When you’re ready to use the frozen burrata, transfer it to the refrigerator to thaw slowly. Avoid using heat or microwaving, as this could cause the creamy filling to separate or become grainy.
After thawing, the texture of the burrata might not be as creamy as when it was fresh. Consider using the thawed burrata in cooked dishes where the texture changes won’t be as noticeable, rather than in dishes where its creaminess is a key feature.