Choose your substitute based on the dish: fresh dishes benefit from mozzarella with cream or burrata; cooked dishes work well with ricotta, paneer, cream cheese blend, mascarpone, or string cheese.

For fresh mozzarella with cream, mix equal parts by volume to match the texture and flavor of stracciatella.

For ricotta cheese, use a 1:1 ratio with stracciatella; it suits creamy fillings and baked dishes.

Use burrata in equal volume as stracciatella for cheese boards and salads without cooking or melting.

Mix shredded paneer with cream at a 1:0.25 ratio for cooked, mild dishes; shred paneer before mixing.

Thin cream cheese with milk or cream in equal parts to soften texture suitable for sauces and spreads.

Use mascarpone at ¾ cup per cup of stracciatella for richer, sweeter cooked preparations.

Use shredded string cheese in equal volume to stracciatella where less creaminess and elasticity are acceptable.

After preparing the substitute, adjust by tasting and checking texture to ensure it fits your recipe needs.