Notwithstanding that oft-repeated rhyme scientists use to guide food safety decisions, a UC Cooperative Extension specialist offered some more detailed advice in a newspaper article today that people can follow when they open a carton of yogurt or a hunk of cheese to find a spot of mold.
Ed Blonz of the Contra Costa Times contacted UC Davis dairy specialist emeritus John Bruhn when preparing to answer a reader question about moldy dairy products.
In a nutshell, Bruhn told the reporter:
- Creating an acidic atmosphere using a vinegar-soaked cloth or paper towel might help in controlling mold growth, but it's not always reliable
- If there is a spot of mold in a yogurt container, remove a tablespoon of the product with the mold
- With cheese, cut about 3/4 to 1 inch around the mold contamination
And I'll add . . . when in doubt, throw it out.