Greek yogurt baby food

When Can Babies Eat Yogurt? - First Foods for Babies

When can babies eat yogurt?

Yogurt can be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Heard babies can’t have dairy? Dairy in the form of a solid food like yogurt is okay to introduce before 12 months, though babies should not be given cow’s milk until closer to 12 months of age, because a baby’s digestive system may not well tolerate cow milk protein in large quantities and cow’s milk is nutritionally incomplete.1 2 3 For more information on introducing milk and how many servings of dairy baby should be having, see our Milk FAQs.

Background and origins of yogurt

Milk and bacteria might not seem like a match made in heaven, but that’s exactly what yogurt is—milk (from cow, sheep, goat, water buffalo, yak, camel, and more) fermented with bacterial cultures until it is nearly solid. While the word yoghurt is Turkish in origin, the same basic food has been made and eaten throughout Europe, North Africa, and Asia for thousands of years. This long history has led to many distinct forms of yogurt and yogurt byproducts, including thinner, drinkable yogurts, dried yogurt, and yogurt-like foods such as skyr and labneh. Yogurt can be enjoyed on its own or used in cooking and baking, both in savory and sweet dishes.

★Tip: Large containers of yogurt are typically more affordable per ounce/milliliter than small, single-serving containers.

Recommended Guide: 50 Fantastic First Foods for Babies

Is yogurt healthy for babies?

Yes. Full-fat yogurt (from any animal) is full of nutrients that babies need to grow and thrive. Yogurt contains high levels of the all-important calcium for bone development, some vitamin A for eye, skin, and immune health, all B-vitamins for energy, zinc for immune health, and potassium. Yogurt is also a great source of protein, carbohydrates, and fats. Just be sure to offer baby whole milk (full-fat) yogurt. Babies needs lots of fat at this age to support cell structure, metabolism, brain, gut, immune, and nervous system development.4 5 6 7 That said, keep tabs on baby’s overall dairy intake as excess dairy consumption is associated with iron deficiency anemia.8 9 For more on how much dairy is okay, see our Milk FAQs.

Notably, the probiotic cultures that turn milk into yogurt can be incredibly beneficial for babies, whose microbiome (the friendly bacteria that live in the digestive tract) rapidly develops in the first few years of life.10 Because the microbiome may influence heart, brain, metabolic, and, especially, immune health, regular intake of probiotic-rich foods such as yogurt, or its cousin, kefir, builds beneficial microbial colonies in the gut.11 12

Lastly, there are differences in yogurt from pasture-raised animals versus conventional farms. For example, yogurt made with milk from pasture-raised cows has been shown to be higher in omega 3 fats and other nutrients than from cows raised on grain.13 14 Non-organic dairy products may also contain pesticide residues (including DDT, an endocrine-disrupting chemical) that may adversely affect a child’s physical, mental and behavioral health.15 16 Organic dairy often – but not always – is more expensive than conventional, so if organic is not possible for you, consider making your own yogurt. Regardless, all plain yogurt varieties are beneficial. If food security is a concern for you, look into online resources such as FindHelp and Feeding America to identify local food aid resources near you.

Is raw milk yogurt safe for babies?

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 can be fatal to babies. Pasteurization—the process of heating a food to a certain temperature to kill bacteria—is fundamental to reducing the risk of foodborne illness and thus making food safer to eat.17 For these reasons and more, many medical organizations recommend that all milk for human consumption should be pasteurized.18 In yogurt making, pasteurization of milk occurs before probiotic cultures are added to create yogurt, so its probiotic benefits are maintained.

What is the best yogurt for babies?

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.

Which plant-based yogurts are best for babies?

Plant-based yogurt options are nearly limitless with ingredients ranging from soy, oat, pea protein, coconut, cashew, almond, macadamia nut, fava bean, cassava, plantain, and more. Note that some of these “yogurts” may not contain probiotic cultures, and many contain added ingredients to improve texture and shelf-life, as well as sugar to improve flavor.

Unfortunately, plant-based yogurts often 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 shopping for a plant-based yogurt, opt for a brand with no added sugars that is fortified with calcium and vitamin D. Soy yogurt tends to be the most protein-rich substitute and is commonly fortified. For more guidance on milk substitutes, see our Milk FAQs.

