Timeline for best way to preserve ricotta?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 2, 2012 at 1:45 | comment | added | gcb | excellent answers all around... this one even read my mind on the freezer/fridge part :) ok, I will quit being dumb and use smaller containers as soon as i open it as I wasn't doing that extremely basic thing! | |
| Nov 2, 2012 at 1:43 | vote | accept | gcb | ||
| Nov 1, 2012 at 10:59 | comment | added | Stefano | 'Dried out' ricotta is actually very tasty. thekitchn.com/the-cheese-that-cant-stand-alo-80577 | |
| Nov 1, 2012 at 2:52 | comment | added | Cascabel♦ | @KristinaLopez I think the point is that there's nothing that will reasonably work and still have something that tastes at all like ricotta. | |
| Nov 1, 2012 at 2:05 | comment | added | Kristina Lopez | You might consider editing this answer to what the OP can actually use with their ricotta. (though, as always, your info. is very interesting!) | |
| Nov 1, 2012 at 0:30 | history | answered | rumtscho♦ | CC BY-SA 3.0 |