You left the ricotta on the counter while you assembled the lasagna. Or you forgot to put it back on after dinner. Now you’re wondering: does ricotta need to be refrigerated, and how long can it be safely stored?
Does ricotta cheese need to be refrigerated?
Short answer: Yes, ricotta should always be refrigerated. It is a fresh, high-moisture cheese and one of the most perishable dairy products in your refrigerator. Ricotta left at room temperature for more than 2 hours should be poured. Store at 40 degrees Fahrenheit or below, toward the back of the refrigerator, not in the door.
For more information on milk storage, see Food storage guide.
- Ricotta is perishable and should always be refrigerated
- Leave out at room temperature for more than 2 hours: discard
- Store at 40 degrees Fahrenheit or below on a middle or lower interior shelf
- Press the plastic wrap after opening the surface to limit air exposure
- Open: use within one week. Unopened: use within 2 weeks.
Does ricotta need to be refrigerated?
Yes, without exception. Ricotta is a fresh, soft cheese with a high moisture content that creates the perfect environment for bacteria to grow at room temperature. The USDA’s 2-hour rule applies directly: ricotta left at room temperature (above 40 degrees Fahrenheit) for more than 2 hours should be discarded. On a hot day above 90 degrees Fahrenheit, that window shrinks to an hour.
Unlike mature cheeses such as Parmesan or cheddar, which are low in moisture and can withstand short periods at room temperature, ricotta has no natural protection against rapid bacterial growth. It must stay cold from the moment you bring it home to every use.
How long can Ricotta be out?
The USDA defines the temperature danger zone for perishable foods as between 40 and 140 degrees Fahrenheit. During this time, bacteria can multiply rapidly, sometimes within 20 minutes under optimal conditions. Ricotta left at room temperature for more than 2 hours has been in the danger zone long enough for bacteria levels to reach unsafe concentrations, even if the cheese looks and smells perfectly fine.
This is the key that most people miss with ricotta: It doesn’t have to look bad or smell bad when it’s unsafe. Unlike milk that sours or bread that seems to mold, ricotta can harbor harmful bacteria without any obvious signs. The 2-hour rule is not a conservative precaution, but a practical safety window for high-moisture dairy products at room temperature.
- Less than 2 hours, still fresh to the touch: Return to the refrigerator. Chances are you’ll be fine.
- 2 hours or more at room temperature: Discard Don’t taste test it, don’t put it back in the fridge and plan to use it soon. The 2 hour window is the limit regardless of appearance.
- Left out of the night: Reject immediately, without exception.
- It is used in a baking dish that sits: The cooked dish follows the same 2 hour rule when it comes out of the oven. Refrigerate within 2 hours of cooking.
How to store ricotta in the refrigerator
- Inner shelf, not door: The door of the refrigerator is the warmest place and the most fluctuating temperature. The ricotta is on a middle or lower interior shelf toward the back where temperatures remain stable.
- Press the plastic wrap onto the surface: After opening, press a piece of plastic wrap directly onto the surface of the ricotta before closing the lid. This limits exposure to air, which speeds up the spoilage of fresh cheeses.
- Place in an airtight container: Many ricotta containers use a foil lid that doesn’t reseal reliably. If yours doesn’t seal well, transfer the ricotta to an airtight container after opening.
- Clean tools only: Use a clean spoon or spatula each time. Double dipping or using an utensil that has touched other ingredients introduces bacteria and shortens the shelf life.
- Follow the opening date: Write the date you opened the container on a marker on the lid. The one-week window will be from that date, not from the sell-by date printed on the label.
What happens in a cooked ricotta dish?
Baked in a dish like ricotta lasagna, stuffed shells, or quiche follows the same cooling rules as any cooked food. Refrigerate dishes containing ricotta within 2 hours of removing from the oven. In the refrigerator, the cooked dish lasts 3-4 days. Don’t leave a lasagna sitting on the table for too long between servings; return to refrigerator immediately.
See also
Can you freeze ricotta instead of refrigerating it?
Freezing is an option to extend the life of ricotta, but it comes at a high texture cost. The high moisture content of ricotta causes ice crystals to form throughout the cheese during freezing, breaking the delicate structure of the curd. Thawed ricotta is noticeably grainier, drier and softer than fresh. It won’t work well in fresh applications, but it’s perfectly acceptable in cooked dishes like lasagna, baked ziti, or quiche, where the texture difference is less noticeable in the oven than in the oven.
To freeze, transfer to an airtight container and remove as much air as possible. Frozen ricotta keeps for 2 to 3 months. Thaw overnight in the refrigerator and stir well before use. Use thawed ricotta within 3 to 4 days and do not refreeze.
FAQ: Should unopened ricotta be refrigerated?yes Unlike shelf-stable products, ricotta is a perishable fresh cheese that requires continuous refrigeration before and after opening. Even factory-sealed containers must be kept cold at all times. There is no stable version of fresh ricotta. (Ricotta salata, the pressed and salted seasoned variety, has a much longer shelf life, but is a completely different product).
FAQ: Can you use leftover ricotta?If it’s been out for less than 2 hours and it’s still cool to the touch, it’s safe to put back in the fridge and use. If it’s been out for more than 2 hours, or if you’re not sure how long it’s been out, discard it. It’s not worth the risk: Harmful bacteria can reach dangerous levels in high-moisture dairy products within 2 hours at room temperature without causing odors or visible changes.
Further reading
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