Burrata cheese has quickly become one of the most beloved cheeses among foodies and Italian cuisine enthusiasts. Native to the Puglia region of Italy, this fresh cheese is crafted with such tenderness and care that one bite immediately transports you to the sun-drenched countryside. Made from mozzarella and cream, burrata has an unparalleled texture – soft and luscious on the outside, but with a surprise melting center that coats your mouth in the most decadent way. It’s no wonder this cheese has taken the culinary world by storm in recent years.
As more specialty grocers and cheese shops stock burrata, its fan base has expanded exponentially. Home cooks far and wide have fallen under the spell of this cheese’s charm, throwing it into sandwiches, salads, pastas, and more. However, working burrata magic in the kitchen often means grappling with leftovers. Due to its highly perishable nature, most burrata has a refrigerated shelf life of only 3-5 days from purchase. This can leave enthusiasts in quite the predicament – throw out pricey extras or get creative with storage solutions?
For those who can’t stand to part with a single morsel of such lush dairy, freezing offers an appealing option. But burrata’s delicate texture begs the question – can it really withstand icy temperatures without damage? After purchasing my first whole wheel of burrata a few years ago, I faced this very dilemma. Determined not to let any go to waste, I embarked on a quest to crack the freezing code. Through trial and error, research, and consulting burrata experts, I’ve learned much about optimally storing and reviving this fleeting foodstuff.
Now when I prepare dishes calling for burrata, I can dip into my personal frozen stash with confidence. In the following post, I’ll reveal my full process for successfully freezing burrata, including the proper packaging techniques, freezer storage times, and thawing strategies to achieve maximum flavor and texture recoverability. You’ll also gain insights into the very best methods for refrigerating fresh burrata and prolonging its freshness. Whether you’re a home cook stocking up or simply want to enjoy this sublime cheese’s riches to the last delicious drop, keep reading to unlock the secrets of freezing burrata like a pro.
Can You Freeze Burrata Cheese? The Tricky Science Behind It
With burrata’s luscious softness and high moisture content, you may wonder if freezing could disrupt its delicate composition. And you’d be correct to have reservations – subjecting tender burrata to icy temperatures is no simple feat. Its texture and cream can indeed separate or become grainy if not carefully packaged and stored at sub-zero levels.
So what exactly happens to burrata on a scientific level when thrust into freezing temps? Well, water works a little differently as a solid versus a liquid. In its fresh, unfrozen state, moisture is dispersed evenly throughout burrata’s composition. But once temperatures drop below 32°F, water molecules slow down and begin sticking tightly together, forming ice crystals.
As these dagger-like ice crystals spread out, they begin rupturing burrata’s structure from the inside. The cream is then forced away from the outer casing. Meanwhile, ice expansion squeezes excess moisture from the cheese overall. This leave frozen burrata shriveled and desiccated compared to its original state. Thawing returns the water to liquid form, but crystals continue wreaking havoc by splitting fibers during the phase change.
Something as simple as a hurried freezer pack job could spell disaster by introducing cracks that exacerbate ice damage. Air pockets from improper sealing also promote larger, more disruptive crystallization. Experts warn that freezing causes permanent molecular changes in delicate foods like burrata that can’t be fully reversed. So is it truly possible to enjoy this luxurious cheese in frozen form later? With the right approach, yes – but some texture sacrifice is inevitable.
The keys lie in slowing the ice crystal formation process as much as possible. Wrapping each burrata snugly and individually helps minimize frost seeding from external surfaces. Layering multiple barriers of plastic or aluminum foil provides extra insulation from fluctuating temperatures within the freezer. Going the extra mile with these protective measures can make all the difference in preserving burrata’s integrity after months of deep freeze storage.
How to Freeze Burrata like a Pro
Now that we understand the science behind freezing burrata, let’s delve into my meticulous approach. The goal is to minimize water crystallization and safely extend each cheese’s lifespan for future use. With some added effort on packaging, even portions that have seen sub-zero temps can still bring joy—just perhaps in a cooked application rather than raw.
First, carefully inspect your burrata for cracks or signs of spoilage. Discard any that seem at all suspect. For the chosen specimens, pat them fully dry with paper towels. Even residual moisture trapped against the surface can accelerate ice formation.
Next, lay out a 12-inch piece of plastic wrap and place the burrata in the center. Be sure to leave at least 5 inches of overhang on all sides. This allows for thorough sealing all around without crushing the cheese. Then, tightly envelope the burrata like a little present, squeezing out any trapped air as you go.
For an additional layer of defense, place each wrapped specimen inside a heavy-duty zip-top freezer bag or vacuum seal bag. Again, suck out excess air before sealing with minimal headspace. Label your package with contents and packaging date using a permanent marker.
Organization is key, so lay bags flat in the freezer to prevent unwanted contact. Stack no more than three high between dividers. The back row tends to be coldest, so front-load for short-term storage of items you plan to use within 1-2 months.
