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

FAQs

What can I do with too much ricotta? ›

Make classic Italian American bakery-style ricotta cookies or cannoli dip with waffle crisps for dessert. Or go the savory route! Smear ricotta on toast and top it with braised butternut squash for a satisfying lunch, or make some tender homemade ricotta gnocchi for dinner.

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.

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.

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).

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.

Mold on ricotta can be green, blue, or soft pink. If the ricotta has also turned a yellowish color (instead of its regular creamy white), it's another sign of spoilage. You can also apply the sniff test to ricotta.

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!

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.

What is the fastest way to drain ricotta cheese? ›

Compress the ricotta to help it drain by placing a heavy object on top of the cloth or plate resting on the ricotta. This could be a large can of food, a bag of stones, or any other reasonably clean object. If you cannot find anything suitable, press the ricotta down with a spoon for a minute or two instead.

Wondering what to do with cultured whey, the sour liquid left over from straining yogurt and cultured cheese making? Wonder no more! Substitute whey in any baking recipe that calls for water (or even milk). Try it in fresh breads, cornbread, pancakes, waffles, muffins, biscuits, tortillas and more for a sour tang.

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.

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. And that's the ricotta rundown!

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.