Use It Up! 11 Recipes for Leftover Ricotta (2024)

FAQs

Can you save leftover ricotta? ›

Previously frozen ricotta will last for up to three days in the fridge. Don't bother refreezing, as this will completely ruin the texture. This is why you may want to consider freezing the ricotta in individual servings — silicone ice cube trays are great for this purpose ($13, Amazon).

If you have an unopened container of ricotta, you can stick the whole thing right in the freezer, but if the package has been opened, you have to transfer the cheese to a new container. Use a clean, airtight container or freezer bag to prevent freezer burn and bacterial contamination.

The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you're really adventurous, try drinking it plain (you'll make your great-grandma proud).

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Ricotta salata is also a perfect accompaniment to meat-based pasta sauces, fresh salads, and roasted vegetables; even though the outside looks hard, the inside is still creamy enough to mix very well with warm dishes. It's saltier and nuttier than Pecorino and Parmigiano Reggiano, so use in moderation.

One key detail to keep in mind is whether the package of ricotta cheese has been opened or not. Unopened ricotta will last about two weeks in the fridge, while opened ricotta will last just a week. As for the freezer, you can store ricotta for up to three months.

Soft cheeses like ricotta should last around one week after opening, according to the USDA — that's provided you're storing it between 35 and 40 degrees Fahrenheit (that is, at normal fridge temperatures).

Baked Ricotta Storage Instructions

This baked ricotta will last up to 6 days in the fridge and 3 months in the freezer.

When frozen, the moisture in ricotta cheese turns into ice crystals. Because of this the frozen ricotta cheese will taste the same but be a little bit dry and crumbly.

The sign your ricotta is bad

Yes, ricotta doesn't have a terribly distinct smell, especially compared to other cheeses, but once it begins to smell sour, that's a sign it's gone bad. Additionally, while mold is a sign to throw out your ricotta, there are other changes in appearance that can indicate something's wrong.

Is ricotta cheese healthy? ›

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.

In other words, the cheese doesn't melt. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake. It heats wonderfully, but doesn't reduce to a pool of goo.

Soft cheeses, such as cottage cheese, cream cheese and ricotta, with mold should be discarded. The same goes for any kind of cheese that's shredded, crumbled or sliced. With these cheeses, the mold can send threads throughout the cheese — contaminating more than you see.

Unopened ricotta will last about two weeks in the fridge, while opened ricotta will last just a week. As for the freezer, you can store ricotta for up to three months.

Yes. Pastry chef here... I defrost the ricotta in its container , then you need to put the ricotta in a clean kitchen towel and squeeze the liquid out over the sink, before you use the ricotta in the recipe.

However, as with any food, moderation is key. Ricotta cheese can be a healthy addition to a balanced diet, as it is a good source of protein and calcium. However, it is also high in calories and fat, so it should be consumed in moderation.

Ricotta is made from a combination of heat and acid, which means that it has a different structural property than most cheeses do. As a result, that means that ricotta will not melt. This is what makes it so popular for pasta bakes, because it doesn't lose volume the way a melted cheese would.