Homemade raw yogurt typically lasts for up to 2 weeks in the refrigerator when stored properly. However, if you intend to use it as a starter culture for a new batch, it's best to use it within 7 days.
Here's a more detailed breakdown:
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Refrigeration is Key: Proper refrigeration is crucial for extending the shelf life of homemade raw yogurt. Keep it consistently chilled at 40°F (4°C) or below.
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Storage Matters: Store your yogurt in an airtight container to prevent contamination and absorption of odors from the refrigerator. Glass jars or BPA-free plastic containers are ideal.
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Visual and Olfactory Checks: Before consuming, always check for any signs of spoilage, such as mold, discoloration, or an off odor. If you notice any of these, discard the yogurt immediately.
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Taste Test: If the yogurt looks and smells fine, a small taste test can help determine if it is still good. A slightly more sour taste is normal as the yogurt ages, but a drastically different or unpleasant taste indicates spoilage.
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Using as a Starter: If you're planning to use the yogurt as a starter culture for your next batch, it's best to use it within the first week. This ensures a higher concentration of active cultures for successful fermentation. After 7 days, the culture activity may decline, potentially resulting in a less consistent or slower fermentation process.
In summary, homemade raw yogurt can remain edible for up to two weeks, but its optimal use as a starter culture is within the first week. Always prioritize proper storage and conduct visual and olfactory checks to ensure its safety.
