I bet you'll like the DiPalo-I only ordered it once, but it was very good and even with overnight shipping a good deal IMO. I don't recall you making your own mozz Bill, but if you do and get decent at it burrata is relatively easy. That's what I am doing nowadays.
Are you planning to cook it on pizza?
I used to make fresh mozarrella all the time, but have found the DiPalo (and Alleva) stuff to be better than mine. Freezes very well. DiPalo did just raise the price, but it is still very reasonable even with shipping. Never tried making burrata.
I've put burrata on pizza before, but I prefer it uncooked. Tomatoes from my garden are at their peak right now. Nothing better than a Caprese with these tomatoes and burrata. Basil. Sea salt. Pepper. Olive oil. A splash of Belazu vinegar. With baguetes made with leftover pizza dough. Maybe some proscuitto or Fra Mani salame. Perfect lunch.