Smooth ricotta texture I once had the opportunity to taste ricotta that was very smooth. The texture was like a thick greek yogurt (but the taste very different). I loved it. I could not find that anywhere else as a consumer. (I am in Andorra, a small country in Europe. I can find Ricotta here but it is not very common and there are not many options)

I try to reproduce that smooth ricotta, without success.

All the ricotta recipes that I have tried do not have that texture. I tried to reincorporate some of the whey at the end and stir. It does not work.

How to make smooth ricotta?
Assuming that what you had was indeed ricotta, and not some other smoother cheese (like mascarpone), what you probably had was ricotta forced through a very fine-mesh sieve, as is common for making cannoli, also known as ricotta impastata.  Some cooks also add a little cream to it to make it even smoother.