A recent article published by The New York Times explores the longevity of yogurt, the risks associated with leaving it out, and how different types of yogurt fare in terms of spoilage. Yogurt, a historically significant food due to its origins as a means of preserving fresh milk, is known for its probiotics and health benefits for the gut.
While government guidelines suggest discarding yogurt after two hours out of the fridge, experts believe this recommendation is conservative and that yogurt can remain at room temperature for up to four hours. Different types of yogurt, such as those with fruit or sugar additives, are more susceptible to spoilage due to increased microbial growth. Plain yogurt, on the other hand, has a longer shelf life due to its high acidity.
As for plant-based yogurts, the lack of regulated definitions leads to varying pH levels, which affect the yogurt’s susceptibility to spoilage bacteria. Freezing yogurt is possible, but it will affect the texture and impact the viability of the probiotic bacteria.
Experts suggest using yogurt in various dishes to prevent spoilage, such as in savory meals, as marinades for proteins, or in smoothies. “Yogurt whipped cream” is recommended to extend the yogurt’s lifespan in a delicious way. Overall, using yogurt creatively can help minimize waste and ensure its consumption before spoilage occurs.
Note: The image is for illustrative purposes only and is not the original image of the presented article.
