5 Signs Your Curd Has Gone Bad (and How to Store It Right)
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If the curd has a sharp, alcohol-like, sour smell, tastes metallic or bitter, has a discolouration of pink, grey, brown, or yellow, and is excessively watery, then it has most likely gone bad. Furthermore, if there are fuzzy mould spots and the texture seems slimy, stringy, or lumpy, then don't consume that curd. A thin, pale yellow layer on the top is whey and is normal, but if this yellow layer is spread throughout and changes the texture and smell of the curd, then it's best to avoid it.
Introduction
Every feast in India feels incomplete without a bowl of curd or dahi. Be it morning parathas, afternoon chapati sabzi, or comforting kadhi rice at night, curd is a staple in every meal. Since it is used so often, many people wonder how to store curd properly. The tricky part herein is that spoiled curd doesn't necessarily always look different from fresh curd. You only realise it has gone bad after it hits your tongue or, in some cases, only after it results in some form of food-borne illness.
That is why it is very important to know how to store curd for a long time without it going bad. In this blog, we'll delve into all those signs and some tips and tricks for storing it the correct way.
How Long Does Curd Stay Fresh in Indian Weather
In India, we have longer summers than winters, so the temperature ranges mostly between 25-40 degrees Celsius. Such a high temperature provides an excellent ground for bacteria to multiply. Curd is made by fermenting milk with live bacteria, and this fermentation does not stop even when the curd has set. The process continues slowly inside the refrigerator and at a faster speed if curd is left outside. This is the reason curd that is accidentally left out on the kitchen shelf in the morning might taste different by the evening.
Humidity is another factor, as it encourages the growth of yeast or mould on the surface of the curd, especially if the container is not airtight. Therefore, homemade curd can stay fresh for 2-3 days if refrigerated, packaged curd (unopened) until the expiry date, and an opened curd packet for 3-5 days in the fridge.
5 Signs Your Curd Has Gone Bad
1. You notice mould spots
This is the most obvious sign and a confirmation of its spoilage. Mould appears as green, blue, black, or white fuzzy spots on the surface or starts at the edges. Mould growth commonly happens when the curd container isn't airtight or isn't sealed properly, if a dirty or wet spoon is dipped into the curd, or if it is older than 5 days (even in the refrigerator).
It is a non-negotiable sign of curd going bad, and if you spot even a small patch, you should throw out the entire batch. This is because, apart from the visible mould, there may also be microscopic roots spread throughout the whole batch.
2. Excess water is separated
In most cases, a thin watery layer on the top of curd is completely normal, as this is whey, a by-product of fermentation, and it contains protein and minerals. You can stir it back into the curd before eating. But if you see a distinctive watery separation that makes the curd look like it has shrunk and is floating in the liquid, it is an indication of over-fermentation or the beginning of spoilage. Especially when you see large pools of liquid accompanied by a bad smell or a change in colour, you must discard that batch.
3. Strong, unpleasant odour
Fresh curd has a light, faintly tangy aroma because of the fermentation. Over time, this smell can turn slightly more sour, but this is completely normal. On the contrary, spoiled curd has a sharp, more acidic, and putrid odour, which some have described as similar to that of spoiled milk. This happens because, when the curd has aged beyond its prime, unwanted microorganisms start multiplying along with bacteria, resulting in a bad smell. Therefore, it is very important to first smell the curd before eating it, even when it looks visually fine, as it is usually the earliest and most reliable sign of ageing.
4. Stringy or slimy texture
When you are wondering how to store curd, always remember a tip that good curd is thick, jiggly, and of creamy consistency. People generally assume that a change in texture is due to over-fermentation, but the distinctive signs of over-fermentation are a slightly more sour taste and a little more wateriness, not a stringy or slimy texture. Even if some water separates at the top, which is known as whey, the innate texture of good curd remains smooth. So, when you see an unusually runny texture, rope-like strands when you dip a spoon, and a sticky or slimy consistency, be assured of its spoilage. These texture changes occur because harmful microbes change the protein structure of the curd.
5. Pink, grey or yellow discolouration
Good-quality curd from a trusted brand like Aashirvaad Dairy is uniformly creamy white in colour, with maybe a slight yellow tinge because of the whey on top. Any other discolouration is a red flag. Pink or reddish spots signify contamination by bacteria or moulds that should not be consumed at all and, hence, are very crucial to identify. If you see a yellowish patch or a tinge throughout the curd (instead of the whey layer), it could indicate bacterial growth.
