Homemade crème fraîche: shelf life?
I'm on my second round of homemade crème fraîche, and I'm wondering how long a batch will keep before I take another few tablespoons to feed a new batch? How can I tell if it's gone bad? By smell or appearance? Will it form mold? I'm looking to make some crème fraîche panna cotta for a group of people and I just want to make sure I don't kill anybody.