Tip: Read labels and avoid yogurts that have added sugars such as maple syrup, blended fruits, and honey (which can also cause infant botulism).

Is yogurt a choking hazard for babies?

No, though in theory an individual can choke on any food or liquid. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Is yogurt a common food allergen?

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.19 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.20 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.21 22

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. 23

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.

Recommended Guide: Introducing Allergens to Babies

How do you prepare yogurt for babies with baby-led weaning?

Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.

6 to 9 months old: Offer full-fat (whole milk), pasteurized, plain yogurt. Greek yogurt is perfect for this age and will be easiest for babies to self-feed. Let baby scoop up the yogurt with their hands and/or eat from a pre-loaded spoon (passing the spoon in the air will make it easier for baby to grab). If you have already successfully introduced nut or seed butters, mixing them into yogurt will pack an extra nutritional punch and make the yogurt a bit thicker (and, thus, less likely to fall off the spoon).

9 to 12 months old: At this age babies are starting to get a bit more dexterous with their fingers and may be able to pick up pre-loaded spoons independently. Continue to offer full-fat (whole milk), pasteurized, plain yogurt or full-fat Greek yogurt and give baby plenty of opportunities to pick up the pre-loaded spoon independently. Note that many babies will tire with this activity quickly so don’t worry if you need to go back and forth between letting baby eat yogurt with their fingers, a pre-loaded spoon handed over the air, or a pre-loaded spoon resting on the edge of a bowl. Multiple spoons at the same time will help!

12 to 24 months old: In this age range, if you are still pre-loading spoons and handing them over in the air, this is a good time to pre-load the spoon and leave it on the edge of the bowl for the toddler to pick up independently and practice using. Be patient: consistent, independent utensil use may not come until closer to 15 – 18 months of age. Importantly, it is very common for toddlers and kids to consume too much dairy, which can lead to iron deficiency anemia. A child only needs around 2 to 2.5 servings of dairy per day or an equivalent calcium-rich food. Check out our Milk FAQs for more information.

For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.

Recipe: Greek Yogurt with Banana Sticks

Yield: ¼ cup (60 milliliters)
Cooking Time: 5 minutes
Age: 6 months+


  • ¼ cup (60 milliliters) Greek yogurt
  • Optional: pinch of cinnamon
  • ½ medium banana

This recipe contains a common allergen: dairy. Only serve after this allergen has been safely introduced.


  1. Place the yogurt in a small bowl with suction. Stir in cinnamon if desired.
  2. Cut the banana (with the peel still on) in half and save the other half in the fridge for later. Peel the half banana and, gently, use your index finger to separate it into three separate spears (see a video demonstrating this technique here. )
  3. Serve: For a 6- to 12-month-old baby, demonstrate how to dip the banana sticks into the yogurt. For older toddlers, teach them to peel the banana themselves, break off pieces, and dip it into the yogurt on their own.

To Store: Store prepared or leftover yogurt in an air-tight container in the refrigerator for up to one week.

Flavor Pairings

Yogurt has a creamy tartness that goes well with bright fruit flavors, such as blueberry, raspberry, banana, pomegranate, kiwi, pear, or strawberry. That creaminess also provides a great base for the mellow, nutty flavors from peanut, macadamia nut, pistachio, sesame, and flaxseed. Yogurt makes a delicious dip, especially when combined with herbs like mint and cilantro or spices like ginger, cumin, or paprika.

