When I buy Ricotta Cheese, it is usually in a large container, way too much for me to use in one recipe. And after I use it for whichever pasta recipe I am preparing, I usually won’t need it again for a couple of weeks. Once the container is opened, it breaks down quickly, not giving me a chance to finish the remaining cheese. The package states: use within 5 days of opening. So what do you do with the leftovers? Can you freeze Ricotta cheese?
Yes you can! Here’s how:
- Freeze ricotta cheese when it’s the whole milk version. The fat in the whole milk version will help keep some of the creaminess in the cheese. Use an airtight container and seal the cheese well.
- Label the containers of frozen ricotta cheese with the date it was frozen. Use within two months of the freezing date.
- Bake meals with ricotta cheese and then freeze dinner sized portions of the food. The baked ricotta cheese will hold up best when stored in a freezer.
- Use and store extra ricotta cheese by making fruity cream pops. Blend fresh berries, sugar, ricotta cheese and lemon and pour into molds, adding a popsicle stick.
- Thaw the frozen ricotta cheese in the refrigerator. Heating up the cheese or microwaving it will make the texture even more far removed from its original state. Leaving the dairy product on the counter will risk spoiling it.
- Stir in the liquid which has separated from the cheese. Do not pour the liquid out.
- Use the defrosted ricotta cheese in a dish where it is one of the many ingredients, not the main component. Add weight and texture back to the cheese when baking it in stuffed shells or lasagna by stirring breadcrumbs into the cheese.