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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?

asked by Tiny Baker almost 5 years ago
5 answers 4750 views
2c8043e3 d82a 4710 b88e aca9cbe66271  justsomecook
added almost 5 years ago

If it still smells like a cheese product it should be fine. House made Creme Fraiche will smell funky, especially if you use a funky cream. If it is growing funny colored stuff, bubbling, or breaks throw it away.

Two weeks in the fridge isn't too long for creme fraiche, but you might want to think about culturing a new batch off your old before a month.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Using my old creme fraiche batch to culture a new one? I was told that raw cream cultures on its own, so a culture is never needed to make a new batch. Am I wrong? Is that why my creme fraiche doesn't taste like store-bought?

2c8043e3 d82a 4710 b88e aca9cbe66271  justsomecook
added almost 5 years ago

I am sure that the raw cream will culture itself, but if you add some of the old to the new you will ensure that the good fauna take root quickly as well as create a more consistent creme fraiche.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 5 years ago

Okay, I think I get it now. You attempted to make crème fraîche using unpasteurized milk? Sounds like you managed to make cheese milk instead.

Raw milk is a soup of bacteria. Different bacteria thrive at different temperatures. It sounds to me like your culturing process failed but other bacteria took over after refrigeration. The cream should have thickened on the counter, an indication a certain degree of acidity has been reached. Too warm, too cold, insufficient inoculation.

Commercial producers of fermented milks begin with pasteurized milk, introduce specific cultures then control time and temperature to receive consistent -- and safe -- results.

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