Reviewed by

J. Truppi, MSN, CNS

V. Kalami, MNSP, RD, CSP

K. Grenawitzke, OTD, OTR/L, SCFES, IBCLC, CNT

S. Bajowala, MD, FAAAAI. Board-Certified Allergist & Immunologist (allergy section)

R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist

  1. Martin, C. R., Ling, P. R., & Blackburn, G. L. (2016). Review of Infant Feeding: Key Features of Breast Milk and Infant Formula. Nutrients, 8(5), 279. DOI: 10.3390/nu8050279. Retrieved April 30, 2021.
  2. Martin, C. R., Ling, P. R., & Blackburn, G. L. (2016). Review of Infant Feeding: Key Features of Breast Milk and Infant Formula. Nutrients, 8(5), 279. DOI: 10.3390/nu8050279. Retrieved April 30, 2021.
  3. Leung AK, Sauve RS. (2003). Whole cow’s milk in infancy. Paediatrics Child Health, 8(7), 419-421. DOI: 10.1093/pch/8.7.419. Retrieved April 30, 2021.
  4. Lee, H., Padhi, E., Hasegawa, Y., Larke, J., Parenti, M., Wang, A., Hernell, O., Lönnerdal, B., & Slupsky, C. (2018). Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development. Frontiers in pediatrics, 6, 313. DOI: 10.3389/fped.2018.00313. Retrieved April 30, 2021.
  5. Delplanque, B., Gibson, R., Koletzko, B., Lapillonne, A., & Strandvik, B. (2015). Lipid Quality in Infant Nutrition: Current Knowledge and Future Opportunities. Journal of pediatric gastroenterology and nutrition, 61(1), 8–17. DOI: 10.1097/MPG.0000000000000818. Retrieved April 30, 2021.
  6. Pietrzak-Fiećko, R., & Kamelska-Sadowska, A. M. (2020). The Comparison of Nutritional Value of Human Milk with Other Mammals’ Milk. Nutrients, 12(5), 1404. DOI: 10.3390/nu12051404. Retrieved April 30, 2021.
  7. O’Sullivan, T A, Schmidt, K A, & Kratz, M, (2020). Whole-Fat or Reduced-Fat Dairy Product Intake, Adiposity, and Cardiometabolic Health in Children: A Systematic Review, Advances in Nutrition, 11 (4), 928–950, DOI: 10.1093/advances/nmaa011. Retrieved April 30, 2021.
  8. Joo, E. Y., Kim, K. Y., Kim, D. H., Lee, J. E., & Kim, S. K. (2016). Iron deficiency anemia in infants and toddlers.  Blood research, 51(4), 268–273. DOI: 10.5045/br.2016.51.4.268. Retrieved May 3, 2021.
  9. Paoletti, G., Bogen, D. L., & Ritchey, A. K. (2014). Severe iron-deficiency anemia still an issue in toddlers. Clinical pediatrics, 53(14), 1352–1358. DOI: 10.1177/0009922814540990. Retrieved May 3, 2021.
  10. Moore, R. E., & Townsend, S. D. (2019). Temporal development of the infant gut microbiome. Open biology, 9(9), 190128. DOI: 10.1098/rsob.190128. Retrieved April 30, 2021.
  11. Conlon, M. A., & Bird, A. R. (2014). The impact of diet and lifestyle on gut microbiota and human health. Nutrients, 7(1), 17–44. DOI: 10.3390/nu7010017. Retrieved April 30, 2021.
  12. Burokas A, Moloney RD, Dinan TG, Cryan JF. (2015). Microbiota regulation of the Mammalian gut-brain axis. Advances in Applied Microbiology, 91, 1-62. DOI: 10.1016/bs.aambs.2015.02.001. Retrieved April 30, 2021.
  13. O’Callaghan, T.F., Mannion, D.T., Hennessy, D., McAuliffe, S. , O’Sullivan, M., et al. (2017). Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. Journal of Dairy Science, 100(8), 6053-6073. DOI:10.3168/jds.2016-12508. Retrieved August 17, 2020.
  14. Schwendel, B.H., Wester, T.J., Morel, P.C., Tavendale, M.H., Deadman, C., et al. (2015). Invited review: organic and conventionally produced milk-an evaluation of factors influencing milk composition. Journal of Dairy Science, 98(2), 721-746. DOI:10.3168/jds.2014-8389. Retrieved August 17, 2020.
  15. Patisaul, H. B., & Adewale, H. B. (2009). Long-term effects of environmental endocrine disruptors on reproductive physiology and behavior. Frontiers in behavioral neuroscience, 3, 10. DOI: 10.3389/neuro.08.010.2009. Retrieved May 4, 2021.
  16. Owino, V. O., Cornelius, C., & Loechl, C. U. (2018). Elucidating Adverse Nutritional Implications of Exposure to Endocrine-Disrupting Chemicals and Mycotoxins through Stable Isotope Techniques.  Nutrients, 10(4), 401. DOI: 10.3390/nu10040401. Retrieved May 4, 2021.
  17. WHO Working Group. (1988). Foodborne Listeriosis. Bulletin of the World Health Organization, 66 (4), 421-8. Retrieved May 4, 2021.
  18. Centers for Disease Control and Prevention. Raw Milk Questions and Answers. Retrieved May 4, 2021.
  19. Warren CM, Jhaveri S, Warrier MR, Smith B, & Gupta RS. (2013). The epidemiology of milk allergy in US children. Annals of Allergy, Asthma & Immunology, 110 (5), 370-374. DOI:10.1016/j.anai.2013.02.016. Retrieved May 4, 2021.
  20. El-Agamy, E. (2007). The challenge of cow milk protein allergy. Small Ruminant Research, 68, 64-72. DOI: 10.1016/j.smallrumres.2006.09.016. Retrieved May 4, 2021.
  21. Mukkada, V. (2019). Cow’s milk protein allergy. GI Kids. Retrieved May 4, 2021.
  22. Wood RA, Sicherer SH, Vickery BP, et al. (2013). The natural history of milk allergy in an observational cohort. Journal of Allergy and Clinical Immunology, 131(3), 805-812. DOI:10.1016/j.jaci.2012.10.060. Retrieved May 4, 2021.
  23. Savaiano D. A. (2014). Lactose digestion from yogurt: mechanism and relevance. The American journal of clinical nutrition, 99(5 Suppl), 1251S–5S. DOI: 10.3945/ajcn.113.073023. Retrieved May 4, 2021.

