Is it safe to eat old and sour curd? The right way to eat curd?

Shalini, a software developer from Gurgaon,, reached out for medical emergency after eating a bowl of curd with her regular meal, which initially seemed normal to the doctors, but later when they found out that the lady consumed homemade curd, which was 3-4 days old,, that led to severe food poisoning. Well, in most Indian households old, stale and sour curd is often used in making several delicacies or is simply consumed with meals, assuming it to be safe,, as curd is made by the process of fermenting. Here’s all you need to know about curd.

Dahi, also known as curd is a staple in most Indian households, loved for its enticing taste and health benefits. Due to rise to its cool potency, curd is often believed to be the best option for people suffering from digestive ailments, but little do we know that consuming curd in the wrong way can do more harm than good as the lactobacillus in curd turns into a breeding ground forli and Listeria once the acidity levels drop.

Slightly sour curd that has been stored properly refrigerated and not older than 2–3 days is usually safe to consume. In fact, some Indian recipes like kadhi, dhokla, or curd rice taste better with mildly sour curd. Food safety experts advise caution when it comes to consuming curd that has been stored for more than 3–5 days. Once curd turns overly sour and develops fungal growth or an ammonia-like odor, it indicates spoilage. Eating such curd can lead to stomach infections, bloating, or even food poisoning. Experts from the Food Safety and Standards Authority of India (FSSAI) recommend storing homemade curd in airtight containers and consuming it fresh for maximum probiotic benefit.

Food safety experts advise caution when it comes to consuming curd that has been stored for more than 3–5 days. Once curd turns overly sour and develops fungal growth or an ammonia-like odor, it indicates spoilage. Eating such curd can lead to stomach infections, bloating, or even food poisoning. Experts from the Food Safety and Standards Authority of India (FSSAI) recommend storing homemade curd in airtight containers and consuming it fresh for maximum probiotic benefit.

A study published in the International Journal of Food Microbiology (2020) investigated the microbial safety of fermented dairy products. It found that curd stored at room temperature for over 24 hours showed a significant increase in harmful bacteria such as E. coli and Listeria once acidity levels dropped. Refrigerated curd remained safe up to 3 days but began to lose its probiotic quality after that. This supports the expert view that curd should be consumed within 2–3 days for both safety and nutrition.

Smell Test: Fresh curd has a pleasant, tangy aroma. A strong sour or foul smell is a warning.

Texture: Good curd is creamy and uniform. If it becomes watery, grainy, or slimy, it may be spoiled.

Taste: Mild sourness is normal, but a bitter or sharp taste indicates it's past its best.

Color: Fresh curd is white or off-white. Yellowish tint or mold spots are signs of spoilage.

Storage Time: Homemade curd stays good for 2–3 days in the fridge. Commercial curd may last 5–7 days post opening.

How to eat curd the right way?

A simple way to eat fresh curd is by adding honey/ jaggery to it along with a dash of salt.

Also, freezing curd breaks down its texture, making it watery and grainy once thawed. Not recommended unless using in cooking.

However, in case you are consuming curd in cold weather it is best to add black pepper, black salt and cumin powder to balance the potency and make it more beneficial for health.