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I once had the opportunity to taste ricotta that was very smooth. The texture was like a thick greek yogurt (but the taste very different). I loved it. I could not find that anywhere else as a consumer. (I am in Andorra, a small country in Europe. I can find Ricotta here but it is not very common and there are not many options)

I try to reproduce that smooth ricotta, without success.

All the ricotta recipes that I have tried do not have that texture. I tried to reincorporate some of the whey at the end and stir. It does not work.

How to make smooth ricotta?

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    Have you tried using a food processer or blender? – mestackoverflow Apr 5 at 10:27
  • @mestackoverflow Good idea, I will try that. First I discarded because I tried with other fresh cheeses and it became too "soupy" and the taste changed. Perhaps I could try carefully as it was whipped cream – Nrc Apr 5 at 11:22
  • Wow, a very small country indeed! – FuzzyChef Apr 6 at 6:07
  • I hope you tried real ricotta recipes for homemade ricotta. Sadly, the Internet is full of recipes for congealing whole milk with acid and calling it a ricotta, when it is in fact a different cheese which is an acceptable substitute for some recipes, but doesn't have the actual taste or texture of real ricotta. – rumtscho Apr 6 at 9:29
  • @rumtscho: I am just learning. Can you recommend a good recipe? – Nrc Apr 11 at 14:22
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Assuming that what you had was indeed ricotta, and not some other smoother cheese (like mascarpone), what you probably had was ricotta forced through a very fine-mesh sieve, as is common for making cannoli, also known as ricotta impastata. Some cooks also add a little cream to it to make it even smoother.

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