by WWFSM on Sun Feb 16, 2014 4:53 pm
I'll keep mine till it separates (which can be 2 days to 2 weeks), then I use it to make cream cheese.
The shelf life of yoghurt seems to depend on the milk you started with, the kind of yoghurt (room temp or heat cultured), and the time of year (especially true for grass fed cows/goats/animals because their milk directly reflects their diet).
Whey (cultured whey like from yoghurt cheese) on the other hand is difficult to say. Sally Fallon states that it lasts 6 months or longer, others say use it within a month. Some people say it will keep for up to 4 years in the fridge. Personally, I feel 4 years is too long. Usually, I'll toss the whey after 4 months.
Doing my best to be the change I want to see in the world, one meal at a time.
http://wholewheatfsm.blogspot.ca
Currently Culturing
Kombucha, perry, cider, wine (red and white), mead(s), miso, sourdough, & seasonal veg my garden gives me