CheeseForum.org ยป Forum
GENERAL BOARDS => Buying, Storing, & Cheesemongering => Topic started by: cmanchester on November 14, 2010, 05:06:58 PM
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I have been looking for a recipe for Ricotta Impastata for inclusion in Canoli's with no success. I did see a post on a another site that indicated that the difference really is is the technique....more acid and agitation which causes the curds to sink rather than float. The result that I am looking for is a very smooth texture similar to mascarpone/butter. Also the end product is much dryer than standard ricotta