Can I freeze ricotta?

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corazon

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Native New Mexican, now live in Bellingham, WA
I made Piccolina's excellent stuffed mushrooms two nights ago but I was left with a bunch of leftover stuffing. In it is ricotta, mozz, parm and pesto. Can I freeze it for future mushrooms? I think it would be fine but wanted to double check. Thanks!:)
 
I don't know why it wouldn't work. I make stuffed shells and manicotti with a ricotta, mozz, parm and spinich filling - and they freeze just fine.
 
cora, you ought to make them & send them off to a relative or someone else who may appreieciate them! i'm one who appreciate gifts of food as many of us may well be!
 
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That's a good idea luvs, but I don't know anyone in this town aside from our neighbors. Knowing them, I don't think they'd go for it. They do appreciate my baking skills though. Who knows, maybe I'll send some over anyway. Thanks for the idea!
 
Yes Luvs - freezing ricotta will change the texture and make it "grainy" - something that you might notice if it was used uncooked. However, when baked as in Piccolina's Italian 3 Cheese and Pesto Stuffed Mushrooms (guess that is the recipe you were talking about corazon?) I doubt you will be able to taste the difference or notice any texture difference if used within a month or two (before freezer burn sets in).
 
Just about every company that sells frozen foods successfully freezes ricotta cheese. I see no reason why you shouldn't be able to.
 
I'm trying to think of things I've eaten that were frozen and contained ricotta. I honestly don't recall any being grainy.
 
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