Homemade Stracciatella Cheese
This quick and easy recipe for homemade stracciatella cheese comes together with just two ingredients and 10 minutes! It results in a rich, creamy cheese that's perfect for sandwiches, appetizers, salads, and so much more. No special trip to the Italian market required!
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Everyone knows the inside of burrata is the best part, so why not skip the outer shell altogether and just enjoy the rich, creamy center?
This is known as stracciatella, and making it at home is extremely easy and affordable.
It's not hard to find mozzarella and burrata at most grocery stores, but stracciatella isn't nearly as common.
This method is an easy and inexpensive way to make stracciatella yourself at home using just two simple ingredients.
Like my recipe for homemade ricotta, this isn't the traditional way of producing this delicious Italian cheese, but it tastes just like the real thing.
What is Stracciatella?
Stracciatella can refer to a few different things in Italian cuisine. It often refers to a gelato flavor similar to chocolate chip, but there's also stracciatella egg drop soup and of course stracciatella cheese - which happens to be my favorite of all three.
Most people know stracciatella as the rich and creamy filling inside of burrata, but it's actually a standalone cheese in and of itself.
It was created out of necessity in Puglia to use up leftover pieces of mozzarella by shredding them and mixing with cream.
Stracciatella can be used just about anywhere mozzarella or burrata are used. I love it with tomatoes and basil, as a spread on sandwiches, or just eaten on its own with a spoon.
It makes an amazing base for crostini. Just swipe a little bit onto toasted bread, then top with anything your heart desires. My favorite is thinly sliced prosciutto and pistachio pesto!
I love keeping a dish of stracciatella in the fridge in the summer to make quick and delicious lunches at home.
A little bit of bread, a few spoons of stracciatella and roasted, grilled or raw fresh seasonal vegetables and I am a happy Coley!
Want more cheesy recipes? Try my famous lobster mac and cheese, this classic Roman pasta alla gricia, or a super creamy Italian ricotta cheesecake.
Why This Recipe Works
- Only requires 2 ingredients and 10 minutes.
- Tastes as good as the real thing and is way more affordable.
- Can replace fresh mozzarella or burrata in many recipes.
Stracciatella Ingredients
Mozzarella - Use a ball of high quality fresh mozzarella, the kind that comes in brine or liquid. Both cow's milk fior di latte or mozzarella di bufala are great options. Avoid any dried or grated processed mozzarella, and be sure to press out as much liquid as you can before mixing.
Heavy Cream - It's important to use real heavy whipping cream with a high fat content for this recipe. It cannot be replaced with light cream, half and half, or milk.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Paper towels or kitchen towels
- Medium bowl
How to Make Homemade Stracciatella Cheese
- Remove the mozzarella from its liquid and gently press it between layers of paper towels or a clean kitchen towel to absorb as much moisture as possible. Let sit for about 5-10 minutes to dry slightly.
Pro Tip: Drying the mozzarella is important. Too much moisture will water down the cream and prevent the mixture from becoming rich and luscious.
- Use your hands to shred the mozzarella into very fine strands. Separate any larger clumps so the texture stays light and feathery. If your shreds feel wet, place them on a paper towel to drain for 5 minutes before mixing.
Pro Tip: Pull mozzarella along its natural grain rather than tearing randomly. This will create longer, thinner strands that fuse into the cream.
- Transfer the shredded mozzarella to a bowl and pour the cream over the top. Gently toss until evenly combined, then let sit for at least an hour or longer (refrigerate if longer).
- The cheese will absorb the cream and thicken as it rests. Add another splash of cream if needed to reach your desired consistency.
- Taste before seasoning. Depending on the mozzarella, it may not need additional salt. If desired, add just a tiny pinch of kosher salt and mix gently.
- Bring to room temperature before serving for best results.
- Finish with flaky sea salt, cracked black pepper, and good extra virgin olive oil just before serving or spoon over grilled bread, tomatoes, roasted peppers, grilled veggies, or warm focaccia.
Tips for the Creamiest Stracciatella Cheese
- Use the best quality fresh mozzarella you can find. It will make a big difference.
