Yogurt ingredient

All About Yogurt

dairy

Your complete guide to yogurt - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

4 storage methods
29 substitutes

How Long Does Yogurt Last?

Storage times and freshness tips for yogurt in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

unopened fridge
1-2 weeks past 'best by' date

Signs of Spoilage

Mold (fuzzy spots of any color), very sour or yeasty smell, excessive liquid separation that cannot be stirred back in, curdled or lumpy texture, bulging container lid.

How to Check

  1. Visual: Check the surface and sides for mold growth. Look for unusual discoloration or a significant amount of watery liquid (whey) that has separated and won't reincorporate. A bulging lid indicates gas production from spoilage.

  2. Smell: Sniff for a strong, distinctly sour, unpleasant, or yeasty odor that is different from the usual tangy yogurt aroma.

  3. Texture: If you open it, observe if it appears overly lumpy or grainy even before stirring. Safety Note: If mold is present, do NOT taste.

Storage Tips

Always store yogurt at 40°F (4°C) or below. The 'best by' or 'sell by' date primarily indicates quality, not necessarily safety. Properly refrigerated yogurt can often be good for a week or two beyond this date.

opened fridge
5-7 days

Signs of Spoilage

Mold (fuzzy spots, any color), strong foul or very yeasty smell, excessive liquid separation, very lumpy or slimy texture, discoloration.

How to Check

  1. Visual: Regularly check for mold on the surface or along the sides of the container. Look for excessive separation of liquid or a noticeably altered color.

  2. Smell: A strong, off-putting, or unusually sour smell is a key indicator.

  3. Texture: Observe if the yogurt has become overly slimy, grainy, or excessively lumpy, even after stirring. Safety Note: If any signs of spoilage are present, discard the yogurt immediately. Do not taste if mold is visible.

Storage Tips

To extend freshness, always use a clean spoon each time you scoop yogurt. Keep the container tightly sealed to prevent contamination and absorption of other fridge odors. Store it in the coldest part of your fridge, typically the back of a middle shelf.

freezer
1-2 months (for best quality)

Signs of Spoilage

While yogurt remains safe indefinitely in the freezer, its quality degrades over time. Signs of quality degradation include excessive ice crystals, freezer burn, and a grainy or watery texture upon thawing.

How to Check

  1. Visual: Look for excessive ice crystal formation or signs of freezer burn (discoloration, dry spots).

  2. Texture (after thawing): After thawing in the refrigerator, the yogurt will likely have a grainy or watery consistency and may be separated. This is normal for frozen yogurt.

  3. Smell/Taste (after thawing): Upon thawing, it should still smell like yogurt, though perhaps less fresh. If it smells off, discard. Safety Note: Do not refreeze yogurt once it has been thawed.

Storage Tips

Freezing yogurt significantly alters its texture, making it less suitable for eating plain. It's best used for smoothies, baking, marinades, or making frozen yogurt treats. For best results, freeze yogurt in individual portions in airtight containers or freezer bags. Thaw slowly in the refrigerator overnight.

room temperature (brief exposure)
1-2 hours (maximum)

Signs of Spoilage

Rapid onset of a very sour, alcoholic, or off-putting smell; bubbling on the surface; noticeable curdling or separation; visible mold growth (if left for extended periods).

How to Check

  1. Time: The primary detection tip is simply tracking how long it has been left out.

  2. Smell: A quick sniff for a strong, unpleasant, or unusually pungent odor.

  3. Visual: Look for any bubbling or significant curdling. Safety Note: Yogurt is a perishable dairy product. Do not consume yogurt that has been left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), this time limit drops to 1 hour. Discard immediately if these limits are exceeded, regardless of apparent spoilage signs, due to rapid bacterial growth and potential toxin production.