Raw Unpasteurized MilkShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Raw unpasteurized milk should never be stored at pantry temperatures due to rapid bacterial growth and severe health risks. It must be kept refrigerated at all times, though consumption is not recommended.
Refrigerator
Not RecommendedNot recommended for consumption
The FDA and USDA strongly advise against consuming raw unpasteurized milk due to the risk of harmful bacteria such as Salmonella, E. coli, and Listeria. If, against recommendations, it is stored, it must be kept at 40°F (4°C) or below. However, refrigeration does not eliminate the inherent risks.
Freezer
Not RecommendedNot recommended for consumption
Freezing raw unpasteurized milk does not kill harmful bacteria and does not make it safe for consumption. The FDA and USDA advise against its consumption due to severe health risks. Freezing may also affect the quality and texture of the milk.
Signs of Spoilage
- Sour or off odor
- Curdling or thickening
- Bitter or off taste (do not taste to check for spoilage)
- Discoloration
Room Temperature Safety
40°F–140°F
Raw unpasteurized milk should never be left at room temperature. It is highly perishable and can rapidly grow dangerous bacteria within the danger zone (40°F–140°F). Discard any raw milk left out for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).
Safe Handling
The FDA and USDA strongly advise against consuming raw unpasteurized milk due to the risk of serious illness from harmful bacteria.
Pasteurization is the only effective method to kill harmful bacteria in milk and make it safe for consumption.
Always keep milk and dairy products refrigerated at 40°F (4°C) or below.
Avoid cross-contamination by keeping raw milk separate from other foods, especially ready-to-eat items, if handled for non-consumption purposes.