- Make sure to squeeze out as much liquid from your mozzarella first before mixing so it doesn't water it down.
- The amount of cream may vary depending on the mozzarella. Some cheeses absorb more cream than others, so adjust as needed until it looks silky and spoonable.
- This is best served at room temperature, not ice cold from the refrigerator which mutes its flavor.
Stracciatella Variations
- You can use other cheeses to make stracciatella, like smoked mozzarella, caciocavallo, or scamorza.
- Make a flavored version by folding in lemon zest, fresh herbs, truffle oil, or chili flakes.
- Add a dollop of crème fraîche, sour cream, or whole-fat Greek yogurt to the mix for some tang.
What to Make with Stracciatella Cheese
Spoon this rich and creamy cheese over a Neapolitan pizza bianca or a chewy grandma pizza. If you're in the mood for a salad, use it in this summery cherry peach salad, juicy grilled peach panzanella, or my classic caprese salad.
It's great as an appetizer or antipasto. Spoon it on this roasted plum crostini with prosciutto, make some slow roasted cherry tomato confit and stracciatella crostini, or drizzle with homemade basil oil and serve with fresh bread or homemade focaccia.
How to Store Stracciatella
Store homemade stracciatella in an airtight container in the fridge for 5-7 days. Shelf life will depend on the freshness of your mozzarella and cream. Freezing is not recommended.
FAQs
Store bought stracciatella usually uses leftovers and scraps from the mozzarella (or other similar cheeses) production by mixing them with cream. Homemade uses a block of mozzarella that's carefully shredded and mixed with cream to replicate that same product. Store bought can contain preservatives or additives, making it shelf-stable for longer, while homemade is super fresh but will also spoil quicker.
You can serve it in any recipe you would serve burrata or fresh mozzarella. It's a similar flavor profile, but looser and creamier.
No. For the appropriate texture, stracciatella requires full fat cream and mozzarella.
They are almost identical, although burrata filling tends to have smaller mozzarella bits, while stracciatella has longer, thinner strands soaked into cream.
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How to Make Stracciatella Cheese
Ingredients
- 1 8-ounce ball fresh mozzarella
- ½ cup heavy cream plus 2 tablespoons or more as needed
- 1 pinch kosher salt optional
Instructions
- Remove the mozzarella from its liquid and gently press it between layers of paper towels or a clean kitchen towel to absorb as much moisture as possible. Let sit for about 5-10 minutes to dry slightly.1 8-ounce ball fresh mozzarella
- Use your hands to shred the mozzarella into very fine strands. Separate any larger clumps so the texture stays light and feathery. If your shreds feel wet, place them on a paper towel to drain for 5 minutes before mixing.
- Transfer the shredded mozzarella to a bowl and pour the cream over the top. Gently toss until evenly combined, then let sit for at least an hour or longer (refrigerate if longer).½ cup heavy cream
- The cheese will absorb the cream and thicken as it rests. Add another splash of cream if needed to reach your desired consistency.
- Taste before seasoning. Depending on the mozzarella, it may not need additional salt. If desired, add just a tiny pinch of kosher salt and mix gently.1 pinch kosher salt
- Bring to room temperature before serving for best results.
- Finish with flaky sea salt, cracked black pepper, and good extra virgin olive oil just before serving or spoon over grilled bread, tomatoes, roasted peppers, grilled veggies, or warm focaccia.
Notes
- Drying the mozzarella is important. Too much moisture will water down the cream and prevent the mixture from becoming rich and luscious.
- Pull mozzarella along its natural grain rather than tearing randomly. This will create longer, thinner strands that fuse into the cream.
- Use the best quality fresh mozzarella you can find. It will make a big difference.
- Make sure to squeeze out as much liquid from your mozzarella first before mixing so it doesn't water it down.
- The amount of cream may vary depending on the mozzarella. Some cheeses absorb more cream than others, so adjust as needed until it looks silky and spoonable.
- This is best served at room temperature, not ice cold from the refrigerator which mutes its flavor.
