• Broadfern@lemmy.world
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    9 days ago

    Only on milk. Learned that one the hard way.

    Refrigerated meat (namely poultry, don’t do red meat so idk) also mostly gets tossed after the one week mark but I have a weaker immune system. Although, living in the US I don’t like eating too much meat for that same reason.

    Dry goods are fine unless there’s mold or bugs.

    Everything else gets the sniff test, or only goes if there’s visible mold. ¯\(ツ)

      • RebekahWSD@lemmy.world
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        9 days ago

        It really varies wildly with milk, at least for me. I’ve had it be good for a week after the date, and sometimes it’s already bad a day or two before the date. Always gotta test it!

        • sik0fewl@piefed.ca
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          9 days ago

          I’ve noticed that higher fat content seems to last longer. e.g., 2% seems to stay fresher for longer than skim.

          • RebekahWSD@lemmy.world
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            9 days ago

            I only ever buy whole milk and its still so variable! I tell it whenever I put it in the fridge to be good, but it does not listen.

    • foxymochakitten@slrpnk.net
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      9 days ago

      Same thing, I don’t fuck around with milk or meat. Otherwise I try to use my best judgment. Saw someone say they threw out unopened baking powder that had expired and ngl I was a little bit horrified…

      • EvilHankVenture@lemmy.world
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        7 days ago

        Baking powder is one that does go bad. It won’t make you sick but it will stop working. Although throwing it out without testing it is crazy. You just have to put a little into warm water and if it bubbles it is still good.

        • foxymochakitten@slrpnk.net
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          7 days ago

          Right yeah like it won’t make you sick but you don’t know it’s off yet. Plus you could add a little bit extra if it is a bit “flat”

    • livligkinkajou@slrpnk.net
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      9 days ago

      Even badly expired milk, like when it starts to sour and get clumps, can still useful, as you can still use them in recipes, like baking cookies and cakes

      • JacobCoffinWrites@slrpnk.net
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        9 days ago

        We used to make batches of farmers cheese with spoiled milk, and I think give the whey to our tomato plants. You can also then use the cheese to make syrniki which is awesome. These days we’re not buying much milk so it hasn’t come up as much.