What are the best tips for freezing ricotta?
The freezing of ricotta freezing is somewhat controversial among domestic chefs and cheese enthusiasts. Smooth, creamy texture Ricotta can be sacrificed by freezing, so the process is generally not highly recommended. However, there are some tricks that need to be used, which is more successful, even if it is not ideal preparation. Only freezing ricotto for a short time, correct thawing and only use as secondary ingredients are the best tips for freezing ricotta.
Ideally, ricott cheese can be used fresh and not subject to freezing temperatures that threaten the texture. However, if this is not possible, the cheese may be briefly frozen. Full of Ricotta's milk is the best candidate for freezing, because wealth of milk fat will help maintain part of the original creaminess. Skim Milk Ricotta is more likely to become granular and unpleasant.
The best way to freeze ricotta is in the original unopened packaging that provides the most protection against crystallization or burn mrAzničky. If the use of the original packaging is not realistic, a small part of ricotta may be frozen in airtight plastic containers. Packing ricotto in a plastic packaging or aluminum foil or sealing in plastic bags is not recommended because the cheese releases liquid while thawing. Even properly sealed and stored Ricotta should not be frozen for more than two months.
When ricotta is going to be used, it must be thawed in the refrigerator for approximately 24 hours. The use of the microwave to accelerate the process is not recommended because it further threatens the texture. Similarly, allowing ricotte to thaw at a room temperature could cause bending and not recommended. After 24 hours in the refrigerator, Ricotta should be thoroughly thawed and could be mixed. Some liquid is a liqueur to collect to the top of the cheese: this liquid should be mixed back into the cheese that would not turn offSted.
Creative tip for freezing ricotta is to prepare a complete recipe using Ricotta and then freeze the resulting bowl. For example, Ricotta, which is sealed on ravioli or baked into lasagna, will be much better off freezing than the cheese itself. Similarly, a double dose of the original recipe and excess frozen instead of just freezing the remaining ricotta can be made.
If the freezing of ricotta in the finished bowl is not possible or desirable, thawed cheese is best used in a bowl where it is cooked and not in the recommended folder. Cooking Ricotta will help disguise the changed texture, just as it combines it with several other ingredients. The use of frozen ricotto as a prominent component, for example in a curd cake, is most likely to reveal an endangered cheese structure.