Ricotta cheese is a soft, white cheese that has a creamy texture. When properly made, ricotta cheese should have a smooth, thick consistency that is similar to cottage cheese but creamier. The color can range from an off-white to a very pale ivory depending on factors like the milk used and where it was produced. Here is an overview of what fresh, high-quality ricotta cheese should look like:
Appearance
Fresh ricotta cheese has a creamy white color that is fairly uniform throughout. It should not have any yellowish tinges or spots of discoloration. The texture when scooped up should be thick, smooth, and spreadable, similar to a very thick yogurt or soft cream cheese. It should not be watery, translucent, or excessively runny.
When ricotta starts to go bad, it will begin separating and may develop some clear whey on the surface. Old ricotta may also become grainy or lumpy in texture. If you see any odd colors other than white, separation of the curds and whey, or a change in the smooth, thick texture, the ricotta is likely too old to use.
Consistency
The consistency of fresh ricotta should be dense, creamy, and spreadable. It should have a viscosity similar to a loose paste or thick pudding. Ricotta can be dipped, spooned, or scooped easily when fresh. It should coat the back of a spoon and hold its shape when first scooped up.
As ricotta ages, the creamy texture starts to deteriorate. Old ricotta may become crumbly, grainy, watery, or seem curdled. If the ricotta is easily poured instead of scooped or seems very thin and separated, those are signs that it is past its prime.
Moisture Content
Though ricotta has a high moisture content, quality ricotta should not seem waterlogged or weep liquid. When fresh, the moisture is retained evenly throughout the cheese so that it has a uniformly creamy texture.
If ricotta develops liquid in the container or seems soggy, those are signs that it is old and the moisture has started separating from the curds. Fresh ricotta may leave a slight milky residue on the container, but there should not be actual pools of watery whey collecting.
Aroma
Fresh ricotta has a mild, milky aroma. It should not smell sour, foul, or excessively salty. Any strong odors suggest that the ricotta may be spoiled.
As ricotta starts to age and deteriorate, some common off-smells include:
- Sharp, tangy, or sour – This suggests the pH balance is off and bacteria may be growing.
- Barnyard, muddled, or muddy – These odors indicate potential mold growth.
- Yeasty or boozy – The ricotta could be fermenting.
- Ammonia-like or urine-like – This is caused by the degradation of proteins.
If you notice any of those warning signs upon smelling the ricotta, it is safest to discard it.
Packaging
When purchasing ricotta from the grocery store, the packaging can provide some useful insight about freshness and quality too. Here’s what to look for:
- The packaging date should be current and within the printed sell-by timeframe.
- The container should not be swollen, leaking, or have mold spots.
- Once opened, the plastic film lining should not be puffed up, which indicates gas production by spoilage microbes.
- There should not be any visible moisture collecting along the sides or lid.
If the ricotta exhibits any of those issues with the packaging, it’s best not to risk it. The safer option is to purchase a container with clean, well-sealed, and undamaged packaging.
Uses Based on Freshness
Depending on the freshness of your ricotta, you may need to adapt what recipes you use it in. Very fresh ricotta works well for recipes where you want it to hold its shape, like in baked pasta or gnocchi. Here is a table summarizing the best uses based on ricotta freshness:
| Freshness | Best Uses |
|---|---|
| Very fresh (just made or used within 2 days) | Eaten plain, stuffed into pasta, dips, cheesecake, gnocchi |
| Fresh (used within 5 days) | Lasagna, cannoli filling, pancakes, ricotta pie |
| Aging (used within 10 days) | Rustic fruit tarts, ricotta sauce thinned with milk or cream |
For ricotta that is older or past its prime, your best bet is to use it in cooked applications where the texture won’t matter as much, such as adding it to soups or sauces.
How to Store Fresh Ricotta
To retain that fresh, creamy texture for as long as possible, proper storage is key. Here are some tips for storing fresh ricotta:
- Keep refrigerated at all times in an airtight container.
- Place a piece of plastic wrap directly on the surface before sealing to prevent a skin from forming.
- Use within 5-7 days for best quality and freshness.
- For longer storage, ricotta can be frozen for 2-3 months.
- Do not store in the door of the refrigerator, which can fluctuate in temperature.
