Why can't I smooth out my ricotta cheese?

@pdworkin Where will I get one of those? They closed down my local skating rink. :(

Have you tried blending it in a food processor before adding the eggs? I would think that would smooth out any lumps. (Or you could just lump it and like it.)

Curious what you are using the ricotta for, and what brand you are using? Some brands are just awful! I like Polly-O, which is impossible to find where I live. The store brands are too sweet and disgusting, totally inapropriate for savory dishes like shells or lasagna. Sorry to rant, there are so many products I cannot find here in the Memphis area, it drives me crazy.

Oh, I just noticed you said for pasta dishes. Are you adding some grated mozerella to the ricotta? That will help.

I know that pureeing fresh ricotta (either full or skim milk based) in the food processor until smooth prior to use is a technique that works well in savory pies and flans.

I think you should try a different brand. I can’t recall ever having gritty Ricotta.

Thanks everyone. I’ve tried an array of brands, and yes, I do use a blend of italian cheeses (in numerous variations), but I will have to try a food processor/blender. Perhaps that will help. Wish me luck on my next dish!! :)

TRY ANOTHER KIND OF RICOTTA—MAYBE SPEND A LITTLE MORE ON A GOOD QUALITY AND THEN YOU WONT HAVE THE SAME PROBLEM .

Hope this helped you x

@1morgan (Like I said, I have tried many, but thank you anyways.) :)