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?