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This is not stracciatella. Burrata is a beautiful thing. For the uninitiated, burrata is a cheese comprised of a tender shell of mozzarella, wrapped around a luscious mixture of mozzarella curds and cream. That inside mixture is also known as “stracciatella,” and it is what gives burrata an edge over mozzarella. I like to eat burrata with stone fruit or use it in a caprese, though we are still a few months from having access to in-season peaches and tomatoes. This is burrata. Photo: Claire Lower There is an Instagram video making the rounds that claims you can make stracciatella by combining store-bought mozzarella with heavy cream. That is, unfortunately, not true. In the video, MacKenzie Smith of grilledcheesesocia l tears some mozz into tiny pieces, covers those pieces in heavy cream, adds a little salt, then lets the cheese absorb the cream for “at least half an hour.” Smith then spreads the mixture on bread, drizzles on some truffle oil, and seasons it with pepper. I did that same thing—sans truffle oil—and can tell you that this particular hack does not result in stracciatella, because that is not scientifically possible. The combination of cheese and heavy cream does not taste bad, because how could it? It’s cream and cheese. You can put it on bread. It tastes just fine, but it is a far clunkier, heavier product than true stracciatella. Turning store-bought mozz into stracciatella would be like turning butter into whipped cream; it’s all made of the […]