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

FAQs

Can I freeze ricotta cheese for later use? ›

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).

The egg is a binder to make the ricotta firmer and adds protein. It makes the cheese more spreadable, and yet solidifies the layers together, when it is heated (& the cheeses melt together), when you make a lasagna. Egg is sort of the “edible glue” that holds most foods together!

What do I do with a leftover ricotta mixture for lasagna? You can use it to fulfill some puff pastry cannoli, or to season pasta.

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.

If your recipe is uncooked, or specifically calls for fresh ricotta cheese, it's best to not use previously frozen. But you can use previously frozen ricotta in dishes like this Spinach-Ricotta Quiche or this Baked Ziti with Sausage.

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.

It's also grainy thanks to its milk curds. But it will work as an effective, low-fat substitute for cream cheese with a bit of manipulation. Simply blend the ricotta in a blender or food processor until smooth, add a bit of lemon juice to mimic the tang of cream cheese, and use in any baking or cooking project.

Made with cream cheese, ricotta cheese, and a ground almond crust, the cake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The fruit topping is my addition; the tart sweetness of the jam and fresh raspberries is the perfect contrast to the cake, which isn't overly sweet.

Is ricotta cheese just whipped cottage cheese? ›

The key distinction between the two really comes down to moisture content and texture: ricotta is smooth and spreadable with extremely fine (almost imperceptible) curds, whereas the preparation of cottage cheese results in a soupy and lumpy finished product with a higher moisture content.

Ricotta is a fresh cheese, so it doesn't need to be cooked. You could serve it with some fresh fruit or on top of a salad.

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.

No. Unlike other cheeses that melt into string pools of melty cheese, ricotta does not melt when cooked in the oven. Instead, it becomes ultra-soft and creamy while still retaining its overall shape.

You can freeze ricotta cheese, but it's not always advisable. Why? Frozen ricotta cheese has a grainier texture once it's defrosted, though its flavor is preserved. This is because the water separates from the cheese curds and forms ice crystals when frozen.

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.

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 texture and quality of the cheese will deteriorate each time you freeze it, until it turns into a grainy, broken, separated mess. Repeated thawing also puts it at risk for microbial growth that can cause foodborne illness.