You really shouldn't freeze ricotta, but there are those that will anyway. I know - I did. So if you do, just know that the texture will suffer. Don't freeze it for more than six months. Thaw it in the refrigerator for a day or so. When thawed, there may be some liquid on top, which you should stir back into the cheese.
I have done this and this is what happened to me.
By shirley from Bradenton, FL
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!