With proper refrigeration, fresh ricotta can retain its texture, flavor, and appearance for up to a week past its production date. Just be sure to check for any signs of spoilage before consuming.
What Affects Ricotta’s Freshness?
There are a few key factors that can impact how long ricotta cheese retains its fresh, creamy state:
- Storage temperature – Ricotta needs to be kept chilled at all times. Warm temperatures accelerate spoilage.
- Container seal – An airtight container prevents air exposure and aerobic bacteria growth.
- Initial food safety – Good sanitation when producing and packaging the ricotta prevents contamination.
- pH level – Ricotta with higher acidity preserves freshness longer than low-acid ricotta.
- Salt content – Salt acts as a preservative but can impact flavor.
Ultimately, ricotta has a relatively short shelf life compared to aged cheeses. Preventing contamination and chilling it quickly after production are key for freshness.
How to Tell if Ricotta Has Gone Bad
Once ricotta cheese starts to deteriorate in quality, there are some clear visual and aromatic signs indicating it has gone bad. Here’s what to look out for:
- Appearance – Watery, whey separation; abnormal colors; mold
- Texture – Runny, curdled, grainy; not thick and creamy
- Smell – Sour, yeasty, spoiled milk, ammonia-like
- Taste – Sharp, tangy, bitter, rotten
Ricotta that displays any of those characteristics should be discarded. Consuming spoiled ricotta can potentially lead to food poisoning.
If you’re uncertain about the freshness, it’s always better to be safe than sorry. One simple way to test is to do a quick sauté. Cook a small amount in a pan. If it smells or tastes bad when heated, the ricotta is likely spoiled.
Can You Fix Broken Ricotta?
Once ricotta has gone bad and developed off flavors, textures, and aromas, it cannot be salvaged or made fresh again at home. Bacteria and mold have likely taken hold, making it unsafe to consume.
However, if your ricotta is just past its prime and starting to separate but still smells alright, there are some methods you can try to incorporate it into cooking:
- Whip the ricotta with milk or cream to smooth it out.
- Puree or process the ricotta into a dip consistency.
- Sieve the ricotta through a mesh strainer to remove lumps.
- Blend it into smoothies, baked goods, or casseroles.
While these techniques may improve the texture, the ricotta will still have a shorter shelf life and compromised freshness. For optimal food safety and quality, it’s always best to use ricotta within its prime and discard any that is clearly spoiled.
Ricotta Cheese FAQs
Here are answers to some common frequently asked questions about ricotta cheese and what it should look and taste like when fresh:
What milk is used to make ricotta?
Authentic ricotta cheese is made from the whey leftover after cheesemaking. Traditional ricotta uses sheep milk whey. But cow and goat milk whey is also common. Fresh whole milk added to whey can also produce ricotta.
Why does ricotta have a grainy texture?
A grainy texture is a sign that the ricotta is past its prime. Fresh ricotta should be perfectly smooth. Graininess occurs as the curds start to break down over time.
How long does homemade ricotta last?
Fresh homemade ricotta will last 5-7 days when properly refrigerated. For extended shelf life, homemade ricotta can be frozen for up to 2 months.
What salt content is in ricotta?
Most ricotta has minimal salt content between 0-1%. Salt acts as a flavor enhancer and preservative for ricotta, but too much can negatively impact the flavor.
Is ricotta supposed to be creamy?
Yes, fresh ricotta is prized for its creamy, thick texture. Low-quality or aged ricotta may become watery and separated rather than creamy.
Can ricotta cheese be made without rennet or citric acid?
Yes, traditional ricotta relies solely on the whey’s acidity and heat to coagulate the curds. No coagulant is needed if using fresh, high-quality whey.
Conclusion
When properly made and fresh, ricotta cheese should have a creamy white color and smooth, spreadable texture devoid of lumps or wateriness. Its mild flavor should be fresh and milky without any sour, bitter, or ammonia notes. With adequate refrigeration and an airtight container, fresh ricotta can retain its delicate texture for up to a week past production.
While ricotta may not have the long shelf life of aged cheeses, knowing what to look for can help you identify the prime window of freshness. Seeking out quality sources that use high standards for production and packaging can also ensure you get ricotta worth savoring at its best.