Curd is an essential part of Indian meals and everyday diets. From raita and buttermilk to lassi and daily dining, curd is widely used across households. However, once curd is set at home, a common question arises about how long it can be safely stored inside the refrigerator. While many people keep consuming stored curd for several days, others prefer to discard it after just a day or two. The actual shelf life of curd depends largely on how it was prepared, the temperature at which it is stored, and the level of hygiene maintained while handling it.
Shelf Life of Homemade Curd and Temperature Control
If you have set curd from milk at home and placed it inside the fridge immediately after setting with a proper lid, it is generally best to consume it within a few days. Keeping it in the refrigerator slows down the activity of the bacteria present in the curd, but it does not stop it completely. Therefore, over time, the curd can become much more sour in taste and its overall quality may change. In the case of packaged curd, always prioritize the Use By or Best Before date mentioned on the packet along with the storage instructions. Once the packaging is opened, its shelf life decreases, so it is always better to finish it quickly after opening.
Place the curd in a section of the refrigerator where the temperature remains consistently cold. Maintaining the fridge temperature at around 4°C or lower is generally recommended for keeping perishable food items safe. Opening the refrigerator door repeatedly or leaving the curd outside at room temperature for extended periods can cause its temperature to rise. Before putting the curd into the fridge, ensure that the container is tightly sealed. This prevents the curd from absorbing strong odors from other food items stored nearby.
Using a wet or used spoon inside the container of curd is never recommended. Always use a clean and dry spoon for serving. If you have scooped out a portion of curd into a separate bowl, avoid pouring any leftover curd back into the original container. Doing so can introduce outside bacteria into the batch, causing it to spoil much faster.
How to Identify Spoiled Curd?
A little bit of water or whey accumulated on top of the curd does not automatically mean it has gone bad. It can be mixed back and consumed if the curd looks and smells normal. However, if you notice mold growth on the curd, an unusual change in color, a very strong or strange odor, or an abnormal change in texture, it is no longer considered safe to eat. Relying solely on tasting to check for spoilage is not a reliable method. If there is any doubt regarding the freshness of the curd, it is always safer to discard it.
Tips to Keep Curd Fresh for Longer
Transfer the curd to the refrigerator quickly once it is fully set and avoid repeatedly taking it out to leave it at room temperature. Always keep the container covered with a lid and scoop out portions using a clean spoon only. Furthermore, take out only as much curd as needed so that the entire container does not experience repeated temperature fluctuations.
