Last Updated on October 18, 2022

Does Homemade Yogurt Go Bad?

The fresher the milk, the better the taste. The finished yogurt will also last longer. Typically, homemade yogurt will stay fresh in the fridge for at least two weeks. However, please note that if you plan to use your homemade yogurt to start another batch, it should not be older than 7-10 days for the best results.

How long can I keep homemade yogurt?

2 weeks
Once you’ve activated the starter culture and started making yogurt, your homemade yogurt is generally good for eating for up to 2 weeks, when stored in the refrigerator. For re-culturing, we recommend using the yogurt within 7 days to make a new batch.

How do you know when homemade yogurt is bad?

Smell: Yogurt should have a fresh, pleasant, fermented smell. It can smell sour, but should not be pungent (strong or sharp). If it smells rancid, foul, spoiled, strongly acidic, rotten, or off-putting, something other than yogurt bacteria has cultured and it should be thrown out.

How long can you keep fresh yogurt in the fridge?

seven to 14 days
Here is additional information and tips to keep yogurt fresh: Yogurt should be stored in the refrigerator below 40 degrees F. When stored properly, the shelf-life of yogurt is seven to 14 days. Storing longer than that allows molds, yeast and slow-growing bacteria to grow and spoil your yogurt.

What is the best way to store homemade yogurt?

Use an airtight container to protect your yoghurt from strong odours. You can keep it in its original pot, but make sure you use the lid to close it, rather than just the foil seal. Keep your yoghurt fresh by being efficient and keeping it at the back of the fridge, where temperatures stay cool and consistent.

Why is my homemade yogurt not sour?

If your yoghurt is lacking acidity, it lacks lactic acid which hints at an insufficent (incomplete) fermentation process. Major issues could be: Type and amount of live lactobacillus cultures in your starter yoghurt. Your whole milk has less lactose than the milk used for your “target” yoghurt, or.

What happens if you leave yogurt in the yogurt maker too long?

Incubated at 115°F/46°C, yogurt will coagulate within about three hours, but if left too long it can easily curdle.

How many times can you use homemade yogurt as a starter?

Usually, you can make 3-4 batches before you start over with store-bought yogurt. However, traditional yogurt starters for sale online are re-usable for a much longer time. Read more about yogurt starters for homemade yogurt here.

What happens if you ferment yogurt too long?

Incubated at 115°F/46°C, yogurt will coagulate within about three hours, but if left too long it can easily curdle.

What is the best milk to make yogurt?

Cow milk is the most popular choice for culturing. Heating encourages the proteins to coagulate, resulting in a thicker yogurt than unheated or raw milk. Goat milk is becoming more popular for culturing.

Why do you boil milk before making yogurt?

1. Pour milk of choice into a double boiler and heat to 180°F. This will kill competing bacteria, and the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product. Maintain temperature for 10 minutes for thinner yogurt, 20 minutes for thicker yogurt.

Why does my homemade yogurt taste like cheese?

Too little starter makes runny yogurt, but too much (more than 2 Tbs./quart for pasteurized or 2 1/2-3 Tbs. for raw yogurt) makes things separate into whey and thick cheese. Renee of MadeOn lotion says to spread that cheese on bread and broil, and your “oops” tastes like good mozzarella.