Xperiment with riccota cheese

[adnanpic2000]

MY milk got spoiled and I made ricotta/pannier cheese from it. Then I decided to throw it in the blender and added salt, warm milk and kept blending it till it came smooth. I think I make cream cheese  :D . Can someone tell me what have I made, because it taste like cream cheese spread and it go thick in the fridge.  >:D

[WovenMeadows]

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.