How long does Curd / Dahi (homemade) last?
How long does Curd / Dahi (homemade) last? fridge 3–5 days, pantry Up to 1 day (cool weather). Plus spoilage signs, sources, and an unopened-vs-opened note.
Quick answer
Sealed / unopened: N/A
Signs Curd / Dahi (homemade) has gone bad
- Strongly sour, yeasty, or alcoholic smell beyond normal tang.
- Pink, grey, or black mold spots.
- Fizzy or bubbling surface from wild yeast.
Still good if
- A thin layer of watery whey on top — stir it back in or drain it off.
- Slightly more sour than fresh, but clean-smelling with no mold.
Discard immediately if
- Any coloured mold spots
- Fizzy or bubbling texture
- Sharp, acrid, or alcoholic smell
Why guidance varies
Homemade dahi has live cultures and no stabilisers, so its safe window depends on how warm the kitchen was while it set, how fast it was chilled, and fridge temperature. High Indian ambient temperatures cause faster souring and separation.
Get a heads-up before it expires. Search the full database instead.
Frequently asked questions
How long does Curd / Dahi (homemade) last?
In the fridge: 3–5 days. In the pantry: Up to 1 day (cool weather). Sealed / unopened: N/A. Refrigerate set curd within a few hours, tightly covered, and use a clean spoon to slow over-souring. Don't freeze — the texture breaks. In summer it sours noticeably faster.
How can you tell if Curd / Dahi (homemade) has gone bad?
Signs that Curd / Dahi (homemade) has gone bad: Strongly sour, yeasty, or alcoholic smell beyond normal tang; Pink, grey, or black mold spots; Fizzy or bubbling surface from wild yeast. Still good if: A thin layer of watery whey on top — stir it back in or drain it off; Slightly more sour than fresh, but clean-smelling with no mold.
What does the date label on Curd / Dahi (homemade) mean?
Curd / Dahi (homemade) usually doesn't carry a printed date label — judge by storage time and the spoilage signs above.
Sources for this answer
- A FSSAI — Hygiene and temperature-control guidance for fermented milk products in India.
- A USDA FoodKeeper — Refrigerated storage windows for cultured dairy such as yogurt.