Eating warm yogurt: How Long Does Yogurt Last Out of the Fridge?

Can You Eat Warm Yogurt?

Written by TheWholePortion on
in Yogurt, Food FAQs

In this article, we will answer the question “Can you eat warm yogurt?” and discuss what exactly yogurt is?

Can you eat warm yogurt?

Yes, you can eat warm yogurt. But it’s not recommended. It’s best to toss yogurt that’s been sitting out at room temperature for more than two hours, according to the US Department of Health and Human Services. Yogurt that has been out of the fridge for more than an hour at a temperature of 90 degrees Fahrenheit must be eaten within one hour.

How Long Does Yogurt Have to Sit Before It Can Be Consumed?

When it comes to unrefrigerated yogurt, there is a simple guideline to follow and it is the same period of time that applies to milk as well. You need to know this:

Yogurt should be refrigerated immediately after purchase and should not be left out at room temperature for more than two hours or one hour if the temperature is over 90 degrees F. Bacteria may develop if food is kept out of the refrigerator for an extended period of time.

Store yogurt in the refrigerator at or below 40 degrees Fahrenheit. Yogurt’s shelf life is between seven and 14 days if it is kept correctly. Molds, yeast, and slow-growing bacteria may form and degrade your yogurt if it is stored for an extended period of time.

Yogurt may be stored in the refrigerator for up to two hours if it is left out of the fridge. However, this will reduce the product’s total shelf-life. The carton of yogurt should be returned to the refrigerator after you’ve eaten just a portion of it if you plan to consume the rest.

Sugar and fruit may encourage the growth of bacteria in unrefrigerated yogurt. Pasteurized milk should be used while producing yogurt at home. Once the yogurt has thickened and attained the correct acidity, cover and chill it. It should last for about two weeks.

What Exactly Is Yogurt?

Lactobacillus bulgaricus and Streptococcus thermophilus are two species of live bacteria that are added to heated milk to make yogurt. The probiotic bacteria we need to maintain a healthy digestive system may be found here.

Lactose, the milk sugar, is converted to lactic acid by the bacteria. That distinctive tang emerges as a result of this process.

Like all yogurt, Greek yogurt begins life as a liquid. After that, the liquid whey is squeezed out. Gummalla claims that the resulting yogurt is creamier, thicker, and richer in protein than regular yogurt.

Icelandic yogurt, also known as skyr, is like Greek yogurt but with more protein and probiotics. In order to make it even creamier and more protein-rich, all of the whey is removed from the mixture. Skim milk is typically used to make it.

“Like Fiji water,” Gummalla observed, “Australian-style yogurt” is nothing more than a marketing ploy. Traditional yogurt is used to make it. Gummalla said that kefir is commonly referred to as “drinkable yogurt,” but it is distinct from yogurt in that it includes a wide variety of bacteria and yeast.

According to your preferences, it’s a good idea to read the yogurt labels. Sweeteners and fruits enhance the taste. Gummalla claims that the yogurt’s creamy texture is due in part to the gums, pectins, and starches that are used to stabilize and prevent discoloration from other components.

Many yogurt producers supplement the two strains of bacteria necessary to create yogurt with additional strains. “Contains live and active cultures” will be noted on the carton. National Yogurt Association-approved “Live and Active Cultures” seals identify yogurt that has at least 100 million active bacteria per gram.

In certain cases, the active bacteria in the yogurt have been killed out. When yogurt is heated after culturing, the shelf life is extended, but the probiotics are destroyed.

Storage in a cold environment

Make sure the yogurt is kept cold. According to Gummalla, normal yogurt may survive seven to 14 days beyond the expiration date marked on the carton while Greek yogurt and skyr can last up to a week past the expiration date if kept refrigerated.

The USDA advises that yogurt be consumed within two hours of being left out at room temperature. There are still some healthy bacteria in it, but the longer it sits, the more acidic and rancid it will get, killing them out. Gummalla predicted that “it would taste awful before it goes rotten.”

Yogurt that has not been opened may be frozen in its container. Before the expiration date on the carton, just insert it. Gummalla says it will last for a month this way.

