Homemade Stracciatella (Burrata Hearts)

Fresh mozzarella shredded into heavy cream. Two hours in the fridge and you have the inside of a burrata, on demand.

Time: 2 hr | Difficulty: Easy | Serves: 4 | Published: 2026-07-24

Stracciatella is the creamy interior of a burrata ball, and it turns out you can just make it: fresh mozzarella torn into thin shreds, heavy cream, a pinch of salt, and two patient hours in the fridge.

The shred size matters, thin strands drink up the cream and soften into that silky, spoonable texture. Chunks stay chunks. Give it the full fridge rest so the mozzarella absorbs and the whole thing melds into one luscious spoonful.

This is the sub-recipe behind my N'duja Burrata Pie and Tomato Pie with Stracciatella, and it is dangerous on grilled bread with olive oil and flaky salt all by itself.

Ingredients

• 1 ball (4oz) of fresh Mozzarella
• ¼ cup of Heavy Cream
• 1 pinch of Salt

Directions

1. Tear the Mozzarella into thin shreds and place in a bowl.
   You'll know it's right: Tear into thin strands, not chunks. Thin shreds absorb the cream; cubes just sit in it.
2. Pour in the heavy cream and gently mix until the Mozzarella loosens and absorbs some of the cream.
   You'll know it's right: Gently fold until the shreds loosen and the cream starts clinging, it will look loose now and thicken in the fridge.
3. Season with a pinch of salt if you like.
4. Cover and let sit in the fridge for a minimum of 2 hours.
   You'll know it's right: The two-hour fridge rest is the recipe. It should spoon like thick whipped cream when it is ready.
5. Spoon the Stracciatella over fresh, hot Pizza in dollops and enjoy!

Troubleshooting

It stayed watery

Skipped or rushed the fridge rest. Two hours minimum. The mozzarella needs time to drink the cream.

Chunky, not creamy

Tore the mozzarella too big. Thin shreds. If you can still see cubes, keep tearing.

Bland

Unseasoned dairy is unseasoned dairy. The pinch of salt is small but load-bearing, and season again wherever it lands.

It melted into nothing on the pizza

Spooned onto a pie going INTO the oven. Stracciatella finishes hot pizza. It never bakes.

Nutrition (1/4 of the batch): 140 calories, 6g protein, 2g carbs, 12g fat.