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

FAQs

What to do with a lot of 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.

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).

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.

To be on the safe side, give it the sniff test. If there is any off odor, toss it. Additionally, if there are any black spots, it's got to go. Other signs of spoilage include any discoloration, excess liquid, and texture issues (graininess, lumpiness).

For the best taste and quality, cheese should not be left out for longer than two hours at room temperature.

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.

Does freezing ricotta change the texture? ›

Yes, you can freeze ricotta cheese. But keep in mind that its texture will change as ricotta has a high level of moisture, so it will become grainy or slightly watery upon thawing. You can use it in cooked dishes, like lasagna or cannelloni, where the texture will be less noticeable.

Stick your frozen ricotta in the fridge 24-48 hours before you need it so it has plenty of time to thaw. While your ricotta cheese may have a slightly different texture after it thaws, it typically maintains its structure very well and can be used in any recipe.

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.

Soup stock: Whey adds a deep flavor as a base in soups and stews, much like a stock. Replace part of the stock or water in a soup recipe with whey. Bake with it: The acidity of whey has a softening effect on glutenous bread and pizza dough. Some recipes even call for whey in the ingredient list.

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.

Ricotta lovers will be happy to know that ricotta cheese is a healthy food and belongs to the dairy food group. It can be enjoyed every day as part of a balanced diet.

The recommended amount of ricotta to consume depends on various factors such as age, gender, weight, physical activity level, and overall dietary needs. As a general guideline, a serving size of ricotta cheese is about 1/2 cup or 124 grams. This serving size contains approximately 14 grams of protein and 200 calories.

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.

Saturated Fat and Cholesterol

As with most cheeses, ricotta is high in fat. The majority of the fat in whole milk ricotta cheese is saturated. According to a study published in 2018 by PLoS One, eating a diet high in saturated fat increases risk of cardiovascular disease by raising blood cholesterol levels.