Under normal circumstances, as long as scientific methods are used to make homemade yogurt, the shelf life of handmade yogurt is within 5 days under refrigerated conditions.

It doesn’t mean that you can’t drink it after 5 days, but the bacteria inside will come alive after 5 days, and the taste of the yogurt will also become sour. Moreover, the probiotics in yogurt will gradually decrease with the extension of storage time, and the health functions will naturally be greatly reduced. Our homemade yogurt must be fresh. Fresh yogurt has the most active probiotics and the best health functions.

Extended information:

Factors affecting the shelf life of homemade yogurt

1. Refrigeration temperature

The temperature will have a certain impact on the shelf life In winter, it is more suitable to store homemade yogurt at room temperature and in the refrigerator. The active lactobacilli in unrefrigerated yogurt will be greatly reduced and become acidic dairy products without live bacteria, and the nutritional value of the dairy products will be reduced accordingly. And some harmful bacteria will begin to multiply, causing the quality of yogurt to deteriorate.

However, the lower the refrigeration temperature, the better. Generally, the recommended storage temperature for yogurt is 4-10°C. The minimum temperature should not be lower than 4°C. Too low temperature may affect people who are afraid of cold. Moreover, the temperature control of some refrigerators is unstable, which can cause freezing and whey precipitation after thawing. Although drinking it will not affect your health, it will look like spoiled yogurt and affect your appetite.

2. When to add sugar

When making homemade yogurt, adding sugar after fermentation will prolong the fermentation time of the yogurt.