To learn more about eating warm yogurt click here

Other FAQs about Yogurt that you may be interested in.

How long is yogurt good?

Can you eat old yogurt?

Can you eat yogurt that has been frozen?

Can you freeze yogurt and eat it like ice cream?


In this article, we answered the question “Can you eat warm yogurt?” and we discussed what exactly yogurt is?



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How Long Can Yogurt Sit Out?

Yogurt is one thing that is a definite must-have in many households, especially for people who are weight and calorie conscious. The versatile, nutrient-rich superfood is a favorite in every household not only because of its health benefits but also because of its taste appeal and the various flavors. Today, yogurt’s popularity as a delicious and nutritional snack has boosted its sales to almost $7 Bn in the USA alone. Woah!

You grab a pack of yogurt from the refrigerator to make a nice, delicious chicken marination for dinner at night. Post dinner, you forget to keep it back in the refrigerator. When you wake up in the morning, you realize the yogurt is lying on the kitchen top – lonely and forgotten (not chillin’ out, like it’s supposed to be). Do you wonder whether it’s safe to still eat it? Some food experts advocate that yogurt stays for long at room temperature for several hours. But is it true? You should definitely know the answer to it so that you don’t end up eating stale yogurt, which can be quite dangerous to your health.

We all love eating yogurt, but many a time it completely misses our mind to return the remaining yogurt in the refrigerator after opening it. And since yogurt could pretty much be a part of any meal – an afternoon snack, chicken marination, post-workout meal, salad dressing, smoothies – it becomes even more important to learn how to store it, how soon to keep it back and how to prevent it from becoming bad. How long can yogurt sit out? Does yogurt go bad when kept out for long hours? How long can sealed yogurt be kept out? Let’s find out.

Table of Contents

  • So, How Long Can Yogurt Stay Out
  • How Long Can Greek Yogurt Sit Out?
  • How to Tell If Yogurt Is Spoiled?
  • Risks of Eating Stale Yogurt
  • How to Store Yogurt?
  • Conclusion

So, How Long Can Yogurt Stay Out

According to Foodsafety. gov, yogurt is not advisable to be consumed after it’s been kept out in room temperature for over two hours. Two hours! That’s a small window out there. This safety measure applies to all other dairy products like milk, cream, buttermilk and eggnogs. Now, this two-hour rule has its conditions too. The yogurt status doesn’t depend on only the time it has been kept out, but the temperature it has been exposed to, too.

For average room temperature above 40 degrees Fahrenheit, yogurt is best discarded if kept out for more than two hours.  Now, if the temperature is above 90 degrees Fahrenheit, you can just blindly reduce the time by half, i.e. the yogurt needs to be discarded after just one hour! Plus, why would you want to have warm yogurt anyway? Wouldn’t it be easier to make yogurt as per requirement every time, rather than worry about wasting store-bought yogurt? Some food for thought!

How Long Can Greek Yogurt Sit Out?

As long as Greek yogurt is kept below 40°F, it is safe to eat. This is the same temperature as your refrigerator. Once Greek yogurt is above 40°F, bacteria can start to grow. If you eat yogurt that has been sitting out at room temperature for more than two hours, there is a risk of food poisoning.

The time that Greek yogurt can be safely stored at room temperature depends on how it was made. Homemade Greek yogurt will not last as long as store-bought because it does not have preservatives. Greek yogurt that has been made with pasteurized milk can last up to two hours at room temperature. However, Greek yogurt made with raw milk can only last for one hour at room temperature.

If you are not sure how long your Greek yogurt has been sitting out, it is best to throw it away. It is better to be safe than sorry when it comes to food poisoning.

When Greek yogurt is stored in the refrigerator, it will last for about two weeks. After that, the yogurt will start to lose its texture and taste. However, it will still be safe to eat.

How to Tell If Yogurt Is Spoiled?

Knowing how to identify food spoilage can reduce half the foodborne illnesses that affect people. Yes, it’s that crucial. Your senses are your best friend when it comes to identifying whether the yogurt has gone bad or not. Although not 100%, they can definitely shout danger when it looks like it.

