- Joined Oct 9, 2008
I found a great-looking recipe that calls for seirass cheese as a significant component. I looked this up, and found that this is a Piedmontese ricotta, noted for being ultra-silky instead of mildly granular like regular ricotta; it is also a bit saltier. My first thought was to purée ricotta until smooth, but I seem to remember that if you do this, it breaks and weeps all over the place. Any thought on how to create a substitute for seirass? Do I remember correctly about manipulating ricotta?