45 dairy & eggs items with published storage times, 16 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Butter | — | 1–2 months | Refrigerate at 40°F (4°C) or below |
| Buttermilk | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Cheese (hard such as cheddar, swiss, block parmesan) | 3–4 weeks | 6 months | Refrigerate at 40°F (4°C) or below |
| Cheese (parmesan; shredded or grated) | — | 12 months | Refrigerate at 40°F (4°C) or below |
| Cheese (processed slices) | — | 3–4 weeks | Refrigerate at 40°F (4°C) or below |
| Cheese (shredded; cheddar, mozzarella, etc.) | — | 1 month | Refrigerate at 40°F (4°C) or below |
| Cheese (soft such as brie, bel paese, goat) | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Cheese Curds (fresh, unaged) | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Coconut milk (dairy & eggs) | 7–10 days | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Coffee creamer (liquid refrigerated) | — | 3 weeks | Refrigerate at 40°F (4°C) or below |
| Coffee creamer (powdered) | 2–3 months | 2 years | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Cottage cheese | 5–7 days | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Cream (half and half) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Cream (heavy) | — | 10 days | Refrigerate at 40°F (4°C) or below |
| Cream (light) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Cream (whipped, sweetened) | — | 1 day | Refrigerate at 40°F (4°C) or below |
| Cream (whipping, ultrapasteurized) | 1 week | 1 month | Refrigerate at 40°F (4°C) or below |
| Cream cheese | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Dips (sour cream based) | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Egg dishes | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Egg substitutes (liquid) | 3 days | 7 days | Refrigerate at 40°F (4°C) or below |
| Eggnog (commercial) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Eggs (hard boiled cooked) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Eggs (in shell) | — | 3–5 weeks | Refrigerate at 40°F (4°C) or below |
| Eggs (raw whites, yolks) | — | 2–4 days | Refrigerate at 40°F (4°C) or below |
| Ghee | — | 1–2 years | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Kefir (fermented milk) | 1–2 days | 1 week | Refrigerate at 40°F (4°C) or below |
| Margarine | — | 6 months | Refrigerate at 40°F (4°C) or below |
| Milk (lactose-free) | 1 week | Not recommended | Refrigerate at 40°F (4°C) or below |
| Milk (plain or flavored) | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Nacho cheese (store bought) | 2 weeks | 2 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Pimento cheese (packaged) | 4 weeks | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Powdered milk | 3 months | 3–5 years | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Pudding | 2 days | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Quark (fresh cheese) | — | 7–10 days | Refrigerate at 40°F (4°C) or below |
| Rice milk | 7–10 days | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Ricotta | 1 week | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Sour cream | — | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Soy milk | 7–10 days | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| String Cheese | — | 5 months | Refrigerate at 40°F (4°C) or below |
| Vegan Cheddar Cheese | 3–7 days | 4 months | Refrigerate at 40°F (4°C) or below |
| Whipped cream (aerosol can) | — | 3–4 weeks | Refrigerate at 40°F (4°C) or below |
| Whipped topping (aerosol can) | — | 3 months | Refrigerate at 40°F (4°C) or below |
| Whipped topping (tub) | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Yogurt | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
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