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How long does homemade ricotta keep in the fridge? I made some yesterday and have far more than I need for current projects. Thanks!! ;o)

Thinking about putting some in a loaf of bread . . . when all is said and done (i.e., all recipe for which I have plans), I'll have two cups or so left over.

AntoniaJames is a trusted source on Bread/Baking.

asked over 6 years ago

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7 answers 15053 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 6 years ago

It goes bad pretty fast. I made some awhile back, and if my recall is correct it was sour about 10 days later. Hope someone has a more accurate time frame. I'd definitely try to use it sooner than later. Don't you love home made ricotta?

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72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added over 6 years ago

I don't think you will get an accurate time frame you just have to keep and eye on it. It will smell sour and sometimes turn sorta pink.

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496e3e21 39ca 4097 9452 893af2b65dbb  port2
added over 6 years ago

I'd say not more than 3 oraybe 4 days, safely. Keep it packed tight on the top shelf of the fridge. Freezing it destroys its texture, so you may as well find a great recipe for an early spring cake involving 2 cups of ricotta and enjoy it :)

Personally, I'd go for this old Marcella Hazan recipe, a classic. And irresistible.

Sweet Ricotta Fritters
450g fresh ricotta
4 eggs
10-11 tbsp plain flour
zest of 2 lemons
2 heaped tbsp castor sugar
40g melted butter
about 2 cups vegetable oil, for frying
about one-third cup honey, for drizzling
ground cinnamon, for dusting

Beat ricotta till smooth; add eggs and beat until combined.

Add flour a little at a time, working it into the ricotta. Then add the lemon zest, sugar and melted butter and beat until combined. The consistency should not be wet and sloppy but not dry either: add a little more flour if necessary. Rest for 10 minutes.

Heat a heavy-based pan with enough oil to come 2cm up the sides. When hot, gently push in spoonfuls of the ricotta mixture and cook, turning, until lightly golden. Remove with a slotted spoon and drain on kitchen paper.

To serve
Serve immediately with a drizzle of honey and a sprinkle of cinnamon.

Serves 4.

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67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 6 years ago

it usually starts tasting 'different' after 3 days. to keep it for a longer time, I pack it into freezer bags after crumbling it with a fork (so that it doesn't freeze into one big clump). keeps for a long time this way, or else, yes, as thirschfeld mentioned, it starts getting a salmon pink tinge & a sour odor!

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added over 6 years ago

You can use a cup in Cottage Cheese-Dill Bread. I found a recipe in Molly Katzen's Enchanted Broccoli Forest, a version of what was a big hit -- 80's maybe? Graced many a brunch table... I don't think there's any problem with the sub.

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ChefJune

June is a trusted source on General Cooking.

added over 6 years ago

I'd think Ricotta Gnocchi would be a great use for your ricotta. I would hate to see it spoil.

I have never had any left to find out how long it lasted. We always manage to use it all up in a day or two.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

If you're making an Indian Dal with the whole masoor that you had mentioned in another post, crumbling this into the dal prior to serving adds a lovely texture & creaminess reminiscent of Dal Makhni.

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