With my process, burrata has kept beautifully for upwards of 6 months! Quality does slowly degrade, so use oldest batches first. Thaw overnight in the fridge, not at room temperature, for optimum texture recovery.
How to Thaw and Enjoy Frozen Burrata
After months of entombment in frozen slumber, your precious burrata samples are ready for revival. But thawing requires a light, patient touch to minimize further damage. Removing burrata from the deep freeze too quickly could cause insulating wrappers to rip, leaving cheese exposed and susceptible.
The day before you plan to use your selection, locate the desired package and transfer, still wrapped, to a tray on the very top fridge shelf. This allows slow, controlled thawing from all directions over 12-24 hours. Under no circumstances should burrata defrost at room temperature—the rapid change would wreak cellular havoc.
Every so often throughout the process, gently manipulate each package to distribute pocketed melting air and water. Be sure draining liquid does not come into prolonged contact with surfaces that could absorb flavors, especially if thawing multiple samples simultaneously. (Pro tip: lay a paper towel underneath.)
By morning, burrata should have a silky consistency once more, though perhaps a bit denser than when fresh. Resist the urge to hastily unwrap and check progress. Give texture and temperature time to fully equalize before exposing cheese to open air.
When time arrives, carefully unwrap your thawed selection. You may notice slighter cream separation which whisks back together with a light mixing motion. Scooping up stray crema droplets with bread or crackers is never frowned upon for quality assurance purposes.
While raw enjoyment still brings joy, I find frozen burrata best suited to cooked preparations where it can lazily melt into sauces and fillings. Burrata also performs beautifully baked atop flatbreads and pizzas. With delicious adaptations, this luscious cheese need not fear the deep freeze.
How to Store Fresh Burrata Cheese
Now that we’ve discussed strategies for preserving burrata through freezing, it’s important to understand optimal storage of fresh cheese you haven’t frozen yet. After all, refrigerated burrata properly cared for can last several days from purchase date when packaged and handled correctly.
Ideally, burrata should remain sealed in its original container—whether a thick plastic tub or square of wax paper—until you’re ready to serve. This clamshell environment was designed for moisture retention by manufacturers who handle the cheese daily. Only remove contents when prepping for immediate consumption.
If packaging yields partial remains, promptly transfer unused portions to a secondary airtight container. Glass jars with tight-sealing lids make excellent burrata homes. Line interior walls with a thin layer of olive oil to prevent sticking, leaving just enough room for cheese to float freely in oil without over saturating.
A damp paper towel tucked alongside adds extra humidity without risk of drying out or soaking the cheese. It’s also smart to include any fragrant herbs or garlic shavings left behind from the initial serving to infuse flavor. Rosemary and basil pair especially well for classic Italian flair.
For those times you can’t finish an entire burrata ball in one sitting, zip-top bags or wrapped plastic baggies suffice in a pinch. Just be doubly sure to compact out all excess air before sealing edges. The goal is limiting exposure to oxygen that causes quicker spoilage.
With such care, burrata can often remain decadently soft and spreadable for 5 days or more under refrigeration. Use your senses—cheese past its prime will look ragged, smell “off” or taste overly acidic versus sweet and milky-fresh. Trust your judgement and don’t hesitate to replace if in doubt. Proper handling keeps this luscious chef’s treat at peak enjoyment levels!
Bringing Burrata to the Next Level: Flavored Oil Infusions
While simply storing burrata submerged in olive oil adds moisture, my insatiable curiosity demanded more. Why not imbue the creamy goodness with vibrant herbs and spices to new levels of flavor?
Armed with abundance from my backyard garden and pantry staples, experimentation began. Parsley, garlic and red pepper flakes flooded my senses as burrata bathed in the infused oil. Another batch steamed with lavender, lemon zest and cracked black peppercorns. The options felt endless!
Rosemary proved a standout hit—its woody aroma melded brilliantly into soft cheese. I also took a liking to cinnamon, cardamom and star anise mingling in oil pooled with burrata. Even floral chamomile blossoms imparted subtle sophistication.
To create these magical elixirs, I start by combining flavorful ingredients in a jar. Bruising herbs or crushing spices prompts maximum oil saturation. Adding diced shallots or slivered ginger brings layers of mellow heat over time.
Once scented oil steeps at least overnight, it’s time to swaddle burrata. I place each portion in a clean jar, covering completely with infused liquid gold. Sealed containers marinate in the fridge for 2-3 days before unveiling heightened cheese.
Friends rave over samples, inspiring me to bottle customized blends for gifts. But I’ll always reserve the largest batches to drizzle atop homemade bruschetta, pizza or gnocchi. Infusing is truly where burrata’s magic meets my creativity in the kitchen.
Shelf Life and Savoring Every Last Bite
Now that we’ve explored burrata’s fragile nature in-depth, the importance of timely consumption becomes clear. While diligent care in the fridge can sometimes extend its lifespan, this silky cheese is meant for indulgence within a few short days of purchase.
