Yoghurt is a product most of us regularly buy and keep at home as it makes for a great snack and is used as an ingredient in many recipes.
However, there is one common mistake people make when storing it in the fridge and they may not know it.
According to Respect Food, yoghurt should not be stored in the fridge door, and instead, kept on the shelves.
Ensure your yoghurt stays fresh by maximising efficiency and storing it towards the back of the fridge, where temperatures remain consistently cool.
Given its sensitivity, even slight temperature fluctuations can impact its shelf life and make it expire or lose freshness sooner.
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Another issue to take into account when storing this dairy product is contamination, that’s why it’s important to serve it up correctly when eating from a large container.
Instead of consuming it directly from the container, serve your yoghurt in a bowl before eating.
Ensure you use a clean spoon every time to prevent bacterial contamination inside the container.
It’s also advisable to refrain from mixing fresh yoghurt with any that has been previously used.
And once a yoghurt pot has been opened, use an airtight container to shield the yoghurt from strong odours.
While you can keep it in its original pot, ensure to seal it with the lid rather than relying solely on the foil seal.
While freezing yoghurt alters its texture, rendering it less appealing for direct consumption, it remains a versatile ingredient perfect for baking.
Incorporate frozen yoghurt into a layered cake, blending it with some fresh fruits for a guilt-free indulgence and extra nutrients.
Frozen yoghurt can be stored for up to one month, offering plenty of time to experiment with various recipes.
