Store dairy products in the coldest part of the refrigerator, toward the back and away from the door. Using proper techniques to store cheese and yogurt, as well as other dairy products, can extend their shelf life and prevent the consumption of harmful bacteria.
Don't store it in the door of your fridge
Keep your yoghurt fresh by being efficient and keeping it at the back of the fridge, where temperatures stay cool and consistent.
Because condiments typically have a longer shelf life, as well as preservatives, they are the perfect item to store on the refrigerator door. Other condiments that can be stored in the door compartments include pickles, olives, maple syrup, chocolate syrup, jam, peanut butter, and sauces like hot sauce.
But where in the fridge matters. Milk, no matter if it's whole or skim, is best kept at around 37°F, which, depending on your fridge, usually means somewhere in the back on a lower shelf. You may need to store the milk on its side so that it fits easily. Avoid keeping milk in one of the door's shelves.
It's important to avoid leaving the yoghurt container open for an extended period. This can cause the yoghurt to dry out and lose its flavor. Always seal the container tightly after you've finished using it, and return it to the fridge as soon as possible.
How Should Yogurt Be Stored? To keep yogurt safe to consume as long as possible, store it in an airtight container and make sure the lid is properly sealed. Yogurt can easily pick up other flavors due to its consistency if it does not have a tight lid.
Middle Shelf
Store dairy products in the middle of your fridge rather than the doors, as the temperature is cooler and will help to preserve them for longer.
Refrigerator Storage: Refrigerate eggs at 40°F or less. Store them in their original carton on an inside shelf and away from pungent foods. The temperature on an inside shelf remains more constant than one on the door, which is opened and closed frequently.
Yogurt has a shelf life of seven to 14 days and should be stored in the refrigerator in its original, sealed container. Spoon a portion into a bowl if the whole carton isn't going to be eaten at once. Do not leave yogurt at room temperature for more than two hours.
As a general rule, raw food should always be stored below everything else in the fridge, so cooked food should be kept above it if you have both in your fridge. This is mainly to prevent the raw food, meat in particular, from dripping down onto any other ingredient, which could cause food poisoning.
Top Shelf: Ready-to-eat foods, such as leftovers, ready meals, deli cooked meats, and sandwiches, should go on the upper shelves so they are the furthest away from the bacteria of the raw foods on the lower shelves. Middle Shelf: Next, dairy and eggs should go in the middle shelf.
Instead, you should “store it in your refrigerator door”, Hellmann's writes. Chef Molly Gordon told Southern Living that, due to the preservatives in the product, mayonnaise will survive the temperature fluctuations that come with opening and closing the fridge door.
The doors are the warmest area of the fridge and should be reserved for foods that are most resistant to spoiling. Keep condiments, most juices (not fresh), and other foods that can stand up to temperature fluctuations here.
1. Refrigerate it promptly. Yogurt left unrefrigerated for two hours or less is still safe to eat, but because bacteria and mold grow easily at room temperature, be aware that the product may spoil more quickly — especially if it contains fruit or added sugars.
By bringing milk to a boil, you significantly reduce the microbial load, thus extending the shelf life of the milk when stored without refrigeration,” Shubha confirms. Boiling also helps in denaturing enzymes that could otherwise promote spoilage and souring of milk.
Fresh yoghurt freezes remarkably well for up to two months.
“It is typically safe to eat yogurt past its sell-by-date as long as there are no indications of spoilage, like an off odor or mold growth,” Amidor says. “It is best to eat the yogurt within 7 to 14 days after it is opened in order to reduce the risk of mold or yeast growth.”
Shelf-stable yoghurt offers similar nutritional benefit to traditional fermented chilled yoghurt – minus the probiotic bacteria – but can be consumed on the move because it doesn't need refrigeration. Its taste is comparable to the chilled variety. In China, ambient drinking yoghurt is a remarkable success story.
Typically, the back and bottom of the fridge is the coldest part. This is because cold air sinks down, and the back of the fridge is farthest from the door. It's different for fridges with ice-making compartments at the top, which make the top colder.
Processing eggs in Europe
One, various countries in Europe vaccinate chickens against salmonella beforehand. In addition, eggs are not washed like they are in the United States, so the cuticle is left on the shell. As a result, eggs can be stored at room temperature instead of needing to be refrigerated.
The longer milk is exposed to the heat of a kitchen, the faster bacteria will grow. Help your milk last longer by storing it at the back of the fridge on a shelf near the middle or bottom. Hot air rises, so upper shelves may be a few degrees warmer than lower ones.
The top shelf is one of the warmest zones, so it's best for storing leftovers, ready-made foods, and drinks. Compared to interior shelves and drawers, your fridge door is more susceptible to temperature fluctuations, so it's best suited to foods that won't be affected by changes in temperature.
Aseptic milk will stay good in your pantry for up to six months.
Always store ready-to-eat foods on the top shelf to prevent possible cross-contamination of bacteria from raw foods. Arrange other shelves by cooking temperatures (highest cooking temperature on the bottom). Thermometers: Keep at least one accurate thermometer in the warmest part of the refrigerator.