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Ricotta & Fetta - Storage times

post #1 of 10
Thread Starter 
I've never really used those cheeses in cooking before, and wondered how long they could be safely stored in the fridge for? The fetta I get comes in a square from the deli - its not in whey.:confused:

Any help would be great

Thanks!

DC
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 Don't handicap your children by making their lives easy.
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post #2 of 10
I don't have an authoritative answer, but I do have a question . . .

What are you making?

I wouldn't buy more ricotta than needed for the recipe. If I have some extra, I use it in creamy sauces. I don't let it sit long in the fridge.

I know that feta cheese holds up longer.
post #3 of 10
Thread Starter 
The fetta I just like to use in sandwiches/ salads.

The ricotta I was planning on a lasagne with spinach and smoky bacon, rolled up in pre-cooked lasagne sheets, onto a bed of bechamel sauce in oven dish, drizzled with passata, then sprinkled with grated mozarella and some parmesan, covered, baked at 400 for 20 mins, then uncovered and baked atill golden brown. I saw it on Giada's show and was impressed.

But I think it may have waited too long - have had it 4 days - might have to get some more...I would imagine it prob needs to be used as fresh as possible
 Don't handicap your children by making their lives easy.
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 Don't handicap your children by making their lives easy.
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post #4 of 10
If there's no mold on the ricotta yet, no worries. It's wet and molds quickly. That's its first and only sign of being too old. Four days shouldn't matter. Your lasagne dish sounds delicious!~
post #5 of 10
Thread Starter 
K Thanks Yeti :)
 Don't handicap your children by making their lives easy.
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 Don't handicap your children by making their lives easy.
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post #6 of 10
We knew some folks from Bulgaria that used a lot of feta cheese in their meals. They'd buy it in 10 kilo blocks from a local market and through the fall and winter they'd keep it in a towel covered bucket out on their balcony. It lasted quite well for months.

mjb.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 10
if you stick your fetta in to good olive oil it will keep for months ,just keep it in the fridge the olive oil will go firm but it only takes about 10 minutes out of the fridge for the oil to come back to liquid form
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #8 of 10
FETTA in original container under salted liquid? I have kept 2 monthes at 38'

RICOTTA shorter shelof life, however it is dated. If not opened 2-3 weeks after date stamped if opened week and a half. For Lasagna or manicotti, or stuffed shells. prep., Ricotta can be frozen but when defrosted throws water, but still good.
CHEFED
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CHEFED
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post #9 of 10
Thread Starter 
Sweet, thanks all. Think I'll try that dish tonight. Feel safer using it now - it's always a worry storing an ingredient that's new to you and knowing when to use it by.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #10 of 10
I've had good luck with feta. If it comes dry, keep it in water and it should last for a few weeks.
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