Is There Ricotta in Burrata? Understanding the Difference Between Two Iconic Italian Cheeses

Italy has blessed the world with some of the most delectable and distinctive cheeses, and among them, burrata and ricotta stand out for their creamy textures and versatility. Both cheeses are beloved in kitchens worldwide, yet they often cause confusion, particularly when it comes to their similarities and differences. A common question that arises is whether burrata contains ricotta.

While both cheeses share a reputation for their soft textures and frequent appearances in Italian dishes, they are entirely distinct, made using different techniques and offering unique flavors. In this article, we will delve deep into the world of burrata and ricotta, clarify the misconception about whether ricotta is present inside burrata, and explore how these cheeses can be used in various recipes.

What is Burrata?

Burrata is an Italian cheese that hails from the southern region of Puglia. It is known for its decadent, creamy center and soft, stretched outer shell, which is made from mozzarella. The inside of burrata consists of a mixture of stracciatella (mozzarella shreds) and cream, giving it a luscious, buttery texture. The name “burrata” comes from the Italian word “burro,” meaning butter, due to its soft, creamy consistency.

Contrary to some beliefs, burrata does not contain ricotta. Instead, its creamy center is often mistaken for ricotta because of its softness, but it’s purely made from mozzarella and cream. This cheese is best enjoyed fresh and is commonly paired with simple ingredients like tomatoes, olive oil, and fresh basil to highlight its creamy texture.

Burrata is a versatile ingredient that enhances any dish with its indulgent, creamy texture. Whether served with bread, in salads, or as a pizza topping, burrata elevates any meal into something gourmet. To explore the origins of this luxurious cheese, check out this guide to Italian cheeses.

What is Ricotta?

On the other hand, ricotta is an Italian cheese known for its light, fluffy texture. Its name, which means “recooked” in Italian, refers to the process used to create it. Ricotta is made from whey, the liquid byproduct left over after making other cheeses like mozzarella or provolone. The whey is reheated to extract the remaining curds, which are then strained to create the soft cheese known as ricotta.

Unlike burrata, ricotta has a firmer, grainier texture. It’s less indulgent than burrata but extremely versatile, used in both savory and sweet dishes. From pasta fillings and lasagna layers to cannoli fillings and ricotta pancakes, this cheese has a place in a wide variety of recipes.

For those interested in learning how to make ricotta at home, check out this step-by-step guide to homemade ricotta.

Key Differences Between Burrata and Ricotta

Despite their frequent appearance in similar dishes, burrata and ricotta are distinct cheeses. Below is a comparison of their most important differences:

1. Production Method

Burrata: Burrata is made using a mixture of mozzarella curds and cream, encased in a mozzarella shell. It is a labor-intensive cheese, requiring the mozzarella to be hand-formed into a pouch, which is then filled with stracciatella.
Ricotta: Ricotta is made by reheating whey, which is the liquid leftover after the production of other cheeses. The curds are separated from the whey during this process, resulting in a lighter, fluffier cheese that is both nutritious and versatile.

2. Texture

Burrata: Burrata has a unique combination of textures—a smooth and stretchy exterior with a creamy, liquid interior. When cut open, the stracciatella filling oozes out, providing a luxurious mouthfeel.
Ricotta: Ricotta is fluffy and grainy. It’s firm enough to hold its shape but soft enough to spread easily. Unlike burrata, ricotta doesn’t melt in the same way and is often used to provide structure in dishes like lasagna or as a filling for pasta.

3. Flavor Profile

Burrata: With its creamy, rich filling, burrata has a delicate, buttery flavor. It’s typically paired with light ingredients like tomatoes, basil, and olive oil to enhance its rich texture without overwhelming its subtle taste.
Ricotta: Ricotta has a mild, slightly sweet flavor. Its subtle taste makes it a versatile ingredient that can be incorporated into both savory dishes like ravioli or gnocchi and desserts like cannoli and cheesecakes.

For a more detailed comparison between burrata and mozzarella (which forms the outer layer of burrata), read this comprehensive guide on mozzarella.

When to Use Burrata vs. Ricotta in Cooking

Burrata and ricotta excel in different culinary settings, and choosing the right cheese can elevate your dish. Here’s a guide on how to best use these cheeses:

When to Use Burrata:

Salads: Burrata’s creamy texture works wonderfully in fresh salads. Try pairing it with heirloom tomatoes, arugula, or roasted beets, drizzled with olive oil and balsamic glaze.
Pizza: Add burrata to pizza just after baking to preserve its creamy interior. The contrast between the hot crust and the cool, creamy cheese creates a mouthwatering texture.
Appetizers: Serve burrata alongside crusty bread and olive oil for an easy yet indulgent starter. Add a sprinkle of sea salt or chili flakes for an extra flavor boost.