Additionally, a grey or brownish colour change appears when the curd has been stored beyond its shelf life or has been exposed to air and contaminants consistently. It is very important to note that if you notice any of this discolouration, you must not taste it to check and should discard that batch immediately.
Quick Comparison: Fresh Curd vs Spoiled Curd
How to Store Curd the Right Way
The way curd is stored plays a huge role in how long it stays fresh. Especially during summers here, even a little extra time outside can lead to its spoilage. Here are some practical tips that will answer all your queries related to how to store curd for a long time.
Refrigerate it ASAP - Curd should be moved to the refrigerator immediately after being purchased or after it has set (setting usually takes 6-8 hours and, in summers, even less). Especially in our country's hot weather, even a single extra hour outside can make it lose its freshness earlier than expected.
Use a clean spoon for scooping curd - Each time a spoon that has touched sabji, dal, or your mouth is dipped into curd, new bacteria are introduced into it. Therefore, it is advised to keep one dedicated, dry, and clean spoon for taking out curd, as any contamination presents new bacteria.
Set the fridge's temperature right - How can I store curd in the fridge is a common day-to-day question. For this, the fridge's ideal temperature should be between 4 degrees Celsius and 6 degrees Celsius. If the temperature inside the fridge is set above this limit or changes frequently due to repeated door opening, it will not be able to slow down fermentation effectively, leading to its early spoilage.
Use a sealed, airtight container - If the lid of the container is not closed properly, it can lead to air exposure, thereby promoting mould growth and over-fermentation of the curd. Refrain from storing it in open-mouth containers, and always close the lid tightly after every use.
Prepare curd in small batches - Instead of preparing one big batch for a week altogether, it is always better to make small portions every 2-3 days. This way, you get to consume the curd at its freshest.
Keep it away from strong-odour foods - Curd has the tendency to easily absorb the smell of other foods in the fridge, like garlic, onion, and strong masalas. Therefore, it is always better to keep it on a different shelf from such food items or in a separate section altogether.
Don't keep it on the fridge door - Due to frequent opening and closing, the temperature of the fridge door fluctuates a lot, which is not good for curd storage. Therefore, it is always better to store it on the refrigerator shelf.
Avoid using steel and plastic containers - A lot of people ask, can we store curd in plastic containers or steel? Steel can react with lactic acid in the curd, thereby affecting its taste, and plastic containers can retain bacteria and odour in scratches. This is why ceramic or glass containers are best for its storage, as they preserve taste and are hygienic.
Frequently Asked Questions (FAQ)
1. How Long Does Curd Last in the Refrigerator?
Store-bought curd can stay fresh for 3-5 days, depending on its manufacturing date, provided it is stored in the refrigerator correctly and kept unopened until use. Homemade curd can be consumed within 2-3 days of its making when kept in the fridge.
2. Can Slightly Sour Curd Still Be Used?
Yes, but only if it doesn't smell bad, has no mould layer or a slimy texture, and is just extra sour. It can be used for making buttermilk, kadhi, idli and dosa batter, dahi bhalla, and marinades.
3. Can Spoiled Curd Make You Sick?
Yes, spoiled curd can cause stomach discomfort, vomiting, diarrhoea, food poisoning, or other digestive illnesses due to the growth of harmful microorganisms.
4. Is It Safe to Eat Curd Left Outside Overnight?
It's best to avoid it, especially in the summer. Curd that is left unrefrigerated overnight becomes a breeding ground for harmful bacteria and overferments quickly. Even if you don't notice a bad smell, you must not consume this curd.
5. Is the Yellow Layer on Top of Curd Always a Bad Sign?
No. A thin, pale yellow layer of whey on top of a freshly prepared curd is perfectly normal. It only becomes problematic when the yellow layer spreads throughout and if it changes the smell or texture of the curd.
6. Does Freezing Curd Help It Last Longer?
Frozen curd should not be consumed as-is, as after thawing, it changes the texture significantly, making it more grainy and watery. However, it can be used in cooking, like in curries or marinades, as texture is not a major concern there.
Conclusion
Whenever you are confused about whether your curd has gone bad or not, always trust your eyes and nose, as they are usually the first to detect spoilage. If your curd has changed texture, appears slimy, has discolouration of any sort, is smelly, and has separated water distinctly, most likely it has gone bad.
In our country, where curd is a staple in every meal, it is very important to know the skill of how to store curd in the right way. Simple, small steps like storing the curd in a sealed, airtight container, refrigerating it properly, and using a clean spoon every time can save you from both food wastage and unnecessary health problems.