Freezing ricotta compromises its texture, but if necessary, it should be frozen for a short time, in its original unopened packaging or in small portions in airtight containers. Thawing should be done in the refrigerator for 24 hours, and frozen ricotta should be used as a secondary ingredient or in a finished dish.
Freezing ricotta is somewhat controversial among home chefs and cheese aficionados. Ricotta’s smooth, creamy texture can be sacrificed by freezing, so the process isn’t generally recommended. There are, however, some tricks to use that make frozen ricotta more effective even if it is not the ideal preparation. Freezing ricotta cheese only for a short time, thawing it properly, and using it only as a secondary ingredient are the best tips for freezing ricotta cheese.
Ideally, ricotta can be used fresh and not subjected to freezing temperatures that compromise its texture. If this is not possible, however, the cheese can be frozen briefly. Whole milk cottage cheese is the best candidate for freezing because the richness of the milk fat will help retain some of the original creaminess. Skim milk cottage cheese is more likely to become grainy and unpalatable.
Ricotta is best frozen in its original unopened packaging, which will provide maximum protection from crystallization or freezer burn. In the event that using the original packaging is unrealistic, smaller portions of cottage cheese can be frozen in airtight plastic containers. It’s not recommended to wrap the ricotta in plastic wrap or aluminum foil or seal it in plastic bags because the cheese will leach liquid as it thaws. Even when properly sealed and stored, cottage cheese shouldn’t be frozen for longer than two months.
When the ricotta is going to be used, it must be thawed in the refrigerator for about 24 hours. Using a microwave to speed up the process is not recommended as it will further compromise the texture. Similarly, allowing ricotta to thaw at room temperature could cause spoilage and is not recommended. After 24 hours in the refrigerator, the cottage cheese must be thoroughly thawed and can be mixed. Some liquid is likely to collect on top of the cheese – this liquid should be stirred into the cheese, not dumped.
A creative tip for freezing ricotta is to make a full recipe using ricotta and then freeze the resulting dish. For example, ricotta that is sealed in ravioli or cooked in lasagna will hold up to freezing much better than cheese alone. Likewise, you can make a double batch of the original recipe and freeze the excess instead of freezing the leftover ricotta.
If it is not possible or desirable to freeze ricotta in a finished dish, thawed cheese will be best used in a dish in which it is both cooked and uncooked as the featured ingredient. Cooking the ricotta will help mask the altered texture, as will combining it with multiple other ingredients. Using frozen ricotta as a prominent ingredient, such as in a cheesecake, will most likely reveal the compromised texture of the cheese.
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