The trick to making yogurt last longer in the fridge, according to a food engineer

Yogurt is one of the most popular products in healthy routines because its versatility makes it easy to incorporate into desserts, snacks, or breakfasts.

While part of its composition gives it a slightly acidic taste, this does not mean that it is completely immune to microbial contamination, especially since it is often exposed to bacteria present in the air.

Furthermore, over time, yogurt tends to lose its characteristic moisture and develop a more fermented flavor, which encourages the proliferation of microorganisms inside its storage container.

Montse Meléndez, a food engineer, shared a video on social media highlighting strategies for identifying spoiled food and the most effective way to refrigerate it to ensure it lasts at least two months.

According to the Mexican, the best way to keep the product fresh is to "freeze it in its original packaging" to avoid cross-contamination and maintain its quality. She also indicated that the packaging should remain sealed and at a maximum temperature of four degrees Celsius.

By keeping the product in these conditions, its texture may become somewhat lumpy , but instead of throwing it away, the woman advised using it to prepare smoothies, dressings or sauces.

To consume the substance in its original form, after being frozen for some time, it is best to remove it from the freezer and place it in the refrigerator so that its appearance, flavor, and smell are not affected.

In the recording, Meléndez also highlighted that people often make mistakes when storing products in the refrigerator, which can significantly affect or extend the substance's shelf life.

"Leaving the aluminum lid on can cause food to spoil more quickly," the engineer noted in the publication, in which she also mentioned that some containers accumulate food residue, so she recommended removing any material that could increase the risk of contamination.

Regarding the liquid that forms on top of the yogurt, the Mexican explained that "that water doesn't mean it's spoiled." On the contrary, it's the natural whey that separates due to temperature changes, and all you have to do is stir it.

DIGITAL REACH EDITORIAL