Vegetarian-Friendly and Creamy: Top Picks for Burrata Cheese Substitutes!

There are many different kinds of Burrata cheese available in the markets of Italy. But in other countries, finding original Burrata cheese of a similar flavor and texture is really a struggle. Your search shows either you ran out of your cheese or you’ve encountered a challenging taste. Whatever the case, you can opt for one of the substitutes listed below and use it in your recipes.

What are the best substitutes for burrata Cheese? The ideal substitute for Burrata cheese is Mozzarella cheese in terms of its flavor profile, availability, and economic status. Other popular alternatives include Feta, Cream, and Cashew Cheese.

Quick Picks

• Mozzarella Cheese – Our Top Pick – is an ideal substitute
• Feta Cheese – Community’s pick as the most easily available option
• Cream Cheese – Consumer’s Choice for a similar texture
• Cashew Cheese – Editor’s Choice for Vegan Substitute

Just be sure to pick the right substitute according to your cooking procedure. Not all cheese types behave the same when fried, baked, or cooked. You’ll get a detailed insight about these here. This handy guide will help you make homemade substitutes for Burrata cheese with simple ingredients.

About Burrata Cheese

In case you don’t know, Burrata is a unique cheesy enclosure of cream-soaked Stracciatella within a soft shell of Mozzarella cheese. The soft buttered Burrata is quite delicate and smooth. It was originally made by using water buffalo milk in Italy in the 1920s. Now, it is also being produced from cow’s milk in various regions. Its indulgent texture and unique flavor create a soothing delight.

Flavor Profile of Burrata Cheese

Burrata Cheese seems to be matchless in terms of flavor to some people. A few people might disagree due to little bits of tangy touch. This seems quite normal with a milky cheese to most others. The extent of sweetness complements the delicacy of Burrata.

Uses of Burrata Cheese

Burrata Cheese needs to be served fresh and kept at room temperature to get the desired texture. In the early days, it was used in Caprese salad by Italians. Then it entered the world of pizzas. A pizza topped with Burrata cheese when placed in the oven just melts over the pizza in the best way. It also pairs well with crusty bread and Prosciutto ham.

The 4 Best Substitutes for Burrata Cheese

Sr. No.	Burrata Cheese Substitute	Preparation Time	Cook Time	Resting time	Total Time
1	Mozzarella	10 mins	10 mins	5 mins	25 mins
2	Feta	10 mins	3:20 hrs	38 hours	41 hrs 30 mins
3	Cream	5 mins	15 mins	Ready-to-serve	20 mins
5	Cashew	3:10 hrs	No cooking	Ready-to-serve	3 hrs 10 mins

1.    Mozzarella Cheese

As mentioned earlier, the best overall substitute for Burrata cheese is Mozzarella. This cow milk-based cheese matches the Italian flavor of Burrata but its creamy texture is firmer. It can be baked, fried, or taken as a whole.

There are both fresh and aged types of Mozzarellas available. But if the intention is to substitute Burrata, then it must be used fresh to get the same desirable consistency. Fresh Mozzarella is still being made using hands. You’ll need these ingredients to make Mozzarella cheese at home.

• Fresh raw milk or pasteurized milk – 1 gallon
• Rennet Liquid – 0.01 oz rennet dissolved in 4 tbsp of water
• Citric acid – 1.5 tsp citric acid dissolved in 1 cup of water
• Kosher or Cheese salt – 1-2 pinch according to your taste

Instructions

• First, pour the citric acid solution into the milk and shift the milk pot into a water bath or a larger pot.
• Add warm water in the larger pot till the milk temperature reaches 90 ^oF.
• Remove the milk from the larger pot and add the rennet solution.
• Stir a little, cover the pot and set aside for 5-10 minutes till it reaches a consistency of thick yogurt.
• Cut the curd in a grid pattern before transferring it to the water bath again.
• Stir continuously but slowly so curds may not break too much. Pull it off when reached 106^oF.
• Stir for another 5 minutes and drain off the whey in a separate bowl.
• Put some salt on the curd and stretch to give 5-7 folds.
• Place it back in hot whey to give it the desired shape like small balls.
• Use it fresh or you can place it in brine water to preserve its flavor for 1 week. Even you can freeze for 6 months.

