Buttermilk can be left out usually 35, 45 minutes max before being at risk for bacteria. Why is it when you make homeade créme fraîche it can ferment for up to 24 hours without being molded? (Mainly asking to figure more about buttermilks expiration)
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from AskCulinary https://www.reddit.com/r/AskCulinary/comments/o9absn/créme_fraîche_and_buttermilk/
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