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?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)