Homemade Stracciatella: The Easy Recipe for an Inimitable Fresh Cheese
Lovers of authentic flavors and genuineness, get ready to fall in love! Today we reveal the recipe for homemade stracciatella that literally smells of tradition and home, bringing to the table the freshness and creaminess of one of the most beloved cheeses of Southern Italy.
Forget industrial products: with just a few simple ingredients, you can create this dairy delight that, although it does not replicate every nuance of the original from Puglia, will offer you a surprising and satisfying tasting experience.
Stracciatella is a fresh spun cheese, typical of regions like Puglia, Molise, and Basilicata. Its peculiarity lies in the processing: the mozzarella curd is hand “torn” into thin strands and then expertly mixed with fresh unsweetened cream.
The result is an incredibly creamier and more delicate product than classic mozzarella, with a sweet and enveloping flavor that captivates at first taste. It is the base of the famous Burrata, but on its own, it’s a true masterpiece of simplicity.
Making homemade stracciatella is a surprisingly easy and quick process that requires just a bit of patience for resting in the refrigerator. This waiting time is essential to allow the ingredients to blend perfectly and develop that inimitable consistency that makes stracciatella so special.
Whether to enrich a salad, for a refined appetizer on toasted bread with fresh vegetables, or simply to be enjoyed by the spoon, our recipe will guarantee you a flawless result. Ready to bring a piece of authentic Italian tradition to your table?
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 336.34 (Kcal)
- Carbohydrates 2.74 (g) of which sugars 1.19 (g)
- Proteins 13.58 (g)
- Fat 30.02 (g) of which saturated 7.94 (g)of which unsaturated 4.19 (g)
- Fibers 0.00 (g)
- Sodium 366.30 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Stracciatella
- 1.1 lbs mozzarella (preferably fresh, not too watery)
- 1.7 cups liquid cream (fresh, unsweetened with at least 35% fat)
- 2 pinches salt
Tools
- Kitchen Scale
- Bowl
- Fork
How to Make Stracciatella Cheese:
Take the mozzarella and drain it very well from its preservation liquid. This step is crucial to prevent the final stracciatella from being too watery. Once well drained, start shredding it with your hands. The goal is to obtain irregular and thin pieces, not too big, which will mix better with the cream and create the typical “torn” texture.
In a sufficiently large glass bowl, pour in the fresh unsweetened liquid cream. Add the two pinches of fine salt. Use a fork to mix the cream and salt for a few moments, just enough to dissolve the salt and blend the flavors well. There’s no need to whip the cream; it should remain liquid.
Add the shredded mozzarella to the bowl with the salted cream. Mix gently but thoroughly, ensuring that all pieces of mozzarella are well immersed and covered by the cream. Cover the bowl with cling film and place it in the refrigerator. The resting time is essential: let the stracciatella rest for at least 12 hours. This time allows the mozzarella to absorb the cream and the flavors to blend perfectly, developing the desired creaminess.
After the resting time, your homemade stracciatella is ready to be enjoyed! Before serving, stir gently one last time. It can be served cold, possibly leaving it 10-15 minutes at room temperature before bringing it to the table to better enhance its aromas.
Notes on Ingredients and Possible Substitutions:
Mozzarella: The choice of mozzarella is fundamental. Prefer a good quality fresh mozzarella with a low percentage of residual water. If you opt for buffalo mozzarella, you’ll get homemade buffalo stracciatella with an even more intense and characteristic flavor.
Fresh Cream: Use fresh unsweetened liquid cream with a good fat content (at least 35%). Avoid light cooking cream, as it would not provide the same creaminess and richness.
Salt: Salt enhances flavor. Adjust its quantity to your taste, but two pinches is a good starting point to balance the sweetness of the cream and cheese.
Ricotta (Delicate Variant): If you desire a stracciatella with a more delicate taste and slightly airier texture, you can add 100 g of well-drained fresh ricotta (preferably sheep or cow’s milk) along with mozzarella and cream. Mix well to incorporate it evenly.
Alternatives and Variants of the Recipe:
With Basil: Add some finely chopped fresh basil leaves along with the mozzarella.
With Chili Pepper: For a spicy touch, add a pinch of chili flakes or a small chopped fresh chili pepper to the cream.
With Lemon: Grate the zest of half an organic lemon (only the yellow part) into the cream for a citrusy and refreshing note.
“Rustic” Stracciatella: Instead of shredding the mozzarella, cut it into very small cubes and mix it with the cream. It will have a slightly different texture, but equally delicious.
Smoked Stracciatella: Use smoked mozzarella instead of the classic one for a bolder and more distinctive flavor.
Use and Pairings:
Homemade stracciatella is incredibly versatile and lends itself to numerous pairings:
As an Appetizer: Serve it on slices of toasted country bread or crostini, perhaps accompanied by fresh cherry tomatoes, confit, or grilled vegetables like eggplants and zucchinis.
With Fresh Vegetables: It’s a classic pairing! Perfect with mixed salads, fresh tomatoes, arugula, or grilled asparagus.
In First Courses: Ideal for creaming a hot risotto or as a creamy topping on a simple pasta dish, like spaghetti with fresh tomato or pesto.
On Pizzas and Focaccias: Add it raw on freshly baked pizzas or warm focaccias for a burst of flavor.
With Prosciutto Crudo: The contrast between the saltiness of the prosciutto and the delicacy of the stracciatella is sublime.
Rolls and Tartare: It can be used as a filling for bresaola rolls or as a creamy element in fish or meat tartare.
Storage:
Homemade stracciatella is a fresh and delicate product. It should be stored in the refrigerator, in a well-sealed airtight container, for a maximum of 1-2 days from preparation. It is not recommended to freeze it, as the cream and mozzarella would lose their ideal texture and separate during thawing. Consume it as soon as possible to fully enjoy its freshness and creaminess.
Origins and History of the Recipe:
Stracciatella is an emblem of Southern Italy’s dairy tradition, particularly from Puglia, but also from Molise and Basilicata. It originated as a byproduct or, rather, as a way to reuse the “waste” from the processing of mozzarella and burrata. When creating the outer shell of burrata, the excess spun curd is shredded (“stracciata”) and then mixed with fresh cream, creating this creamy delight. It is, therefore, the heart, the soul of burrata itself, but has established itself as a standalone product for its unmistakable freshness and deliciousness. It represents the peasant wisdom of not wasting anything and creating exceptional products from simple ingredients.
FAQ (Questions and Answers)
1. Can I use cooking cream or long-lasting UHT cream?
No, for optimal results and a creamy and genuine consistency, it is essential to use fresh unsweetened liquid cream, preferably with a high-fat content (at least 35%). Cooking cream or long-lasting UHT cream contain thickeners and stabilizers that would alter the yield and final taste.
2. If I don’t have 12 hours for resting, can I reduce the time?
The resting time of at least 12 hours is strongly recommended because it allows the mozzarella to best absorb the cream and the flavors to blend, giving the stracciatella its characteristic creaminess and complexity. A shorter rest (e.g., 4-6 hours) is possible, but the consistency might be less velvety and the flavor less integrated. It is a step that rewards patience!
3. Why is my stracciatella too liquid/watery?
There can be a couple of reasons:
Poorly drained mozzarella: It is crucial to remove as much liquid as possible from the mozzarella before shredding it. Press it well.
Insufficient or too light cream: If the cream does not have an adequate fat percentage (minimum 35%) or if the amount compared to mozzarella is too low, the stracciatella will turn out less dense.
Lack of rest: The time in the refrigerator is essential for the mozzarella to “drink” the cream.
