Got yogurt that’s past its “best before” date but still looks and smells okay? Instead of tossing it out immediately, there are several clever ways to repurpose it—if it hasn’t spoiled. That’s the gist of a recent article in Tạp Chí Đời Sống. (Tap Chí Đời Sống) (turn0view0)

Below is a richer version with additional insights and safety guidelines.

What Science and Food Safety Experts Say

While the above tips can help reduce food waste, it’s important to proceed carefully. Several food science sources and food safety authorities offer more nuanced advice:

• The U.S. FDA distinguishes between “use by / expiration” dates (which relate to safety) and “best by / best before” dates (which refer to quality). Yogurt is often sold with a “best by” date, meaning it could still be safe past that time if stored properly.

• Dairy Science studies show that yogurt’s live probiotic cultures and natural acidity often inhibit harmful bacterial growth — but only up to a point. Over time, quality declines, off flavors emerge, and spoilage organisms can take hold.

• A review in the Journal of Food Protection cautions that once yogurt is opened, contamination by spoiling bacteria can accelerate. The risk increases beyond a few days, especially if stored above refrigeration temperatures.

• Experts also discourage using expired dairy in raw or uncooked applications (e.g. using it as a facial mask) unless extreme care is taken, because there's potential for opportunistic microbial growth.

Thus, when repurposing yogurt past its “best by” date, the decision must balance innovation, food economy, and safety.

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Practical Tips Before You Repurpose Expired Yogurt

• Smell & Visual Check First: If yogurt has a tangy but fresh smell, with no mold or off-color, it’s more likely to still be benign. If it smells sharp, yeasty, or “off,” discard it.

• Texture Considerations: Separation (whey layer) is natural. But if lumps, curdling, or extreme thinning appear, that’s a red flag.

• Store Cold: Keep it at or below ~4 °C (40 °F). The warmer it’s allowed to get, the faster spoilage molecules and bacteria may proliferate.

• Use in Cooked / Heat-Treated Dishes: For safety, use repurposed yogurt in baked or cooked items (like bread) rather than raw applications.

• Limit Time Past Date: One to two weeks is a rough ceiling; beyond that, even healthy microbes might give way to unwanted ones.

• Avoid Sensitive Individuals: If someone has weakened immunity, digestive issues, or sensitivity, they might be better off avoiding use of expired dairy altogether.