I think you made pureed ricotta
The family of soft, spreadable cheeses (e.g. "cream cheese," fromage frais, quark, etc) are typically cultured and uncooked - milk is given a long incubation with a bit of starter culture, and often a bit of rennet, until soured and thickened, and then drained. Pureeing the ricotta though gave it that finer, smoother, silkier texture more typical of these cheeses.