2.    Feta Cheese

Feta Cheese Is the most widely available cheese in various flavors such as garlic and herb, sun-dried tomato, and spinach flavor. Being originated from Greece, the most popular type is ‘Greek feta’ which has a robust and tangy flavor similar to Burrata. It got a distinct salty taste as made from the milk of a goat or sheep. This white-colored cheese has a soft and crumbly texture and is often used in pizzas and salads. You can make it at home with these ingredients.

• Goat milk – 1 gallon
• Liquid rennet – ½ tsp
• Kosher salt or any non-iodized salt – 1 ¼ lb
• Calcium Chloride – 1 ¼ tsp
• Cool water – 2 quarts
• Mesophilic starter culture – 1/8 tsp
• White or cider vinegar – 2 ½ tsp

Instructions

• First, you need to heat the milk slowly to 86^oF by placing the milk pot in a larger pot filled with hot water. Maintain the same temperature for 1 hour.
• Add the mesophilic starter culture, calcium chloride, and liquid rennet one by one and stir gently.
• Take it out from the water pot and set it aside for half an hour. During this time, try to maintain the same temperature of 86 ^oF throughout.
• When the milk mixture turns into yogurt consistency, cut a grid-like pattern with a sharp knife.
• Stir the curd chunks gently and place them back in the water pot to rise their temperature to 95^oF this time.
• After 1 hour, the curd and whey got separated.
• Put some layers of cheesecloth on a colander.
• Pour the curd and whey on it.
• Tie four corners up and let it drain for 4 hours.
• Now make a saturated brine by mixing sections of Kosher salt in water till it stops dissolving. Add calcium chloride and vinegar to this brine.
• Remove the feta blocks from the colander and put them in brine for 10 to 12 hours.
• Then drain it out and left uncovered for 1-2 days.
• Now shift it to a closed container to store in the refrigerator.
• Use within two weeks.

3.    Cream Cheese

Cream Cheese has its roots back in Germany in the 18^th century. Cream cheese quickly become popular when introduced in America due to its soft velvety texture and somewhat milder flavor. Bacteria are used in its production which causes the cow’s milk to thicken and get that silky texture.

It is not only used as a spread on bread and bagels but also used as dips and quiches. The cheesecake, French toast, and desserts are almost incomplete without Cream Cheese. It is available in plain, pepper, or parsley flavor. It is not suitable to use in cooking recipes but can be topped on to go in the oven. The ingredients you’ll need are most likely already present in your kitchen.

• Whole milk (full fat) – 4 cups
• Salt – ½ to ¼ tsp
• Lime juice or white vinegar – 2-3 tbsp

Instructions:

• Heat the milk to a high temperature till it starts rolling/simmering.
• Reduce the flame and pour the 1 tbsp lemon juice into the milk at a time with 1-minute intervals.
• Stir continuously till the mixture curdles.
• After a few minutes, you will see a green liquid at the bottom.
• This is the time when you remove it from the flame.
• Strain the curd to separate it from the whey.
• Let it cool for about fifteen mins and then transfer it to a food processor. Blend it well for 3-4 mins.
• Add salt to taste or some other herbs like garlic etc. according to your taste preference.
• Transfer to an air-tight container and store in the fridge.
• Use within 2 weeks.

4.    Cashew Cheese

Cashew cheese is a new product that serves as an excellent vegan substitute for Burrata Cheese. Cashew cheese is softer in texture like other cheeses and has a similar tangy flavor as that of Burrata. Due to its sweet nutty flavor, many people prefer to use cashew cheese over Burrata cheese. For homemade cashew cheese, you need the following ingredients.

• Raw cashews – 1 cup
• Apple cider vinegar – 1-2 tsp
• Salt – ½ tbsp
• Water – 2-4 tbsp
• Optional addition – Granulated garlic, smoked paprika, nutritional yeast, and fresh or dried herbs

Instructions

• Raw cashews need to be soaked and refrigerated in water for 1 day. Or at least soak for 3 hours.
• Then separate the cashews and water using a stainer.
• Put the cashews, vinegar, and salt in a food processor and blend well.
• Add 1 tbsp of cashew water at a time in the running processor till the desired consistency is achieved. Usually, it’ll require 3-4 tbsp of water. You can add optional additions and blend for further 2-3 minutes.
• Transfer it to a container and store it in the fridge.
• Use within 5 days.

Bottom Line

Burrata is delicious but somewhat expensive and tricky to get in stores. Luckily, these top four alternatives serve the same flavor and texture. Mozzarella is an ideal substitute due to its versatile nature. Still, whatever cheese you pick, you’ll end up eating a very delicious meal. Cheers!