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

FAQs

What can I do with too much ricotta? ›

Add ricotta to fluffy lemon ricotta pancakes or stuff it into French toast for breakfast. Make classic Italian American bakery-style ricotta cookies or cannoli dip with waffle crisps for dessert. Or go the savory route!

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.

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).

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.

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.

Ricotta is about 74% water, and when that water transforms into ice, it disrupts the cheese's texture and makes it dry, crumbly, and slightly grainy.

Air exposure is the enemy of fresh ricotta, so keeping it sealed becomes even more important after opening. Opened ricotta generally lasts for about one week in proper storage conditions. To be on the safe side, give it the sniff test. If there is any off odor, toss it.

This fresh ricotta recipe is highly perishable. Store it in an airtight container for up to 4-5 days in the fridge.

Some sources suggest that ricotta may last up to two weeks, but past that one-week mark you should look for signs of spoilage (more on that in a moment). And if it's been sitting for more than two weeks, throw it away.

Can you freeze ricotta cheese with egg in it? ›

Can you freeze ricotta cheese mixture? Yes! Say you've made a pasta filling with ricotta cheese and other ingredients like Parmesan cheese, eggs and herbs, it is perfectly fine to freeze it. On thawing, excess liquid may need to be drained away but otherwise it will be good.

That's why it's important to give yourself as many advantages as you possibly can, especially when it comes to removing excess moisture before and during the cooking process. Epstein explains that if ricotta isn't drained as part of the prep, "the moisture in the ricotta causes the lasagna to fall apart."

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.

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.

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.

In a pinch, you can freeze ricotta cheese, but you may have some texture changes after thawing. When I have leftover ricotta cheese, I place small portions in heavy-duty freezer bags or an airtight container and, for best results, use it within three months.

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.

When that ice defrosts, the consistency of ricotta becomes more watery and less creamy. Fat separation is why it's essential to whip or stir defrosted ricotta to bring back a creamy consistency, although it's sometimes impossible to avoid the grainy texture.