The Only Time You Really Shouldn't Swap Ricotta With Burrata (2024)
molly harris
·2 min read
No matter what you are making, it's always frustrating to reach for an ingredient only to find you don't have it and need to figure out a substitution. While ricotta tends to be a good substitution for burrata in dishes where the cheeses are used raw, there are recipes in which the swap simply does not work well: Those that require the cheese to be melted.
To understand when and why ricotta isn't a suitable replacement for a gooey burrata recipe, it's important to understand how the two cheeses are alike -- and more importantly, different.Let's start with the similarities. Both burrata and ricotta hail from Italy, and boast a luscious, creamy texture when raw that's downright irresistible. But where they diverge lies in their melting capabilities. While burrata melts into a silky and stretchy pool of deliciousness, ricotta basically doesn't melt at all.That's why you should avoid using ricotta instead of burrata in dishes where the cheese is supposed to melt.
So, why does ricotta struggle to achieve that melty goodness? It all comes down to how the cheese is made.
Ricotta is a fresh cheese that is easy to make at home with just four ingredients, including an acid. It's the acidic ingredient, however, that prevents ricotta from being able to melt beautifully intopasta dishes, pizzas, or dips made bybaking cheese. Acid is a key component in coagulating the milk proteins to make ricotta, but it also causes the proteins to become heat resistant. Instead of melting, ricotta maintains its structure and texture. Of course, you can use it in many hot dishes, butit will stay the same shape and be slightly grainy.
Consider using fresh mozzarella instead. It'sone of the best alternatives to burrata, as a substitute in recipes that call for the cheese to melt. It melts in a similar way to burrata, ensuring a decadent experience without sacrificing flavor or texture. Mozzarella is the closest swap for burrata, but note that it will not be as creamy as burrata.
So, the next time you're tempted to reach for ricotta as a substitute, remember to double-check how the burrata is being served or used in a recipe. And if you're looking for recipes in which ricotta is the star, try our 33 rich ricotta cheese recipes for some mouthwatering inspiration.
While burrata melts into a silky and stretchy pool of deliciousness, ricotta basically doesn't melt at all. That's why you should avoid using ricotta instead of burrata in dishes where the cheese is supposed to melt.
The texture of burrata is thicker and creamier than that of ricotta. Burrata has a springy feel, while ricotta feels like a sponge. Ricotta is soft and fluffy, making it an excellent match for pasta dishes. You can also grate some over a pizza or lasagna dish.
Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors.
The addition of cream to the curds used for the interior of the cheese gives burrata an incredibly rich and buttery flavor. When you cut open the ball of burrata, that creamy inside will ooze out, giving you two different textures of the same delicious cheese to enjoy.
Burrata has become an influencer in its own right. 'Burrata is one of those things that is so popular because it's incredibly simple, but it's luxurious. It's not that much more expensive than any other cheese,' says Sophie Wyburd, a chef and food content creator with more than 84,000 Instagram followers.
While ricotta tends to be a good substitution for burrata in dishes where the cheeses are used raw, there are recipes in which the swap simply does not work well: Those that require the cheese to be melted.
Health-wise, fresh mozzarella is seen as a better option than burrata. Burrata's creamy center is high in fats, making it a source of higher calories, while mozzarella provides a lighter, low-calorie cheese alternative.
Requesón is Mexican ricotta. Unlike most cheeses, which are made with curds, requesón (and ricotta) are made with whey. Requesón can have a texture like cottage cheese and is used as a filling for gorditas and empanadas.
In southern Italy lasagna is generally made with dried sheets of pasta layered with rich meat ragú, ricotta and mozzarella. In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano.
In France, ricotta is known as recuite and can be made from cow, sheep, or goat milk. The name and technique of preparation change according to the region where it is produced: it is called Greuil, Breuil or Sérou in Gascony, Zenbera in the Basque country, Brousse in Provence, Brocciu in Corsica and Sérac in the Alps.
A2: Due to its soft nature, Burrata has a lower shelf life than semi-hard or hard cheeses. If you buy this cheese fresh from Burrata House, consuming it within one or two days of opening is preferable. To avoid bacteria growth, keep leftover Burrata refrigerated.
Like most cheeses, it's high in fat and calories, so it should be consumed in moderation as part of a balanced diet. It is also a good source of protein and calcium. However, it is a less healthy option than some other types of cheese, such as crumbly feta or goat cheese, which tend to be lower in fat and calories.
The wholesale price on burrata for many retailers in North America is already quite high due to cost of ingredients, labour, pershability and most importantly, high shipping costs (refrigerated, securely held in individual vessels that are then insulated in styrofoam and another box) and import fees, duties or tariffs ...
Fresh mozzarella is the closest swap for burrata when it comes to flavor, although it lacks burrata's creamy interior texture. Look for mozzarella balls packed in water or whey for the closest match. This swap is perfect if your recipe calls for melted cheese.
In the most basic sense, burrata is a thin layer of mozzarella housing a stracciatella filling. Stracciatella, in turn, is a combination of fresh cream and mozzarella shreds, likely a way for cheesemakers to utilize the scraps of the mozzarella-making process.
Mozzarella cheese, particularly the fresh type, can be used as a substitute for ricotta cheese. It has a similar texture and mild flavor, making it an excellent substitute, particularly in Italian dishes like lasagna where ricotta is a key ingredient.
Burrata tastes milky, rich and buttery with a subtle, creamy sweetness. “The mozzarella itself should be light and pillowy, just yielding to the teeth. The stracciatella inside should be lush and velvety, flowing slowly and gently like cold cream lava,” Webb says.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
