Keep yogurt refrigerated at 40 °F (4 °C) or below and use it within 1–2 weeks of purchase — or by the printed date, whichever the label requires. Best freezer quality is 1–2 months, with separation on thawing.
In the EU/UK, yogurt usually carries a use-by (safety) or best-before (quality) date — check which one your pot has, because they mean different things. In the US most yogurt dates are quality dates.
Safe to freeze; thawed yogurt separates and turns grainy. Fine for smoothies and baking, poor for eating plain.
Freeze in portions destined for the blender. Frozen yogurt cubes go into smoothies without thawing at all.
Prepare & portion. Portion into ice-cube trays or small containers; leave headspace.
Package. Airtight containers or trays transferred to a freezer bag once solid.
Thaw & use. Use frozen in smoothies, or thaw overnight in the refrigerator and stir well.
Thaw overnight in the refrigerator; stir before use. Use within a few days.
Do not refreeze thawed yogurt. The general rules are in the refreezing guide and the Refreezing Decision tool.