Why We Sell the Curd, Not the Burrata

At PT. Pasti Enak®, we believe in doing things the right way — no shortcuts, no compromises. Truly Delicious means making cheese with integrity, and if it cannot be made properly, then it should not be made at all. This philosophy defines O‑Dairy®, and it is why we offer mozzarella curd for burrata instead of selling pre‑made burrata.

Authentic Italian Tradition

Burrata was born in Puglia, Italy, where it is made fresh and served warm. As a result, the fats in the cheese and cream remain free‑flowing, coating the palate and creating an experience that is almost primal — far beyond the simple flavor of mozzarella stored in brine. In contrast, burrata that sits in storage quickly loses its magic, becoming firmand one‑dimensional.

Today, almost all fresh mozzarella in the world is made with acid instead of bacterial culture. On the surface, this method seems appealing because it is easier, faster, and offers a shelf life of up to 37 days. However, the compromise in taste, texture, and tradition is significant.

If you examine the ingredients on most fresh mozzarella sold in markets and stored in brine, you will likely notice that bacterial cultures are not listed at all. This absence reveals the shortcut: acid replaces culture, sacrificing heritage and flavor for convenience and financial gain.

Our Mozzarella Method

Unlike vinegar‑set mozzarella, we use a bacterial culture method. Therefore, our mozzarella develops a robust, rounded flavor instead of a flat acid‑milk taste. However, this authentic style cannot be stored for long periods. Consequently, we produce mozzarella curd that is blast‑frozen at peak quality, tested for stretchability, and ready for chefs and home cooks to transform into burrata on demand.

Practical Benefits of Mozzarella Curd

• • Authentic flavor & texture – closer to Italy’s tradition

• • Freshness preserved – blast‑frozen curd, no brine storage

• • Flexibility – add your own flavors to the stracciatella filling

• • Serve warm – for a mouth‑coating, unforgettable experience

• • Shorter supply chain – curd travels better than finished burrata, ensuring quality at destination

Moreover, this approach empowers chefs to create burrata that is truly alive at the table.

How to Make Burrata from Our Curd

1. 1. Defrost, slice, and stretch the curd.

1. 1. Create stracciatella: stretch into strands, chill in cold water, shred into fibers, then mix with cream, salt, and flavorings.

1. 1. Form the shell: stretch curd into a disk, place stracciatella inside, fold over, and pinch closed.

1. 1. Set briefly in ice water (10 seconds) to firm the shell while keeping the center warm.

1. 1. Serve immediately for true perfection.

Chef’s Perspective

“Pre‑made burrata loses its soul in storage. With O‑Dairy® curd, I can craft burrata fresh in my kitchen, warm and flowing, exactly as it should be.” — Chef. Michel Jacobs