Crème fraîche - keeping it going

TheFuzzy · **Posted:** Wed Feb 13, 2013 1:23 am

Lisa,

You should be able to keep it going indefinitely, as long as you don't ever keep any batch long enough to spoil. That's where creme fraiche culture comes from in the first place.

Lu1 · **Posted:** Sat Feb 16, 2013 1:28 am

I also make my own creme fraiche. Does anyone know how long it lasts in the refrigerator? Thanks!

Lu

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

I can't give you an exact amount of time, but I've had some in the fridge for so long that I had to stop and think really hard "What did I make this for?" :oops:

Yet it seemed perfectly good - must be the acid in it, even though it seems less acidic than sour cream.

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

I've never kept it very long, but I would think that, like other cultured dairy products, you'd be able to smell when the culture is dead even if it looked okay.

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

JesBelle wrote:

I've never kept it very long, but I would think that, like other cultured dairy products, you'd be able to smell when the culture is dead even if it looked okay.

Exactly what I was expecting! And you know it immediately. :shock:

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

I have a poor sense of smell and Geekboy always has to tell me when the oil is starting to turn, but that "living culture" smell is one that I can always tell. Once the culture is dead it smells... dusty, for lack of a better term.

Lu1 · **Posted:** Sun Feb 17, 2013 1:37 am

I, too, have a weak sense of smell. I would think maybe a couple of weeks?

Lu

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

Well, so far so good. I had a partially used 6 oz container I had made from the store bought a week or so ago when I first posted and last night I realized I needed a full cup for something else (because I am dumb and bought the coffee-flavored marscapone at the store and not the plain), so I pulled a couple of tablespoons out, put it in a new container with 8 oz of cream and we have a new batch of crème fraîche.

I topped off the smaller container, and just for the sake of SCIENCE I added a few tablespoons of cream to the new container after I emptied it just to see what it would do in the fridge.

Yum!

--Lisa

Yummy.

Empty Nester · **Posted:** Wed Feb 20, 2013 3:17 pm

I've never made or eaten creme fraiche. What foods are good to be served with it or the creme fraiche on it?

I think I have seen it served on top of fresh berries, beyond that I'm clueless.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

It is like sour cream, only more so. You can basically use it the same way. Pick up a carton and some berries, it will make you smile.

Mary

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