ages, water will drain out of the cheese and make it firmer. But I've never seen burrata older than a day - it gets sold quickly at my cheese shop and barely lasts until dinner in our home.

      http://threedogkitchen.com

      1 Reply
      1. re: leanneabe

        Ah, thank you. I'm guessing then that this had been sitting around for awhile.

      2. Burrata is fresh Mozzarella wrapped around a center of fresh Mozzarella mixed with cream. The mozzarella is pressed into a disc, the mix of mozz and cream is placed in the center, then the mozzarella is pulled up around the sides and spun into a bundle. It's a skill, to be sure, as it all happens in about 10 seconds, with great care and delicate handling. Ideally, you'll want to consume within 2 to 3 days of being made to enjoy in top form. Stupid expensive? We sell in our shop for $3.50 for 4 oz. balls. Pricey for mozzarella, but this is so much more. Just eating some now, over an heirloom tomato, sprinkled with sea salt and crushed pepper, the drizzled with 06 tuscan EVOO. I can't stop eating this stuff!