Most of all yogurts come with a slight liquid on top, which is called whey. It actually has a lot of protein and several nutrients which ideally should be mixed with yogurt before you consume it. The tell-tale signs of the yogurt going bad starts from this liquid whey. An increase in the amount of liquid or formation of a puddle (in case of yogurts that don’t have this liquid on the surface) and a curdling texture at the bottom (lump-like sediments) are the first signs. Let’s say you fail to recognize these signs and still manage to keep it in the fridge, there eventually will be the formation of mold or fungus on it, and then it’s really time to believe your eyes and throw it out – the smell won’t be tempting either! Discard it on time to avoid all the risks associated with consuming contaminated yogurt.

Risks of Eating Stale Yogurt

Now, what’s contaminated yogurt? Contamination happens when bad bacteria start to outnumber the good bacteria. These bad bacteria come from the added ingredients in yogurt while manufacturing – mold, slow-growing microorganisms, which are the primary cause of food poisoning. The risks of eating bad yogurt can be worse than any hangover you’ve had. It may cause severe illnesses like diarrhea, stomach cramps and vomiting. It’s more important to discard the stale yogurt and be protected from foodborne illnesses than to save a few dollars. You can instead start making homemade yogurt which will not have all the extra added ingredients that may be risky. We’ll help you find the best yogurt maker and you can have a stress-less meal hereon! That gets us to the point of storing the yogurt. 

How to Store Yogurt?

  • It should be stored in the fridge below 40 degrees Fahrenheit. When stored correctly, its shelf life comes up to almost a week or two weeks. Storing it longer than that, of course, is going to cause the growth of fungus and mold.
  • If you leave it out by chance, then remember to keep it inside the fridge within at least two hours of taking it out. This will, however, shorten its shelf life.
  • Take out portions you want to eat only. Don’t take out the whole container and forget to keep it back inside.
  • When making your own yogurt at home, use pasteurized milk and refrigerate it til it reaches the required thickness. It will go on unspoiled for about two weeks.
  • If stored in the freezer, it lasts for up to 1-2 months, although it may seem slightly discolored after thawing.
  • Store your already opened yogurt by resealing the foil it came in, or keep it closed in a separate container.


So, now you know the yogurt basics and you can prevent any mishaps which might occur due to consuming stale yogurt. Remember to keep the yogurt tightly closed inside the refrigerator and don’t keep it out for more than two hours. Else, you know you how it goes. The best advice is as per an old saying which goes – when in doubt, throw it out!

10 reasons to start eating yogurt — how this product will be useful for you

In the 12th century AD, the warriors of Genghis Khan used yogurt to become stronger and more resilient. And in the 20th century, people learned what probiotics are — and yogurt has firmly taken first place in the ratings of healthy and healthy foods.

So who should add yogurt to their diet in the first place?

· For people who value health and well-being.

· People who are actively involved in sports.

· Those who want to lose weight and those who follow the figure.


People suffering from digestive problems, low immunity, high blood pressure, joint problems.

Anyone who likes healthy and delicious food.

10 reasons why you should add yogurt to your diet:

1. Yogurt contains a record amount of nutrients and vitamins

First of all, yogurt is known for its content of probiotics. Probiotics are live bacterial cultures, the so-called «good bacteria». They improve the intestinal microflora, which, in turn, affects the immune system and overall well-being. Probiotics are abundant in yogurt — this is one of the main reasons for the popularity of the product. In addition to probiotics, yogurt contains many vitamins and minerals: these are potassium, phosphorus, riboflavin, iodine, zinc, vitamin B5 and B12.

2. Yogurt improves digestion

Thanks to its live cultures, yogurt helps with gastrointestinal problems such as lactose intolerance, chronic indigestion, constipation, diarrhea, colon cancer, intestinal inflammation, and Helicobacter pylori infection ( the latter is the cause of many diseases of the stomach, including ulcers). The beneficial bacteria found in yogurt improve the acidity of the digestive system, which helps prevent many problems long before they occur.

