Recipe
Homemade Stracciatella
10 min · 4 serves · Easy
Ingredients
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4 serves
- 1 fresh mozzarella ball in brine, about 125g drained — fior di latte or buffalo
- 1 cup thickened cream
- 1 pinch flaky salt
Method
- 1
Drain the mozzarella and tear it into tiny pieces with your fingers, pulling it apart into thin strands and shreds.
Tip · Tear, don't chop — pulling the mozzarella apart gives you those soft, stringy threads that make stracciatella what it is. - 2
Tip the torn mozzarella into a bowl, pour over the thickened cream, and add a good pinch of flaky salt.
- 3
Mix well until the mozzarella shreds are evenly coated in the cream.
- 4
Cover and set in the fridge overnight so the cream and cheese meld into a thick, spoonable texture. Serve cold.
Tip · It will keep in an airtight container in the fridge for 2–3 days.
Pro tips
- ✦Buy mozzarella that's sold in brine. The dry, vacuum-packed blocks are too firm and won't shred into soft strands.
- ✦Serve it with ripe tomatoes, olive oil, and basil, spread it on sandwiches, or spoon it over hot pasta and pizza.
- ✦Taste before serving and add another pinch of flaky salt if needed — the cheese can mute the seasoning overnight.
- ✦Making it yourself costs a fraction of buying burrata, and you get to skip straight to the best part.
Nutrition (per serving)
290
calories
7g
protein
2g
carbs
28g
fat
Nutrition information is an estimate and may vary based on specific ingredients, brands, and serving sizes used.
