It's way easier than actually making burrata at home.
was new to me. I had never thought to make dairy richer by simply doubling down.
Berens’s creamed mozzarella is simple: you tear the mozzarella and toss it with sour cream, lemon zest, lemon juice, and salt. Just like that, regular mozz—which I think we can all finally admit can be rubbery and dry and a little like eating slices of a softball—is transformed into something decadent and luscious and something much more like mozzarella’s cousin burrata.The resemblance to burrata is no accident.
A room-temperature salad of massaged greens and cooked grains is a good place for the faux-burrata to live; the creamed mozzarella “doesn’t hold its integrity when hot,” Berens said. Still, there are many other places she can think to use it: a room-temp pasta with roasted tomatoes and greens, or on a cheese plate—anything you’re serving on a big platter or in a big bowl, so that the creamed mozzarella can be placed gingerly on top.
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