It is generally safe to leave a defrosted liver soaked in milk in the fridge for 24 hours, but it's important to follow proper food safety guidelines to ensure the quality and safety of the liver. Here are some points to consider:
Refrigeration: Once the liver has been defrosted, it should be kept in the refrigerator at a temperature below 40°F (4°C). Leaving it in the fridge helps prevent bacterial growth and spoilage.
Soaking in milk: Soaking liver in milk is a common technique used to reduce its strong flavor and remove any potential bitterness. The milk helps to tenderize the liver and can improve its taste. You can soak the liver in milk for several hours or overnight in the refrigerator.
Storage time: After defrosting, liver should be used within a day or two for the best quality and safety. After 24 hours of soaking in milk, it's ideal to cook and consume the liver.
Quality: The longer you leave the liver in the milk, the more the texture and flavor might change. While 24 hours should be acceptable, prolonged soaking might alter the liver's characteristics.
Cross-contamination: Make sure to store the liver in a separate container, away from other foods in the refrigerator. This helps prevent cross-contamination and ensures the liver doesn't come into contact with raw meats or other potentially hazardous foods.
Always use your judgment and if there's any doubt about the liver's quality or safety, it's better to discard it rather than risk foodborne illness. When cooking liver, ensure it reaches a safe internal temperature of 160°F (71°C) to kill any harmful bacteria that might be present.