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Gunther Heller

Does Yogurt Go Bad?

Source: USDA FoodKeeper and FSIS · last verified November 2026

Illustration of yogurt
Yogurt Per USDA FoodKeeper
Counter
2 hours
1 hour if above 90°F
Fridge
1–2 weeks
at or below 40°F (4°C)
Freezer
1–2 months
at 0°F; quality, not safety
Quick answer

Yes. Yogurt lasts 1–2 weeks in the fridge and 1–2 months in the freezer. After that, or sooner if stored badly, it spoils: watch for the signs below.

How to tell if yogurt is bad

Smell

Sour or cheesy smell when it should be clean and mild.

Texture

Lumps, curdling or a thick, slimy body.

Colour

Yellowing or a pink, green or grey tinge.

Taste

Sour or bitter at the first sip — stop and discard.

Yogurt past the expiration date

Best-by and sell-by

FoodKeeper gives unopened yogurt 1–2 weeks in the fridge, counted from the day you buy it. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.

Past the date

For perishable yogurt, the storage clock matters more than the label: if it has been in the fridge longer than 1–2 weeks, discard it even before the printed date.

How to keep yogurt fresh longer

  • Store on an inside shelf, not the door, at 40°F (4°C) or below.
  • Close the container tightly; dairy absorbs fridge odours.
  • Pour what you need and return it to the fridge right away.

More about yogurt

More “does it go bad?” answers, A–Z →

FAQ

How long does it take for yogurt to go bad?
1–2 weeks in the fridge, per USDA FoodKeeper. At room temperature, 2 hours.
Can yogurt expire?
FoodKeeper gives unopened yogurt 1–2 weeks in the fridge, counted from the day you buy it. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.
What happens if you eat bad yogurt?
Spoiled perishable food can cause food poisoning: nausea, vomiting, cramps or diarrhoea. See a doctor if symptoms are severe or last more than a few days.
How do you keep yogurt from going bad?
Store on an inside shelf, not the door, at 40°F (4°C) or below.
Numbers on this page come from USDA FoodKeeper and FSIS guidance. Last verified November 2026. How we verify our data · Report a wrong number