Years ago I used to buy (in Chicago) a variety of cottage cheese called baker's dry cottage cheese or dry curd cottage cheese. It was very smooth, without visible curds, and when combined with sugar, beaten egg, and lemon rind and juice made a wonderful filling for yeast pastries. I can no longer find such a product and wonder if anyone has noticed it for sale around town. Farmer's Cheese doesn't handle the same. I haven't tried ricotta for this purpose and would also like to hear from anyone who has. Thanks.