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Old 04-23-2006, 11:31 AM   #1
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Can I freeze ricotta?

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!

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Old 04-23-2006, 07:29 PM   #2
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I don't know but perhaps you could freze a little bit and try it then please let us know
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Old 04-23-2006, 10:22 PM   #3
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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.
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Old 04-23-2006, 10:27 PM   #4
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Yes you can
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Old 04-23-2006, 11:17 PM   #5
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awwww, cora, i would use that stuffing fresh. freezing changes texture.
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Old 04-23-2006, 11:21 PM   #6
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that's what I figured luvs, that the texture could change. I just don't think in the next week I'll be able to use it.
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Old 04-23-2006, 11:30 PM   #7
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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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Old 04-23-2006, 11:45 PM   #8
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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!
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Old 04-24-2006, 01:08 AM   #9
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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).
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Old 04-24-2006, 06:45 PM   #10
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Just about every company that sells frozen foods successfully freezes ricotta cheese. I see no reason why you shouldn't be able to.
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