3. Yogurt helps to lose weight

People who regularly consume yogurt during their diet lose weight faster. Scientists at the University of Tennessee (USA) conducted a study and found that people who followed a diet and consumed about 500 grams of yogurt daily in their diet lost 22% more excess weight and 81% more fat in the abdomen than those who did not. did. As the authors of the study explained, the fact is that the fat in the waist area produces the hormone cortisol — the latter gives the body a signal to accumulate even more body fat. When you regularly consume yogurt, calcium is supplied to the body, resulting in less cortisol production, and it is easier for you to lose weight. In addition, the amino acids found in yogurt help burn fat.

By the way, if you didn’t know, one of the secrets of French women’s slimness is regular consumption of yogurt.

4. Yogurt is good for bones and joints

Diet plays a very important role in the prevention and treatment of osteoporosis. Thanks to the combination of calcium and vitamin D, yogurt is one of the main foods recommended for the prevention of osteoporosis.

5. Yogurt improves vascular health

Spanish scientists conducted a two-year study of 5,000 respondents and concluded that there is a link between regular consumption of low-fat dairy products and the normalization of high blood pressure. Among participants who consumed low-fat dairy products 2-3 times a day, the risk of hypertension was reduced by 50%.

6. Cleanses the body of excess salt

Daily, 70% of people consume twice as much salt as the body needs. Over time, this diet leads to an increase in blood pressure, and also provokes the occurrence of diseases of the heart and kidneys. The potassium found in yogurt (nearly 600 mg per 225-gram serving) flushes out some of the body’s excess salt stores.

7. Improves the immune system

A study at the University of Vienna found that women who consumed at least 110 grams of yogurt daily had an increase in the number of T-cells that resist colds and infections (compared to before research). Consuming [S1] yogurt can help even allergy sufferers who have low levels of certain T cells. Allergy sufferers who regularly ate yogurt had fewer symptoms than those who didn’t eat yogurt, a study from the Journal of Nutrition found.

8. Good for teeth and gums

Although yogurt contains sugar, it does not destroy tooth enamel and does not cause cavities. Scientists from the University of Marmara (Turkey) conducted a study of fat-free yogurts with fruit additives — it turned out that this fermented milk product does not destroy tooth enamel. In addition, lactic acid, which is contained in yogurt, has the best effect on gum health: people who regularly consume yogurt are 60% less prone to periodontal disease than those who do not.

9. Serves as a source of vitamin B12 for vegetarians

Yogurt contains vitamin B12, which has the best effect on blood circulation and the nervous system. The main source of vitamin B12 is animal products such as chicken and fish, so yogurt is a great alternative for vegetarians. A 225-gram serving of yogurt contains 1.4 micrograms of vitamin B12, which is 60% of the daily requirement for an adult woman.

10. Yogurt is the best snack after the gym

Yogurt has a unique ratio of proteins and carbohydrates, making it the perfect post-workout meal. The best time to have a snack is within 60 minutes after class. The protein found in yogurt supplies the muscles with the amino acids needed for post-workout recovery, while the carbohydrates help restore the energy expended.

Homemade yoghurts — questions —

What is the optimal temperature for yogurt?

Which starter to use?

Yoghurt is sour, why?

Is the yogurt «slippery»?

Yogurt curdled, why?

Yoghurt does not turn out, does not ferment?

How to calculate the fat content and calories of yogurt?

How to choose a yogurt maker?

Ask your question in the comments at the end of the section or in the topic of the blog social group.

Ideal temperature for yoghurt?

Optimum temperature for making yogurt — 38-42 about C (up to 45 about C). For a good result, it is desirable to maintain this temperature throughout the milk fermentation process. You should also pay attention to the fact that the temperature of milk when mixed with sourdough should be in the region of 38-45 o C, but not higher, since already at t 50 o C yogurt bacteria die.

The optimal fermentation temperature for other homemade fermented milk products can be found here.

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Yogurt is sour, why?

