F 1 D 0 -- 2001 11 21 French Basic Items Fromage Blanc. Blend 500g container of Ricotta in a blender. Add 5.5tb plain yogurt and a pinch of salt. Blend at high speed and taste several times. Puree until there is not a trace of graniness. If you cannot get it smooth, try next time with a fresher container of Ricotta. - - - Creme fraiche. 1c heavy (whipping) cream 1c sour cream Gradually mix the two together with a fork. Cover and leave at room temperature for 8-12 hours. Stir again. Refrigerate for 24 hours before using this. If possible, allow 36 hours for it to ripen properly.