Often, yes — but check it before you trust the date. Most yogurt dates mark peak quality, not a safety cutoff, as long as it stayed cold and sealed.
The date stamped on a yogurt lid is almost always a best-by date set for peak flavor and texture, not a countdown to spoilage. Store-bought yogurt is fermented and already fairly acidic, which slows down a lot of the bacteria that cause food poisoning.
That doesn't mean every container past its date is fine. An unopened tub in the back of the fridge is a different situation than one that's been opened, scooped into with dirty spoons, and left out on the counter during breakfast.
Terms like sell-by, best-by, and use-by are manufacturer quality guides, not government safety deadlines — in the US, only infant formula has a legally required safety date. Manufacturers set them conservatively to protect flavor, texture, and their own liability, so plenty of yogurt is still good for a while after, especially if it never left a cold fridge.
An unopened, refrigerated yogurt is often fine for about 1-2 weeks past the printed date. Once opened, treat it more like a standard leftover and use it within about a week, kept at 40°F (4°C) or below the whole time, with the lid resealed tightly between uses rather than left ajar in the door.
A thin layer of clear liquid (whey) on top is normal and safe to stir back in — that's not a spoilage sign, just protein and liquid separating a bit, and it happens more in yogurt with fewer stabilizers or thickeners.
An unopened tub that's stayed cold the whole time has the best odds of being fine past the date, since nothing from a spoon or the air has introduced new bacteria. Once you've opened it, dipped a spoon in more than once, or left it out during breakfast for an hour, spoilage moves faster — treat that yogurt as more time-sensitive and use it within a few days rather than stretching it to the edge of a week. Individual single-serve cups tend to hold up a little better than a big shared tub for exactly that reason, since each one stays sealed until you're ready for it.
The date on yogurt is a starting point, not a verdict. Trust your nose and eyes over the lid, and lean toward caution if the container was opened or mishandled.
No — that's whey, a natural byproduct of yogurt separating slightly in the container. It's safe to stir back in or pour off. Mold, fizzing, or a sour off-smell are the real warning signs.
It's less likely to be good by then, especially if opened. An unopened tub might still be fine if it's been kept consistently cold, but check carefully for smell, texture, and mold first.
Yes — yogurt can be frozen for about 1-2 months, though the texture turns grainier after thawing. It's better suited for smoothies or baking than eating plain once thawed.
Not meaningfully — both follow the same rules around refrigeration, sealing, and visible spoilage signs. Greek yogurt's thicker texture just makes small changes a little easier to notice.