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.

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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.