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Need a recipe for Ricotta Impastata

Started by cmanchester, November 14, 2010, 05:06:58 PM

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cmanchester

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