Master The Art Of Yoghurt Preservation
It's amazing how yoghurt could leave people coming for more with it sweetened but sour taste. Firstly is your yoghurt good or bad to know this three aspect are important to watch out. To start, check your packaging. Although the manufacturing and expired date are not a reliable marker of freshness, if your yoghurt container is bloated, damaged, or shows signs of leakage, it may have been compromised, and it's safer to discard it.
When you open your container, first trust your sense of smell. The nose knows so give your yoghurt a sniff, if the yoghurt has a sour, off-putting, or rancid odor, it may have gone bad. Do keep in mind that even fresh yogurt has a mild tangy aroma, but a noticeable deviation from this scent suggests spoilage. If everything smells okay, look for signs of discoloration and mold. Yoghurt is typically white or slightly off-white. If you see any unusual colors, such as pink, green, or blue, it means that the yoghurt has gone bad. These spots and discoloration could be mold, which you should always be on the lookout for. If you see mold, unusual growths, or a fuzzy appearance on the surface of the yoghurt, discard it immediately. Attempting to remove the mold from the surface will not save the yoghurt, as mold spores penetrate deep into food, according to the University of Minnesota.
Moreover, fresh yoghurt is smooth and creamy. If it has become unusually thick, lumpy, or separated into curds and whey, these are telltale signs of decomposition, and it is best to throw it away. Check for a thick liquid layer: It is normal for yoghurt to have a thin layer of liquid on the surface that can easily be reincorporated into the yoghurt. However, if you notice a high volume of liquid or a thick layer of liquid on the top, give it a stir. If you see clumps or lumps, the yoghurt has probably gone bad.
Now to the most important part, yoghurt is a sensitive food that requires careful storage. According to U.S. Dairy guidelines, it's essential to keep yogurt at a temperature of 40 degrees Fahrenheit or lower. Additionally, avoid leaving yoghurt unattended at room temperature for extended periods, as this can accelerate spoilage. Instead, use it promptly and return it to the refrigerator as soon as possible. Another important tip to remember is never to store yoghurt in the fridge door. It's preferable to store it at the rear of the refrigerator, where temperatures are cooler, to prolong the yogurt's shelf life.
Have that satisfying intake of yoghurt knowing how healthy and safe it is.