When to Use Ricotta:

Pasta Dishes: Ricotta is perfect for stuffing pasta like ravioli or manicotti. Its creamy texture pairs well with robust sauces, making it a go-to ingredient for baked dishes like lasagna.
Desserts: Ricotta shines in Italian desserts. It can be sweetened and flavored with citrus zest or vanilla and used to fill cannoli or top pancakes.
Savory Spreads: Whip ricotta with herbs like thyme or basil to create a delicious spread for toast or crostini. This light, flavorful option is great for casual gatherings or light meals.

For more inspiration on using ricotta in savory dishes, check out this ultimate guide to smoked mac and cheese.

Global Uses for Burrata and Ricotta

While burrata and ricotta are iconic Italian cheeses, they have found their place in global cuisine as well.

Burrata in Global Cuisine

United States: In the U.S., burrata is often featured in trendy restaurants as part of a cheese board or used in gourmet salads and pizzas. Chefs experiment with seasonal ingredients like figs, peaches, and prosciutto to enhance the flavor of burrata.
Australia: Burrata is a popular ingredient in Australian brunch culture, often served on sourdough toast with avocado, tomatoes, and poached eggs.
Japan: In fusion cuisine, burrata can be found paired with elements like miso or yuzu, blending creamy Italian textures with bold Japanese flavors.

Ricotta in Global Cuisine

Italy: Ricotta is a staple in Italian cooking, used in traditional pasta dishes like stuffed shells and lasagna, as well as in desserts like ricotta cheesecake.
France: In France, ricotta is often whipped into savory mousses or used as a lighter alternative to cream in quiches and savory tarts.
United Kingdom: In British cuisine, ricotta is used in both modern and traditional recipes, appearing in dishes like spinach and ricotta tarts or as a spread on toast topped with roasted vegetables.

This global versatility highlights the adaptability of ricotta and burrata, making them beloved far beyond Italy’s borders.

Nutritional Comparison: Burrata vs. Ricotta

The nutritional profiles of burrata and ricotta are important to consider, especially if you’re watching your fat intake or looking for a high-protein option.

Burrata:

Calories: Burrata is higher in calories than ricotta due to the rich cream filling.
Fat Content: Burrata has a higher fat content, particularly saturated fats, due to its cream base.
Protein: As a product of mozzarella, burrata is rich in protein, making it a good source of this essential nutrient.
Calcium: Burrata is also rich in calcium, promoting bone health.

Ricotta:

Lower in Calories: Ricotta is lower in calories compared to burrata, especially when made from part-skim milk.
Lower in Fat: Since ricotta is made from whey, it has a lower fat content, making it a healthier option for those looking to reduce their fat intake.
Protein Content: Ricotta is high in protein, especially in whey protein, which is easily digestible and beneficial for muscle repair.
Rich in Calcium: Like burrata, ricotta is also a good source of calcium, supporting bone health.

For more details on cheese nutrition, check out this guide on the nutritional benefits of string cheese.

FAQs About Burrata and Ricotta

1. Is there ricotta in burrata?

No, burrata does not contain ricotta. Its creamy center is made of stracciatella, a mixture of mozzarella shreds and cream.

2. Can you substitute burrata for ricotta in recipes?

In some dishes, you can substitute burrata for ricotta, especially if you want a creamier, richer texture. However, the two cheeses have different consistencies, so they’re not always interchangeable.

3. What’s the difference between burrata and ricotta?

Burrata is a fresh cheese made from mozzarella and cream, with a soft, stretchy shell and a creamy interior. Ricotta, by contrast, is a soft cheese made from whey, with a grainy, fluffy texture.

4. How long does burrata last?

Burrata is best consumed fresh, ideally within a day or two of purchase. It should be stored in the refrigerator and brought to room temperature before serving for the best flavor.

Conclusion: Appreciating the Unique Qualities of Burrata and Ricotta

While burrata and ricotta are both beloved Italian cheeses, their textures, flavors, and uses in cooking are quite different. Burrata offers a luxurious, creamy experience, making it perfect for fresh dishes, while ricotta brings versatility to both savory and sweet recipes. Understanding when and how to use each cheese can elevate your culinary creations, whether you’re whipping up a simple pasta dish or creating an indulgent dessert.

For more on how to incorporate these cheeses into your meals, check out this guide to layering lasagna with ricotta.

Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.