how many days curd can be stored - #41587
I am really confused about storing curd. I love making homemade curd, but I always end up tossing some of it because I’m not sure how many days curd can be stored safely. Last week, I made a big batch because my mom visited, and I thought it would last... but a few days later, I noticed it starting to smell funny. I tried using it in smoothies thinking maybe I could salvage it, but I just couldn’t get past the taste! I heard somewhere that homemade curd is different from the store-bought stuff, and I’m not certain how many days curd can be stored in the fridge without going bad. I've seen articles saying it can last up to a week, and others claim it can stay good for longer if it's sealed properly. Do certain factors affect this? Like, does the temperature of my fridge matter, or how it’s stored? Honestly, I don’t want to waste food but I also don’t want to take the risk of eating something spoiled. How do I know if it’s still good? Sorry for all the questions, but I’m just super anxious about this whole curd-storing thing!! How many days curd can be stored??
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Doctors' responses
Homemade curd’s shelf life is typically around 3 to 5 days when stored in the fridge, but several factors can influence this duration. The temperature of your fridge indeed plays a critial role; ideally, it should be set between 34°F to 40°F. If your fridge runs warmer, curd can spoil more quickly.
The container you use matters too! It’s recommended to store curd in a clean, airtight glass or stainless steel container rather than plastic, to minimize the chance of bacterial contamination. Make sure it’s cooled to room temperature before refrigeration to avoid condensation inside the container, which can promote spoilage.
The fermentation time during curd preparation can also affect its shelf life. If it has fermented longer, it might taste sour more quickly. Check for off smells and taste — those are your best indicators that curd has gone bad. If it smells sour like vinegar or tastes off, it’s best not to consume it. Any visible mold or fizzy texture also signals spoilage.
Ayurveda places great emphasis on fresh foods to maintain proper agni (digestive fire). Consuming fresh curd supports digestion, while stale or spoiled curd can hinder it, disturbing dosha balance—particularly aggravating Kapha and Pitta.
To reduce waste, consider making smaller batches more frequently. If you anticipate excess, you can use some curd creatively; by turning it into buttermilk (by diluting with water) which can extend its use by a day or two, or use it as a base for marinating vegetables or protein.
Implementing these practices will help avoid food waste while benefiting from curd’s nutritive qualities. If you’re in doubt about its freshness, it’s always safer to avoid consumption than to risk any health issues.

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