Creme fraiche

Made creme fraiche about a week ago (10%buttermilk:100%milk, let t sit out of the fridge 24hrs til thick then refrigerate). I read it keeps for about 2 weeks and continues to develop deflator. Have not come across anything that says it can take on a slightlycheesy taste but that's how it tastes now. Just wondering if this is normal.

Cheers.

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Matt__34377

Sorry the recipe used was 10%buttermilk:100%cream (not milk)by weight

Chris_Young_80640

Yes, that cheese note is a combination of fat oxidizing and bacterial growth.

com-chefsteps

Is that cheese note an indicator of food safety danger, or only a particular flavor to like or dislike?

Johan_Edstrom_5586

You can usually scrape off that layer.

I tend to do mine with greek yoghurt, it to me isn't a bad flavor.

Chris_Young_80640

@Ted — I would not be overly worried about a slightly cheesy note being a food safety concern in this case. In fact, more like the opposite, lactic acid bacteria out-competed the pathogenic bacteria by poisoning the soup, er creme fraiche, for them.

tuckatodd

Anyone know the difference between creme fraiche and mexican crema? Is it just a matter of ratios and consistency? Thanks for any help.

Johan_Edstrom_5586

I think the big difference is texture and tanginess, looking at recipes I've found very few differences,

seen some longer threads on chow hound but I'd like to know too

I usually make my cf with cream and Greek youghurt since I have it at home...