Yogurt

No. Yogurt presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve yogurt in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Yogurt is often made from cow’s milk, which is a common food allergen in young children, accounting for about 20% of all childhood food allergies. And, while many yogurts are made from other milks, dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6 and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their appropriate pediatric health professionals.

For those with older children who are lactose intolerant (which is actually uncommon for infants), there’s good news as well: yogurt may be better tolerated by those with lactose intolerance, as it has lower lactose content than milk itself and because probiotics in the yogurt also help break down the lactose.

If you have a strong family history of milk allergy or suspect that baby may be allergic to dairy products, you can consult an allergist before introducing yogurt. The allergist may advise you that the risk of home-based introduction is low. Alternatively, you may be offered the opportunity to introduce yogurt under medical supervision in the clinic, also known as an oral food challenge. As with all common allergens, start by serving a small quantity for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future servings.

Yes. Yogurt is rich in protein, fat, and carbohydrates to provide the building blocks for baby’s growth and development. It’s also rich in nutrients such as calcium, zinc, choline, potassium, and omega-3 fatty acids, as well as vitamins A, B6, B12, and D. Together, these nutrients aid in baby’s bone development; eye, skin, and immune health; energy, and much more. Plus, it contains probiotics that help support baby’s developing gut microbiome.

When sharing yogurt with babies under 12 months of age, avoid varieties that contain honey, which is associated with a risk of infant botulism.

When choosing a plant-based yogurt to share regularly with baby, look for a product with no or low added sugars that is fortified with calcium and vitamin D. Soy yogurt tends to be the most protein-rich substitute and is commonly fortified. 

But which plant-based yogurt is best for your family depends on what your priorities are. Some plant-based yogurts don’t contain as much protein, fat, calcium, or vitamin B12 as their animal-based counterparts, which are nutrients that are especially important for vegan babies. If a child has food allergies, know that there are lots of yogurt options to choose from, with ingredients ranging from soy, oat, pea protein, coconut, cashew, almond, macadamia nut, fava bean, cassava, plantain, and more.

Full-fat (or whole milk) plain yogurt that has been pasteurized is best for babies. Greek yogurt is especially helpful for babies starting solids because it clings well to spoons and fingers. Otherwise, specific types of yogurt have different tastes and nutritional strengths, so have fun experimenting. In general, goat yogurt, Greek yogurt, and sheep milk yogurt varieties tend to have more protein than cow milk yogurt.

No. Babies have immature immune systems that are still developing, and raw milk yogurt can harbor pathogenic bacteria and other potential contaminants that can increase the risk of foodborne illnesses, which babies are particularly sensitive to. Pasteurization—the process of heating a food to a certain temperature to kill bacteria—helps reduce the risk of foodborne illness and thus makes food safer to eat. For these reasons and more, many medical organizations recommend that all milk for human consumption should be pasteurized. In yogurt making, pasteurization of milk occurs before probiotic cultures are added to create yogurt, so its probiotic benefits are maintained.