Ricotta cheese is one of the worst cheeses to freeze because of its high moisture content. What does this mean? Once frozen, the water in ricotta cheese will turn to ice and alter its texture.
Wait, what about its flavor? If you freeze it properly, ricotta cheese will retain its original flavor. Yaay!
Below you’ll find the steps on how to freeze ricotta cheese, including how long can it stay frozen and how to thaw it. I’m sure that’s all you need to learn how to freeze ricotta cheese like a boss!
How To Freeze Ricotta Cheese
Ricotta cheese can be frozen in its original packaging, but it’s recommended that you freeze it in freezer bags or freezer-safe containers. The same applies to freezing mozzarella, or freezing Velveeta cheese. Here’s how you’ll do it:
• Step 1: Stir the cheese with a spoon, so that it freezes more evenly.
• Step 2: Remove the ricotta cheese from its original packaging, and press it down with paper towels in order to drain it first.
• Step 3: Wrap the ricotta cheese in parchment paper or plastic wrap. If you have a large amount of cheese to freeze, then it’s best to freeze it in smaller portions.
• Step 4: Place it in a freezer bag or a freezer-safe container and squeeze out as much air as you can.
• Step 5: Label your bag or a container and add the date so that you know for how long you can keep it in the freezer. Also, consider adding the best-before date (see below).
How Long Can Ricotta Cheese Stay Frozen?
I prefer using it within 2 months of freezing because waiting for more than that can sometimes be risky when it comes to its flavor, consistency, and potential spoilage. Also, don’t open the freezer doors too frequently in order to maintain the right temperature.
How To Thaw Frozen Ricotta Cheese
The safest way to thaw ricotta cheese is by placing it in the fridge and allowing it to thaw for a few hours. Once thawed, stir it up with a spoon to improve its consistency.
You should use thawed ricotta cheese within the next 3-4 days. Oh, I almost forgot! You should never refreeze thawed ricotta cheese because refreezing would completely alter its texture.
2 Recipes For Leftover Ricotta Cheese
If you’re unsure about what to do with thawed ricotta cheese, here are my fav recipes for leftover ricotta:
1. Lemon Ricotta Pancakes
- 1 tsp baking powder
- 1/2 cup whole or 2% milk
- 1/2 tsp salt + 1 pinch for beating the egg whites
- Maple syrup
- 1/3 cup + 1 tbsp sugar
- 4 large eggs
- 3 tbsp lemon juice
- 1 cup whole milk ricotta cheese
- 2 tsp lemon zest (finely grated)
- Fresh berries
- Butter or vegetable oil (for the griddle)
- 1 cup all-purpose flour
Step 1: Separate the eggs by placing the yolks and the egg whites in two separate bowls. Add a pinch of salt to the egg whites and beat it at high speed with the mixer. Add 1 tbsp of sugar to it and continue beating for 5 minutes.
Step 2: Combine the flour, baking powder, and 1/2 tsp of salt in a bowl and whisk it thoroughly. Whisk the egg yolks with the ⅓ cup of sugar. Add the lemon zest, lemon juice, and the ricotta. Keep whisking until it reaches a smooth consistency. Stir in the milk and keep whisking for 1 to 2 minutes.
Step 3: Add the flour mixture to the egg yolk mixture and stir with a spatula. Add the beaten egg whites and fold the ingredients gently.
Step 4: Brush a non-stick skillet with oil and set it over medium-low heat. Once heated, drop ½ cup of batter onto the pan. Spread the batter evenly to form a pancake that is 4-5 inch round. Cook each pancake for 2-3 minutes (or until bubbles are formed) on the first side. Then flip and continue to cook for 1-2 minutes on the other side.
Step 5: Serve the pancakes warm with maple syrup, butter, and fresh berries.
You can also use cream cheese as a substitute for ricotta cheese in this recipe.
2. Honey Ricotta Stuffed French Toast
- Syrup or honey
- 1/4 cup honey
- Powdered sugar
- Zest from 1 medium lemon
- 2 large eggs
- 3/4 cup whole milk
- 2/3 cup ricotta cheese
- 1 tsp vanilla extract
- 2 tbsp butter
- 1 loaf French bread
- 1/4 tsp salt
- 1 pint fresh berries (blueberries or raspberries)
Step 1: Mix together the ricotta cheese, lemon zest, and honey in a small bowl. Stir it until combined. Then, stir together eggs, vanilla, milk, and salt in a larger bowl and set aside.
Step 2: With a serrated knife, slice 4 large pieces of French bread. Make a deep split in the middle of each slice in order to form a pocket for a filling.
Step 3: Divide the ricotta filling into 4 equal portions and use a small spoon to fill the slice of bread with ricotta filling.
Step 4: Melt butter in a skillet over medium heat. Dip each piece of stuffed French toast into the custard mixture, and move it to the hot skillet. Cook it for 3-4 minutes on each side until the toast is brown and has a firm crust.
Step 5: Cut the pieces of stuffed French toast into halves and drizzle them with honey or syrup. Also, dust the pieces of toast with powdered sugar, and serve with a handful of berries.
Can you freeze ricotta cheese? Yes, you can. Ricotta cheese can be frozen for up to 3 months.
Thawing ricotta cheese is best done in a refrigerator, and thawed ricotta cheese should be used within the next 3-4 days.
Refreezing thawed ricotta cheese is not recommended. I’ve already shared my two favorite ricotta cheese recipes with you, so that’s about it! Bon appetit!