That depends on a lot of variables. How clean were the utensils that is was fermented in? How clean is the dish it’s stored in? How cold are you storing it? When you pack it, will it get warm at all? Are you storing it in clear glass or an opaque container?

Basically, the colder you can keep it, the longer it will keep because you will have slowed down fermentation and growth of mold. Also, raw milk products seem to be less prone to mold, at least in my experience.  If factors are optimal, I would say you could have raw yogurt or yogurt cheese for a couple months without spoilage, though it will get more sour. Some say that stirring the mixture a couple times a week helps prevent mold growth.

Thank you so much! I was planning on being out of town for 2 or 3 weeks, and I will have access to a refrigerator…so hopefully I can pack enough! Thanks for the tip about stirring, too, I’ll have to try that!