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

FAQs

What to do with a little bit of ricotta? ›

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).

You can add a little to the soaking liquid for grains, making pizza dough, use it in smoothies, or pour a touch in when marinating meats. Storage: Homemade ricotta cheese has a rather short shelflife but as long as it is kept in an airtight container in the fridge, it should be fresh for up to 5 days.

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.

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.

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.

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. Additionally, if there are any black spots, it's got to go.

Because ricotta has a high moisture content, the water in it will become ice once it's frozen, causing the texture to change. As the curds and whey are divided by the ice, the cheese will become more dry and crumbly in texture.

If the cheese doesn't look or smell like it did when you first opened it, your best course of action is to throw it out.

Why is it important to let ricotta cheese drain after you make it? ›

Straining ricotta is necessary for creamy Italian desserts because it keeps the recipe from becoming watery. Ricotta is my favorite Italian cheese, it's creamy, delicious, and versatile.

Ricotta is an Italian cheese that has been adopted by cuisines worldwide. The word translates to recooked in Italian, the country of origin, as it's cooked twice. Ricotta is a versatile cheese that can be used in sweet or savoury dishes.

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.

Many people are not aware of just how incredibly easy it is to make your ricotta at home, and if you use good-quality dairy for your ingredients, your results will be far superior to most store-bought U.S. brands—fresher, creamier, and more flavorful. Once you've tried it, you might never go back to store-bought!

It is usually made from whey that comes from cow milk, but there are varieties of ricotta that are made from sheep, goat, and water buffalo milk. Ricotta is a fresh cheese. This means that it isn't aged or ripened like most cheeses.

As a spread: Toast slices of banana bread or fruit toast, spread with ricotta and drizzle with honey for a snack or brekky. Finger food pasties: Ricotta and spinach are a match made in heaven. Combine a 500g tub of ricotta with chopped, blanched spinach and season with salt and pepper.

It can also be eaten by itself, perhaps accompanied by honey or jam, or spread on fresh, warm bread. Made from the leftover curds from cheese making, ricotta is a prime example of the Italian tradition of never throwing anything away.

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.

Today, ricotta is widely appreciated for its versatility: it can be sweet or savory, hot or cold, fresh or cooked. We eat it fresh straight out of its fuscella (the basket where ricotta is kept), but also atop pasta, fresh bread, crostini, or eggs.