How to Store Yogurt and Cream in the Refrigerator

Yogurt and cream are two dairy products that spoil at different rates after opening; yogurt lasts 1–2 weeks in the refrigerator in its sealed package, but should be eaten within 5–7 days after opening. Cream has a higher fat content, so it has a slightly shorter life than yogurt and should be used within 3–5 days after opening. Both yogurt and cream should be stored on the coldest refrigerator shelf, tightly covered, and on an interior shelf rather than in the door; the door is exposed to temperature changes every time it is opened. How should yogurt be stored after opening? A container of opened yogurt should be tightly covered with its original lid or an airtight lid and kept on an interior refrigerator shelf. Yogurt eaten directly from the container with a spoon can spoil a few days earlier than usual because bacteria from saliva can get into it; transferring the yogurt to a separate bowl and eating it with a spoon extends its shelf life. The yellowish liquid that collects on top of yogurt is not a sign of spoilage; it is whey and can be stirred in and eaten. Why does cream have a shorter life? Cream has a higher fat content than yogurt, and as fat comes into contact with air, it oxidizes faster and develops a rancid flavor. That is why an opened carton of cream should be used within 3–5 days; if any cream remains at the end of that period, it can be whipped and placed in the freezer. If cream starts to become watery or lumps appear on its surface, it should be used soon even if its taste has not yet changed. Can yogurt and cream be frozen? Plain yogurt releases water and loses its smooth texture after thawing, so it makes more sense to freeze it for use in soups or baked goods rather than eating it as is. Cream holds its texture better than yogurt when frozen after whipping and can be used as cake frosting after thawing. For both products, freezing for up to 1 month is recommended; flavor loss becomes noticeable in products stored longer. How can you tell if they have spoiled? Mold spots, a sharp sour smell, or a swollen container are signs of spoilage in yogurt; a slightly sour smell is normal, but mold is always a reason to discard it. A curdled, lumpy appearance or bitter taste indicates spoilage in cream. Do not eat either product after its use-by date, even if its smell and appearance are normal; a product with mold should be discarded regardless of its date. Does homemade yogurt need different storage from commercial yogurt? Homemade yogurt has a shorter shelf life than pasteurized commercial yogurt; it is generally recommended that it be eaten within 5–7 days when refrigerated. The live bacteria used during fermentation can change its flavor and texture over time, so homemade yogurt may become sour faster than a commercial product. Similarly, cream that is homemade or purchased unpasteurized spoils sooner than commercial cream; these types of cream are recommended to be consumed within 2–3 days and must be kept in the coldest part of the refrigerator. Since homemade yogurt or cream does not have a date label from the store, noting the day it was prepared makes it easier to track how long it has been stored.