Of course. Lactic acid has the function of softening keratin and can play a role in moisturizing. Can be made into a mask, moisturize the skin, and is also very effective. In addition, expired yogurt can also be applied to your hands and patted until it is completely absorbed. If rubbed, it can clean the stratum corneum. After washing, you can apply hand cream, and your skin will become very tender and smooth.

2. Is it harmful to the skin?

Expired yogurt should be used as a mask. Yogurt must have just expired. Yogurt that has expired for too long should not be used as a mask, because it will contain excessive bacteria and harm the skin.

3. Can I wash my face after yogurt expires for one month?

Yogurt is one month overdue, so use it carefully. If the expired yogurt has deteriorated, it will have a bad effect on facial skin when used as a mask or for washing your face. Wash your face first to determine whether it will go bad, because expired yogurt may not go bad.

Extended data:

Yogurt is a kind of dairy product, which is made of fresh milk with a certain proportion of sucrose, sterilized at high temperature, cooled and cultured by pure lactic acid bacteria. It tastes sweet, sour, smooth and nutritious. Its nutritional value is superior to fresh milk and various milk powders. So yogurt is also called yogurt.

During fermentation, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids). The fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and improve the utilization rate of various nutrients. Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition during fermentation, such as VB 1, VB2, VB6, VB 12, etc.

Especially for people with lactose indigestion, eating yogurt will not cause abdominal distension, flatulence and diarrhea. Fresh milk is rich in calcium, and minerals such as calcium will not change after fermentation, but lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus, so calcium and phosphorus in yogurt are more easily absorbed by human body.

Yogurt is also a good source of calcium. Although the nutritional content of yogurt depends on the source and composition of raw milk, the composition of yogurt is higher than that of raw milk, on the one hand, because the quality of raw materials is high, on the other hand, because some yogurt is made with a small amount of milk powder. So generally speaking, drinking a cup of 150g yogurt can meet the calcium requirements of children under 10/3 and adults15.