The taste of yogurt depends on the following factors:
First — starter culture . Various lactic microorganisms (including different strains of the same bacteria) included in the starter are able to ferment milk with the formation of different amounts of lactic acid, respectively, the taste of the final product depends on the starter used. Therefore, the taste of classic yoghurt, delicate, with moderate sourness, differs from the product «Narine», which usually turns out to be more sour.

Second — ripening time and temperature . The longer the ripening time, the more acidic the product (lactic acid accumulates gradually). Here it is necessary to make a reservation that the fermentation time largely depends on the temperature. Under optimal conditions, fermentation is faster and 6-8, and sometimes 4 hours is enough for yogurt. To ferment yogurt in a home yogurt maker, usually 8-10 hours are enough, if the temperature is falling, as, for example, in a thermos, then the fermentation process can be longer, and yogurt must be kept for 10-12 hours.

If you put the starter into cold milk and put the product in the yoghurt maker, the fermentation time will increase, because the milk in the yogurt maker will have to warm up even before the active fermentation process. Another point, when using dry bacterial starters, the first batch of yogurt («mother starter») can be prepared longer, since it takes time for the activation of lactic acid organisms after the state of anabiosis.

When yogurt is re-fermented, the composition of the starter is constantly changing. In practice, each subsequent batch will be sourer than the previous one. With the first or second re-fermentation, reducing the fermentation time can help, in the future, as soon as the taste of yogurt ceases to suit you, you need to take a fresh starter.

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Is yogurt «slippery»?

When placed in an uncomfortable environment, too cold or too hot, or with sudden changes in temperature, bacteria begin to «defend themselves». They produce mucous substances, polysaccharides. Thanks to these mucous substances, the consistency of yogurt becomes more viscous, even slimy. By themselves, these substances are safe, «slippery» yoghurts can be eaten. Although this is of course a matter of individual taste preferences.

This «defensive» reaction is most likely to occur when you prepare yogurt directly from dried bacterial starters. Coming out of the lyophilized form (anabiosis), bacteria, apparently, are especially sensitive to the environment.

To combat stickiness, starter should be added to milk heated to fermentation temperature (if you have previously boiled the milk, wait patiently until it cools down, before mixing with the starter, stir the milk so that the entire volume has the same temperature).

Another precaution is to take the sachet of starter out of the refrigerator ahead of time to avoid extreme temperature fluctuations.

Another option is to prepare the so-called «mother sourdough» from the sourdough (a bag of sourdough on a standard yogurt glass of warm milk, sour 8-12 hours), and from it the main batch of yogurt. With this option, the slimy consistency is much less common.

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Yogurt curdled, why?

It happens that yogurt curdles. There may be several reasons:

  • Stale, sour milk. In a yogurt maker, yoghurts ferment well even if the milk is not preheated. But it happens that milk, even store-bought, with a normal shelf life, turns out to be of poor quality. If you try to boil such milk, it will curdle. Yoghurts from such «raw materials» also do not come out.
  • Acids. If you are fermenting yoghurt with fresh fruit, the presence of fruit acids may cause the milk to curdle before the fermentation process is completed, and the yoghurt will not turn out. Add fruit to ready-made yogurt.
  • to the list of questions

    Yogurt may not ferment for a number of reasons:

