How Long Ricotta Cheese Lasts in the Refrigerator and How to Store It Properly
Ricotta lasts three to five days in the refrigerator once opened, or up to a week if unopened
Ricotta cheese is perishable because it has high moisture content and minimal salt — the two things that preserve cheese. Once you open the container, bacteria begin to colonize the surface and work their way through. An unopened tub sealed at the dairy stays good for about a week past the printed date if kept at a steady 40°F or below. The moment you open it, the clock resets to three to five days, depending on how clean your storage method is and how often you expose it to room temperature.
The printed date on ricotta is a "sell by" date, not an expiration date. It tells the store when to pull it from the shelf, not when it becomes unsafe. If you buy ricotta two days before that date and refrigerate it unopened, you have roughly five more days to use it. If you open it immediately, you have three to five days from the day you open it, not from the printed date.
Key Takeaways
- Unopened ricotta lasts about a week in the refrigerator; opened ricotta lasts three to five days.
- Store ricotta in its original container or transfer it to an airtight glass container to slow bacterial growth and prevent it from absorbing odors.
- Keep ricotta on a shelf, not in the door, because door temperatures fluctuate and speed spoilage.
- Ricotta that smells sour, looks discolored, or has visible mold should be discarded — the high moisture content means spoilage spreads quickly through the whole container.
- Ricotta can be frozen for up to three months, though the texture becomes grainy when thawed and works best in cooked dishes.
Why ricotta spoils faster than other cheeses
Ricotta is a whey cheese, made from the liquid left over after making mozzarella or other cheeses. It contains 70 to 80 percent water and very little salt — salt is a preservative that draws moisture out and prevents bacterial growth. Hard cheeses like cheddar or parmesan can sit in your refrigerator for weeks or months because they are dense and salty. Ricotta is the opposite: it is soft, wet, and mild, which makes it delicious but also fragile.
The high moisture content also means that once mold or bacteria take hold, they spread through the entire container quickly. You cannot cut away a moldy corner of ricotta the way you might with a block of cheddar. If you see any discoloration, smell sourness, or spot mold, the safest choice is to throw out the whole container.
The right container and shelf placement matter more than you think
Ricotta comes in plastic tubs sealed at the factory. If you do not open the container, leave it in the original packaging — the seal is designed to keep bacteria out. Once you open it, transfer any ricotta you are not using immediately to an airtight glass container. Glass does not absorb odors the way plastic does, and a tight seal slows the rate at which new bacteria can enter.
Place the container on a shelf in the coldest part of your refrigerator, usually the back of the middle or lower shelf. Never store ricotta in the door. Door temperatures rise and fall every time you open and close the refrigerator, and those temperature swings speed up spoilage. The door is also the warmest part of the fridge — sometimes 10 degrees warmer than the back of a shelf.
Keep the lid on the container at all times, even when you are just reaching in to scoop out what you need. Every time the container sits open, moisture evaporates from the ricotta and the surface is exposed to air and whatever bacteria are floating in your kitchen.
Signs that ricotta has gone bad
Ricotta that has spoiled will show one or more of these signs: a sour or tangy smell (stronger than the mild dairy smell of fresh ricotta), visible mold (usually white, gray, or green), a yellowish or brownish tint, or a watery layer on top with a curdled appearance underneath. Any of these means the container should be discarded.
A small amount of clear liquid on top of unopened ricotta is normal — that is whey separating as the cheese sits. Stir it back in. If the liquid is cloudy or has a sour smell, or if the ricotta underneath looks curdled or discolored, do not use it.
Freezing ricotta extends storage but changes the texture
Ricotta can be frozen for up to three months. Freezing stops bacterial growth completely, but it damages the cell structure of the cheese. When you thaw it, the texture becomes grainy and crumbly instead of smooth and creamy. This makes thawed ricotta unsuitable for eating fresh or spreading on toast, but it works well in cooked dishes like lasagna, baked pasta, or ricotta pancakes, where the texture change is less noticeable.
To freeze ricotta, transfer it to a freezer-safe airtight container or a heavy-duty freezer bag, leaving a quarter-inch of headspace (ricotta expands slightly as it freezes). Label it with the date. Thaw it in the refrigerator overnight before using. Do not thaw it at room temperature, because the temperature swing can encourage bacterial growth.
How to tell the difference between "use soon" and "throw it out"
Fresh ricotta smells mild and slightly sweet, like milk. It looks white or off-white and has a smooth, creamy texture. As it ages in the refrigerator, it may develop a slightly tangier smell — this is normal fermentation and does not mean it is unsafe. If you open a container on day four and it smells a bit more sour than it did on day one, but there is no mold and the color is still white, it is still safe to use, especially if you are cooking with it.
The line between "aged but safe" and "spoiled" is when the smell becomes distinctly sour or vinegary, or when you see any mold, discoloration, or curdling. At that point, discard it. Ricotta is inexpensive enough that the cost of replacing a bad container is far less than the risk of food poisoning.
Storage timeline at a glance
| Storage Condition | How Long It Lasts |
|---|---|
| Unopened, refrigerated at 40°F or below | Up to 1 week past printed date |
| Opened, in airtight container on refrigerator shelf | 3 to 5 days |
| Opened, left in original container | 2 to 3 days (plastic absorbs odors and seals less tightly) |
| Frozen in airtight container | Up to 3 months |
Frequently Asked Questions
Can I eat ricotta that smells a little sour?
A mild tanginess is normal as ricotta ages. If there is no mold, the color is still white, and the smell is only slightly sour (not vinegary), it is safe to use, especially in cooked dishes. If the smell is strong or unpleasant, discard it.
What if I left ricotta out on the counter overnight?
Ricotta should not sit at room temperature for more than two hours. If it sat out overnight, bacteria have had time to multiply to unsafe levels. Throw it out. Do not taste it to check — the smell and appearance may not show the presence of harmful bacteria.
Does ricotta last longer if I keep it in the freezer instead of the fridge?
Yes, freezing stops spoilage completely and extends storage to three months. However, thawing changes the texture to grainy and crumbly. Frozen ricotta works best in cooked dishes like lasagna or baked pasta, not for eating fresh.
Can I store ricotta in a different container than the one it came in?
Yes. Glass containers with airtight lids are better than plastic because they do not absorb odors and seal more tightly. If you use plastic, make sure the lid seals firmly and store the ricotta on a refrigerator shelf, not in the door.
Why does my ricotta have a layer of liquid on top?
That clear liquid is whey, which naturally separates from ricotta as it sits. Stir it back in before using. If the liquid is cloudy, has a sour smell, or the ricotta underneath looks curdled, the container has spoiled and should be discarded.