Everything you need to know about storing milk, cheese, eggs, and all dairy products safely
7 days refrigerated
3-4 weeks refrigerated
3-5 weeks refrigerated
1-2 weeks past expiration
3 months refrigerated
7-10 days refrigerated
Storage guidelines for all types of milk and liquid dairy products
Storage: Refrigerate at 40°F or below
Unopened: 5-7 days past sell-by date
Spoilage signs: Sour smell, chunky texture, yellow tint
Types: Whole, skim, 2%, lactose-free, plant-based
Storage: Refrigerate immediately
Unopened: 1-2 weeks past expiration
Spoilage signs: Sour smell, curdling, thick texture
Tip: Don't freeze - will separate
Storage: Keep refrigerated at all times
Unopened: 3-5 days past expiration
Spoilage signs: Separation, sour smell, chunky texture
Use: Coffee, cooking, baking
Storage: Refrigerate in original container
Unopened: 1-2 weeks past expiration
Spoilage signs: Mold, extremely thick texture
Note: Naturally tangy and thick
Complete storage guide for all cheese varieties and types
Types: Cheddar, Swiss, Parmesan, Gouda
Storage: Wrap in cheese paper or parchment
Mold: Can cut off with 1-inch margin
Freezing: 6-8 months (texture changes)
Types: Brie, Camembert, goat cheese, feta
Storage: Keep in original packaging
Mold: Discard entire piece if any mold appears
Note: Higher moisture = shorter shelf life
Types: Fresh mozzarella, ricotta, cottage cheese
Storage: Keep in liquid if applicable
Spoilage: Sour smell, mold, separation
Use quickly: Very perishable
Types: American cheese, cheese spreads, string cheese
Storage: Keep sealed in refrigerator
Advantage: Longer shelf life than natural cheese
Note: Follow package dates closely
Safe storage for fresh eggs, egg products, and cooked egg dishes
Storage: Keep in original carton
Location: Main body of fridge, not door
Test: Float test - fresh eggs sink
Past date: Often good 1-2 weeks past expiration
In shell: 1 week refrigerated
Peeled: 3-5 days refrigerated
Storage: Airtight container
Cool first: Refrigerate within 2 hours
Whites: 2-4 days refrigerated
Yolks: 2-4 days refrigerated
Storage: Airtight containers
Freezing: Whites freeze well, yolks need salt/sugar
Types: Quiche, egg salad, casseroles
Storage: Airtight containers
Reheating: Heat to 165°F
Safety: Don't leave at room temp > 2 hours
Storage guidelines for yogurt, kefir, and other fermented dairy products
Types: Regular, Greek, plant-based
Storage: Keep refrigerated and sealed
Separation: Liquid on top is normal
Greek advantage: Lasts slightly longer
Storage: Refrigerate in original container
Separation: Normal, shake before use
Spoilage: Mold, off smell, excessive sourness
Note: Naturally tangy and effervescent
Storage: Keep refrigerated and sealed
Unopened: 1-2 weeks past expiration
Spoilage: Mold, separation, off smell
Tip: Don't double-dip to prevent contamination
Storage: Wrap tightly, refrigerate
Unopened: 2-3 weeks past expiration
Spoilage: Mold, sour smell, separation
Freezing: Texture changes, best for baking