You left the ricotta on the counter while you assembled the lasagna. Or you forgot to put it back after dinner. Now you are wondering: does ricotta need to be refrigerated, and how long can it safely sit out?
Does ricotta cheese need to be refrigerated?
The short answer: Yes, ricotta must be refrigerated at all times. It is a high-moisture fresh cheese and one of the most perishable dairy products in your refrigerator. Ricotta left at room temperature for more than 2 hours should be discarded. Store it at 40 degrees Fahrenheit or below, toward the back of the fridge, not in the door.
For more on dairy storage, see the Food Storage Guide.
- Ricotta is perishable and must be refrigerated at all times
- Left out more than 2 hours at room temperature: discard
- Store at 40 degrees Fahrenheit or below, on a middle or lower interior shelf
- Press plastic wrap against the surface after opening to limit air exposure
- Opened: use within 1 week. Unopened: use within 2 weeks.
Does Ricotta Need to Be Refrigerated?
Yes, without exception. Ricotta is a fresh soft cheese with high moisture content, which creates an ideal environment for bacterial growth at room temperature. The USDA’s 2-hour rule applies directly: ricotta left out 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 1 hour.
Unlike aged cheeses such as parmesan or cheddar, which have low moisture and can tolerate brief periods at room temperature, ricotta has no natural protection against rapid bacterial growth. It must stay cold continuously, from the moment you bring it home through every use.
How Long Can Ricotta Sit Out?
The USDA defines the temperature danger zone for perishable foods as between 40 and 140 degrees Fahrenheit. In this range, bacteria can double rapidly, sometimes within 20 minutes under optimal conditions. Ricotta that has been left at room temperature for more than 2 hours has been in the danger zone long enough for bacterial levels to potentially reach unsafe concentrations, even if the cheese looks and smells completely fine.
This is the key point most people miss with ricotta: it will not necessarily look or smell bad when it is no longer safe. Unlike milk that sours or bread that molds visibly, ricotta can harbor harmful bacteria without any obvious sign. The 2-hour rule is not conservative caution, it is the practical safety window for high-moisture dairy at room temperature.
- Less than 2 hours, still cool to the touch: Return to the refrigerator. It is likely fine.
- 2 hours or more at room temperature: Discard. Do not taste-test, do not return to the fridge and plan to use it soon. The 2-hour window is the limit regardless of how it looks.
- Left out overnight: Discard immediately, no exceptions.
- Used in a baked dish that sat out: The cooked dish follows the same 2-hour rule once it comes out of the oven. Refrigerate within 2 hours of cooking.
How to Store Ricotta in the Fridge
- Interior shelf, not the door: The refrigerator door is the warmest and most temperature-variable spot. Ricotta belongs on a middle or lower interior shelf toward the back where temperatures stay most stable.
- Press plastic wrap against the surface: Once opened, press a piece of plastic wrap directly onto the surface of the ricotta before closing the lid. This limits air exposure, which accelerates spoilage in fresh cheeses.
- Transfer to an airtight container: Many ricotta containers use a peel-off foil lid that does not reseal reliably. If yours does not reseal tightly, move the ricotta to an airtight container after opening.
- Clean utensils only: Use a clean spoon or spatula every time. Double-dipping or using a utensil that has touched other ingredients introduces bacteria and shortens the remaining shelf life.
- Track the opening date: Write the date you opened the container on the lid in marker. The 1-week window runs from that date, not from the sell-by date printed on the label.
What About Ricotta in a Cooked Dish?
Ricotta baked into a dish like lasagna, stuffed shells, or quiche follows the same refrigeration rules as any cooked food. Refrigerate cooked dishes containing ricotta within 2 hours of taking them out of the oven. Once refrigerated, the cooked dish lasts 3 to 4 days. Do not leave a lasagna sitting on the counter for extended periods between servings; return it to the refrigerator promptly.
Can You Freeze Ricotta Instead of Refrigerating It?
Freezing is an option for extending ricotta’s life, but it comes at a significant texture cost. Ricotta’s high moisture content means ice crystals form throughout the cheese during freezing, breaking down the delicate curd structure. Thawed ricotta is noticeably grainier, drier, and less smooth than fresh. It will not work well in fresh applications but is perfectly acceptable in cooked dishes like lasagna, baked ziti, or quiche, where the texture difference is less noticeable after baking.
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 using. Use thawed ricotta within 3 to 4 days and do not refreeze.
FAQ: Does Unopened Ricotta Need to 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 shelf-stable version of fresh ricotta. (Ricotta salata, the pressed and salted aged variety, has a much longer shelf life, but it is a different product entirely.)
FAQ: Can You Use Ricotta That Was Left Out?If it was out for less than 2 hours and is still cool to the touch, it is likely safe to return to the fridge and use. If it was out for more than 2 hours, or if you are not sure how long it has been out, discard it. The risk is not worth it: harmful bacteria can reach unsafe levels in high-moisture dairy within 2 hours at room temperature without producing any detectable smell or visible change.
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