Homemade Raw Creme Fraiche
I made a batch of homemade raw creme fraiche almost two weeks ago, used half of it a week ago, and now the other half kinda smells like a fart. Is it still safe to use?
The process it underwent was 23 hrs on the counter, and then in my fridge to stop the culturing process. It did not have a strong smell like store-bought creme fraiche does. It tasted mild, as if it didn't culture much. After refrigerating it, it thickened and now it smells like parmesan cheese.
Is it still safe to eat?