Can You Freeze Ricotta Cheese? (2024)

FAQs

Can You Freeze Ricotta Cheese? ›

Freezing ricotta cheese can be hit or miss, but generally, you can freeze ricotta cheese safely for up to two months, sometimes even three if you're lucky. In comparison, store-bought ricotta lasts one to two weeks when stored in the fridge, while homemade ricotta only lasts about two days.

Stir the ricotta with a spoon so that the cheese will freeze more evenly. Remove the cheese from the container and press it down with a layer of paper towels to drain. Wrap the cheese in plastic wrap, either as a whole or in individual portions using an ice cube tray (the latter is easier for thawing).

We recommend not freezing soft cheeses, such as cottage cheese and ricotta, due to their high moisture content. Other soft cheeses, such as brie and camembert, also do not freeze well and should be served fresh.

Soft cheeses such as cottage cheese, ricotta or Brie can be refrigerated one week but they don't freeze well. Hard cheeses such as cheddar, Swiss and Parmesan can be stored in the refrigerator six months before opening the package and three to four weeks after opening. It can also be frozen six months.

Buying and storing

Ricotta is available fresh all year round from the supermarket deli section. Store in the fridge in an airtight container and use within two to five days. Packaged ricotta has a higher moisture content. When baking, use fresh ricotta to avoid soggy pastry.

The high moisture content in ricotta causes ice crystals to form when frozen; in other words, when you thaw your ricotta, the texture of the cheese will have changed, which may be less appealing to some.

Appropriate uses for frozen ricotta cheese? Use it in baked or cooked recipes like lasagna with ricotta, stuffed shells, and ricotta pancakes. If you're not interested in using frozen ricotta cheese in these types of recipes, don't freeze it.

To start with, look out for any sort of odor. Ricotta doesn't have much of a smell to it, so if it smells foul or off in any way, then it's time to throw it out. Additionally, look for any change in the ricotta's appearance. If it's growing mold, you'll have to throw the whole thing out.

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.

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.

What to do with a little bit of ricotta? ›

Place a mesh strainer over a bowl, lining the strainer with cheese cloth. Place ricotta in cheese cloth, cover with seran wrap, and place in fridge to drain overnight. The next morning your ricotta will have much less liquid, restoring it to the right consistency.

Ricotta cheese, like other dairy products, should not be left out at room temperature for an extended period. Generally, it is recommended that ricotta be refrigerated promptly after use.

Fresh ricotta can simply be frozen in the original packaging, which is usually a plastic tub. You can also freeze fresh ricotta in a freezer-safe glass glass jar or airtight container.

To drain properly, place a cheesecloth-lined, fine-mesh strainer over a bowl. Place ricotta in strainer, cover with plastic wrap, then place a heavy object (like a large plate) on top. Put all components in the refrigerator and let drain for at least 8 hours. Discard liquid and you'll be ready to go.

If you're really in a hurry, you can microwave cheese to thaw it. Keep in mind, harder cheeses (like cheddar or provolone) are better for freezing and thawing than softer cheeses (like ricotta or brie), since soft cheese tends to sweat and melt when defrosted.