Monita is a Recipe Tester for Food52
If it smells ok and tastes ok; it's ok to eat. If you're suspicious of either of these then throw it out
Do it all the time if it hasn't been opened. But agree with Monita go with smell (and common sense).
It may depend on the nature of the yogurt. A good naturally fermented yogurt, without a lot of added ingredients, unpasteurized, will slowly continue the fermentation process. To me this means that it is safe and may be more tart. The big no-no with yogurt is contamination , often from a spoon which has been used for other ingredients or used in your mouth, dipped into the yogurt container, which will turn up with various colored molds when you open it later. Keep it clean and the yogurt will be good for a while past those dates -- which I consider a scientific fiction.
I used to only eat it, like any dairy, unsealed for 7 days. But my friend keeps it indefinitely and she's a chemist. I'll eat it up to a month if it looks and smells okay.
I find that the texture of greek yogurt changes when it's no longer good. for some reason, I have had better luck with regular yogurt.
Please enter a valid email address.
Well played. You deserve a cookie.
(In case you missed it)
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
An Any-Budget Guide to the Best Bath Towels on the Internet
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)