    • Milk. If there are antibiotics in the milk that inhibit the growth of bacteria, then the yogurt will not ferment. It turns out that sourdough is a kind of indicator of the quality of milk. If the yogurt doesn’t work, try changing the dairy brand or choose a different brand. UHT milk gives the most stable result. For homemade sour milk, this is the safest raw material. It happens that village milk fails, of course, it is unpleasant, but it can also contain antibiotics, for example, if they are added to animal feed. Fresh milk — does not ferment. During the first few hours after milking, there are substances in the milk that inhibit the development of any microflora.
    • Temperature. This reason is mainly relevant if you are preparing yogurt without a yogurt maker. If the thermos or other utensils you use do not keep warm, or the place where you put the yogurt to ferment is subject to drafts, the temperature of the yogurt drops quickly. Yogurt may not ferment.
    • Hot milk. Yoghurt bacteria die already at a temperature of 50 o C. If you have previously boiled milk, but did not wait until it cools down to the desired temperature0113 to C), then when mixed with sourdough, most of the bacteria could die and, accordingly, yogurt will not leaven. If you are using a yogurt maker, run the fermentation cycle again, sometimes this helps.
    • Time. Depending on the conditions (mainly keeping warm), the yogurt needs 6 to 12 hours. If too little time has passed, then the yogurt might not have had time to ferment.
    • Non-live starter. A sourdough that lacks «live» bacteria will not make yogurt. If you use industrial yogurt as a starter, pay attention to the packaging. A very long shelf life or information that the product has been pasteurized, that is, it has undergone heat treatment after preparation, indicates that there are probably no «live» bacteria in it.
      If you are using dry sourdough, then the expiration date and storage conditions are also important (usually, sachets with sourdough should be stored at a temperature not higher than 20 about C).

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    How to calculate the fat and calorie content of yogurt?

    The fat and calorie content of yogurt is calculated based on the products from which yogurt is made (For convenience of calculation, we will assume that 1 ml of milk/cream = 1 g of product).
    For example, if you use 1 liter of milk with 3.5% fat content (61 kcal per 100 ml or 610 kcal per 1 liter), dry sourdough (calorie content can be taken as 0) and nothing else, then the calorie content of your yogurt will be 61 kcal per 100 ml: 610(kcal)/1000(ml)*100(ml).
    If you replace 200 ml of milk with 20% fat cream (calorie content 206 kcal per 100 ml), then the calorie content of your yogurt will be 90 kcal per 100 ml: (0.61 (kcal) * 800 (ml milk) + 2, 06 (kcal) * 200 (ml of cream)) / 1000 (ml of a mixture of milk with yogurt) * 100 (ml of the product).

    Same principle with fat content. If you use milk with 3.5% fat content, that is, 100 ml of milk contains 3.5 g of fat, then the fat content of yogurt will be 3.5%.
    If you replace 200 ml of milk with 20% cream, then the fat content of yogurt will be approximately 6.8%: (0.035 (g fat) * 800 (ml milk) + 0.2 (g fat) * 200 (ml cream) )/1000(ml milk and cream mixture)*100(ml product).

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    How to choose a yogurt maker?

    Yoghurt makers are produced by both Western and domestic manufacturers. The price of the device largely depends on the brand and built-in bells and whistles, although in fact the essence of all models is the same, and most of them, if not all, are made in China, that is, they are made in China.

    Hence the conclusion that buying the most expensive model does not make sense. When choosing a yogurt maker, you can focus on several factors:

    • There are yogurt makers that are a single container, usually designed for 1 liter. In my opinion, such yogurt makers are successfully replaced by a thermos. Yoghurt makers, completed with portioned jars, seem to me more practical.
    • The presence of a timer is certainly a convenient feature, but in practice it is not at all mandatory. By itself, the sound signal only reminds you that the time you have chosen has ended. But if you did not hear the signal and did not put the yogurts in the refrigerator, then the fermentation process will continue even at room temperature. It is much more important that the yogurt maker has an automatic shutdown function, which makes the appliance safer and more energy-saving. Even better, if the yogurt maker works on the principle of a thermos, that is, it heats up from the mains for some time, and then automatically turns off, while the desired temperature is maintained for another 8-10 hours.
    • Jars, which are completed with yogurt makers, are glass and plastic. Glass ones are more hygienic and can be sterilized. The plastic ones are practically unbreakable. Another convenience, although not mandatory, is the ability to set the date of manufacture on some covers. By the way, yoghurts can also be fermented in ordinary glass glasses or small wine glasses, the main thing is that they fit into the yogurt maker without breaking the tightness when closing the lid.
    • Pay attention to the dimensions and stability of the model. During the fermentation process, it is very important that the yogurt maker is completely at rest, so the model must successfully fit into the place chosen for it.
    • There are also models that allow, in addition to yoghurts, to cook in the appliance, for example, homemade cottage cheese, but such yogurt makers are somewhat more expensive.