So make the most of every last morsel! Slices make scrumptious sandwiches cushioned in soft buns. Add burrata dollops to caprese skewers alongside juicy cherry tomatoes and leaves of basil. Or drape it generously over bruschetta with a drizzle of floral honey.
For pasta night, toss crumbled burrata into warm bowties or campanelle for instant creaminess. The texture melts just so into coated noodles. With summer’s arrival, burrata also shines proudly displayed atop grilled flatbreads or sliced open over crisp garden salads.
Perhaps the most classic presentation pairs whole or halved balls with slices of heirloom tomatoes. Allow edges to spill artfully while serving at peak ripeness. A simple finishing sprinkle of sea salt awakens flavor. Accompany with crusty bread to sop up every last drop of creamy ambrosia.
No matter the inspired vehicle, present burrata at room temperature so it can gently spread and coat the palate. Rush the cheese from fridge to table, and precious texture may suffer shock. Go slowly and savor each morsel fully. Before long, another shopping trip will be in order to replenish my treasured stash!
With moderation and care for freshness, this special cheese adds indulgence to any meal. I hope these insights help you appreciate burrata’s fleeting beauty for many meals of pleasure to come.
FAQ’s
Can I freeze burrata if it’s already been opened?
It’s not recommended to freeze burrata once it has been removed from the packaging and exposed to air. The cream and mozzarella could separate more upon thawing. Stick to freezing intact, unopened balls of burrata for best results.
How long will frozen burrata last?
Properly packaged burrata stored in the freezer should maintain quality for about 3-4 months. The texture and flavor will slowly degrade over longer periods, so use within this time frame for best results. Always check for signs of freezer burn as well.
What’s the best way to thaw frozen burrata?
Gently thaw burrata in the refrigerator for 12-24 hours, kept in its original wrapping or container. Do not thaw at room temperature, which can damage the texture. Allow full time for slow, even thawing in the fridge.
Can I refreeze burrata after thawing?
It’s not recommended to refreeze burrata once it has fully thawed in the refrigerator. The texture and cream separation that occurs during one freeze-thaw cycle will be further degraded. Enjoy partially thawed burrata within a day or two.
How can I tell if burrata is spoiled?
Signs of spoiled burrata include an off odor, moist or dried out texture, changes in color (browning), or signs of mold. When in doubt, use your senses – discard any burrata that seems questionable in appearance or smell rather than risk eating spoiled cheese.
Can I freeze burrata in olive oil?
While burrata can be stored in olive oil in the refrigerator, it’s not recommended to freeze it submerged in oil. The oil could expand as it freezes and break the packaging or change the texture. Stick to wrapping burrata tightly without any liquid for best freezing results.
What other flavors can I infuse burrata with besides olive oil?
You can infuse burrata with a variety of flavors beyond olive oil. Some other options to try include pestos, herbal vinegars, floral honeys, roasted garlic, citrus zests, dried chiles, or balsamic reduction. Let your creativity run wild!
Can I freeze burrata to use later in baked dishes?
Yes, burrata that has been properly frozen and thawed can work well in baked applications where the texture is less noticeable, like lasagnas, raviolis, or topped on pizza before baking. Just take care handling the still fragile cheese.
How do I store opened burrata leftovers?
For leftover burrata pieces, place them in an airtight container and fully cover the surface with olive oil to prevent drying out. Store in the back of the fridge and use within 3-4 days. The oil helps lock in moisture and flavor.
Is burrata good for lactose intolerant people?
Burrata contains a similar amount of lactose (milk sugar) as regular mozzarella. Some with lactose intolerance may be able to enjoy smaller amounts. As always, tune into your own body’s response. Go slow and be near a restroom when first trying burrata if concerned about intolerance.
What is a good substitute for burrata?
A: Some decent substitutes if burrata isn’t available include fresh mozzarella, ricotta cheese mixed with heavy cream, or blends of mascarpone cheese and fresh herbs or spices to mimic burrata’s soft texture and tangy cream.
Conclusion
By understanding burrata’s fragile nature on a molecular level, it became possible to gently guide the freezing and thawing processes. With diligent packaging and controlled crystallization, not a morsel need go to waste. And infusing oils takes flavors to a whole new dimension that delights friends and family alike.
Of course, fresh burrata remains nature’s crowning cheese glory—best savored within days at room temperature per package instructions. But knowing various storage options empowers continued indulgence. From creamy pastas to summer caprese stacks, new preparations seem endless!
Most rewarding of all, sharing secrets of my burrata adventures inspires others down similar paths of discovery. Comments saying “you’ve convinced me to try freezing samples” warm my heart. This cheese connects people through shared appreciation of Italian culinary traditions. Its fleeting joy makes each moment with burrata feel that much more special.
As temperatures heat up and tomato season begins anew, thoughts turn once more to ripe bursts across the palate. Thank you for joining me on this whimsical voyage—together may we keep the magic of burrata alive all year round! Buon appetito e grazie mille.
