How to Make 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!
Servings: 4
Calories: 271kcal
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.
Nutrition
Calories: 271kcal | Carbohydrates: 2g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 373mg | Potassium: 71mg | Sugar: 1g | Vitamin A: 821IU | Vitamin C: 0.2mg | Calcium: 306mg | Iron: 0.3mg
