How to Tell if Homemade Yogurt is Bad?

The way to tell if homemade yogurt is sour is by looking at the texture. If the yogurt is soft and wrinkly, it’s most likely spoiled. You can also look for mold – green or white – on the top surface of the yogurt. While it’s not harmful to eat a spoiled jar, a moldy container means it’s contaminated. The smell is the most reliable way to tell if homemade yogurt is terrible. A sour or rancid smell can indicate a spoiled product. You should avoid using milk close to its expiration date because it’s already started to spoil, and this bacteria can’t undo it. If the milk is moldy, it’s best to throw it out. If this happens, you’ll have a moldy batch of yogurt.


How To Determine Whether Your Homemade Yogurt Is Bad?


If the yogurt has mold, you should throw it out immediately. This is a sign that the yogurt has gone wrong. If you notice mold on the yogurt, you should throw it out immediately. It may be harmful to your health. For instance, the mold will make it taste awful, so it’s better to discard it. It’s not healthy at all. If it’s too thick, it could cause problems, which can be dangerous.

Another sign of spoiled yogurt is a liquid layer on the surface. This is a sign of moldy yogurt, but it’s also a sign that it’s expired. Moreover, moldy yogurt has a poor shelf life. Unlike yogurt from the grocery store, it can last for up to two hours on the counter before spoiling. But, if you’re not sure how to tell if homemade dairy is terrible, there are a few ways to do this.


The texture is to look out for when a homemade yogurt is terrible. If it’s curdling, it’s probably not good. If it’s moldy, it’s time to throw it out. Ensuring that the yogurt has no more than one or two hours of shelf life would be best. This way, you’ll be able to avoid food poisoning from the milk.


The other way to know if homemade yogurt is terrible is its color. A whey-like substance on the surface can signify that it’s past its prime. If the yogurt has curdled, it’s likely moldy, and moldy yogurt is a bad sign. While it may still be a great source of calcium, it’s best to be discarded as soon as possible.


Another way to determine if the yogurt is spoiled is to smell it. You can smell it alone if the yogurt is rotten or has a musty aroma. A putrid or foul smell is a sign that the yogurt is sour. A moldy container is not healthy, so you should not eat it. You can also use it as a natural remedy for a sick stomach.

What To Consider When Producing Homemade Yogurt?

Use Clean Utensils

When I initially began making homemade yogurt, I sanitized all of the jars and instruments. Since then, I’ve developed a greater tolerance for the subject and no longer sanitize everything. And no, I’ve never had food poisoning. As a result, I must be doing something correctly.

Although I do not sterilize anything, I thoroughly clean everything before beginning – jars, lids, and any specialized gadgets I use, like a kitchen thermometer. That, I believe, is the first step in ensuring that your yogurt does not spoil soon. Dirty utensils may also contribute to the failure of your yogurt to set.

Use Fresh Ingredients

This may seem self-evident, but I’m going to state it anyhow. Avoid using milk that is close to spoiling in your homemade yogurt. If you want to prolong the life of your yogurt and are concerned that it will spoil, use fresh ingredients.

Given that the yogurt will ferment and you will use it within a few days, the milk that is ready to spoil may be better employed in something else that will be consumed immediately – rather than making bechamel sauce and pouring it over a pasta dish. To be clear, I am not advocating the use of poor milk; instead, if you are using something that will go bad soon, it is preferable to use it in a recipe that will be consumed virtually immediately. Finally, but maybe most crucially,

To Make Homemade Yogurt, Follow These 6 Steps

  1. Bring the milk to a temperature of 180 degrees Fahrenheit. This destroys any bacteria, pathogens, mold, or spores lurking in your milk and ensures there are no leftover bacteria, pathogens, mold, or spores. You only want the healthy bacteria (which you introduce to the milk) to multiply when you establish an environment for bacteria to multiply. Heating the milk changes the protein structure, resulting in a thicker yogurt.
  2. Bring the milk to a temperature of 112-115 degrees Fahrenheit. You want to make the milk friendly for the healthy bacteria – your starting mix – after making it inhospitable for the harmful bacteria. When the milk has cooled to 112-115 degrees, use the instant-read thermometer you used to cook it.
  3. Add the beneficial bacteria from your yogurt beginning. Pour one cup of warm milk into a mixing bowl and add three tablespoons of pre-made yogurt or a yogurt starter (I use Yogourmet). Look for lactic acid-forming bacteria as a good beginning. Lactobacillus bulgaricus and Streptococcus thermophilus are the bare minima. Lactobacillus acidophilus and Bifidobacterium lactis are two other beneficial bacteria.
  4. Combine the yogurt starter and the remaining milk in a mixing bowl. This disperses the beneficial bacteria throughout the entire batch of milk.
  5. Incubate for 7-9 hours after pouring the milk into jars. A constant, lukewarm temperature is ideal for all of your beneficial bacteria, promoting their growth. The longer you let your yogurt incubate, the thicker and tangier it will get. You’ll get excellent, healthy, thick, and creamy yogurt after around 8 hours.
  6. Refrigerate the jars to allow them to cool and solidify. Allow the yogurt to cool for a few hours in the refrigerator. The yogurt will thicken even more as it cools!

How Long Does Homemade Yogurt Take To Make?

Once you’ve blended your milk and starter, all you have to do now is keep the yogurt at a consistent temperature (110°F to 115°F). Have you ever looked up “how long to make yogurt?” on the internet? Here’s your response: 5 to 10 hours, allowing the beneficial bacteria to grow. Leave it alone for the duration of the period. Allow the yogurt to sit for at least 4 hours or up to overnight, depending on the cultures used, the temperature of the yogurt, and your tastes. The thicker and tangier the yogurt becomes as it sits longer.

Can Homemade Yogurt Make You Sick?

In general, homemade yogurt is very similar to store-bought yogurt. If you follow all instructions precisely, there is no reason to suppose that homemade yogurt can make you ill. Ensure that you use fresh ingredients and that the utensils you use to make your homemade yogurt are clean.

And, of course, avoid anything with an unusual odor, flavor, or color – for example, if your yogurt is black, something unpleasant has happened. My general advice is to adhere to the same procedures as you would with ordinary yogurt in terms of storage.


To recapitulate, homemade yogurt seldom spoils; store it similarly to shop-bought yogurt; and while following a yogurt recipe, use clean utensils and fresh ingredients. Always trust your senses when determining whether your homemade yogurt is safe to eat — the flavor, color, and fragrance should dispel any questions.

If you consume rotten yogurt that has been opened, you may get intense stomach cramps and diarrhea (perhaps nausea) quickly after consumption. However, in both of these cases, the yogurt will taste awful—to the point where you won’t want to eat it in the first place.