Understanding Best-By Dates & Raw Dairy: Setting the Record Straight
posted on
May 17, 2025
Let’s talk about dates — and no, not the kind you eat or the kind you go on. We’re talking about the “Best By,” “Sell By,” and “Use By” labels you find on your food.
Many of you have asked:
“How long will my raw milk last?”
“Is it safe past the best-by date?”
And even, “What does that date really mean?”
Let’s clear the cream from the milk, shall we?
What Do Best-By Dates Actually Mean?
Best-by dates are a modern invention, introduced in the 1950s and popularized by the 1970s—not because food suddenly became more perishable, but because consumer habits changed.
Today, there’s a mix of date labels on store shelves:
- Packed on/Bottled on – The day it was packaged.
- Sell by – The retailer’s deadline to sell it. Not an expiration date.
- Best by/Use by – An estimate of when the product is at peak freshness or quality.
But here’s the key:
These dates are not federally regulated (except for infant formula), and manufacturers can choose them at their own discretion. That means your milk could be perfectly fine well beyond the best-by date.
Raw Dairy: Real Food, Real Shelf Life
Raw dairy isn’t like its pasteurized counterpart. It’s alive, full of beneficial bacteria and enzymes that naturally help preserve it. That’s why it often ages rather than spoils, developing flavor instead of rotting overnight.
With proper storage, raw dairy can last:
- Raw Milk: 7–14 days in a cold fridge (34–38°F)
- Raw Cream: 7–10 days (or more, depending on fat content)
- Raw Butter: 3+ weeks in the fridge, 6+ months in the freezer
- Raw Yogurt/Kefir: 2–4 weeks, sometimes longer
- Soured Milk: Can still be used for baking and fermenting!
Of course, shelf life depends on how it’s handled:
- Keep containers sealed
- Always use a clean spoon (no double-dipping!)
- Store on the back of the fridge shelf, not the door
Raw Dairy Storage Guide
Here’s a handy reference chart:
Product | Fridge (34–38°F) | Freezer | Still Safe When… |
Raw Milk | 7–14 days | Not recommended | Slight sour smell = baking gold! |
Raw Cream | 7–10 days | Up to 3 months | Thickens slightly, turns into cultured cream |
Raw Butter | 3–4 weeks | 6+ months | Aroma may deepen but still delicious |
Raw Yogurt/Kefir | 2–4 weeks | 2–3 months | Tang gets stronger, but still good |
Soured Milk | N/A | N/A | Use in pancakes, biscuits, and marinades! |
Knowledge is Power — Don’t Fear Raw Dairy
We understand raw milk has been unfairly labeled as “risky” over the years, but the truth is, with clean handling and trusted sources, raw dairy is a powerhouse of nutrition and flavor.
Pasteurization was introduced as a safety net when industrial dairies lacked sanitary standards. But here at Little Captain Creek Farm, we prioritize cleanliness, proper storage, and gentle herd care.
So yes, raw dairy may smell, separate, or sour—but that doesn’t mean it’s unsafe. It’s just doing what real, living food does.
Trust Your Senses
Instead of depending entirely on printed dates, get to know your food:
- Smell it
- Taste a tiny bit
- Watch for signs of spoilage (off-color, rancid odor, mold)
Remember: Spoiled food is obvious. Don’t let a printed date make that decision for you.
The Bottom Line?
- Best-by dates are just a guide, not a guarantee or a deadline.
- Raw dairy can last longer than you think—with the added bonus of probiotic benefits and traditional uses for soured milk.
- And most importantly, you’re in charge of your fridge, not the label.
Let’s reduce waste, trust our senses, and keep real food real.
With gratitude,
– The Little Captain Creek Farm Team
