Because I use mustard for my own consumption only occasionally, I am buying smallest available packages (350 g) but after opening I can see unused mustard slowly changing into "water" and solid component. I understand that every food deteriorates but I would like to understand something more about this.
- Why it does not deteriorate this way in unopened package?
- Is there some advice to slow down the process? Or even a way to simply renew its original consistence?