Guide on Best Yogurt for Baby & Toddler (benefits, brands & more!)

Home » Feeding Style » Baby Food Purees » Stage Two » Best Yogurt for Babies & Toddlers

A comprehensive guide on the Best Yogurt for Babies and Toddlers? Yes, please! Find out when you can start serving yogurt, which brands are the best, the ingredient list breakdown, and how to serve yogurt to your baby and toddler. And as a bonus, you’ll also learn 9 delicious ways to flavor plain yogurt! Great for 6+ months regardless of whether you are doing baby food purees or baby-led weaning.

Medically reviewed by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Yogurt for Babies + Toddlers

Wondering what the best yogurt for your baby is and at what age you can serve it? Confused with all of the options in the grocery store?

I did all the research and made this in-depth guide just for you! 😘

In this post we will cover what to look for in yogurt for baby, a round-up of our favorite brands, the difference between Greek and plain yogurt, a list of dairy-free options, when you can safely introduce yogurt to your baby, how to serve to them as a solid food for baby-led weaning, plus 9 great ways to flavor plain yogurt for your baby and toddler, and so much more!

Phew, that sounds like a ton of info 😰, but I promise I made it as concise and complete as possible… cuz I know you have better things to do than spending hours reading about yogurt.

Yogurt for Baby Video

Watch this video to find out more information and how to easily flavor plain yogurt for your baby and toddler.

What to Look for in a Yogurt for Baby

When shopping for yogurt for your baby, the ingredient list should be pretty short:

  • made with whole milk
  • plain or no added sugar
  • has a variety of live active cultures
  • organic, if possible
Whole Milk (Full-Fat)

Whole milk is important for babies because they need healthy fats to develop muscles and bones. Milk is also one of the most important nutrients for brain development. Babies and toddlers need about 31-35 grams of fat a day (30-40% of total calories), depending on activity level, and most of it comes from healthy fats.

Live Active Cultures

Cultures commonly used in yogurts are L. bulgaricus, S. thermophilus, L. acidophilus, Bifidus, L. casei, and L. rhamnosus. These live active cultures do two things: They make the milk turn into yogurt during the fermentation process, and they also provide the gut with probiotics. Probiotics, or good bacteria, are the good guys helping your baby maintain a healthy gut.

Plain or Unsweetened

Always opt for plain or unsweetened yogurt for your baby and toddlers. Sweetened yogurt can have up to 4 teaspoons of added cane sugar in it, which is way too much for babies and toddlers. You can find 9 fun ways to naturally flavor yogurt below.

Organic (if possible)

Yogurt made from organic milk will be free of synthetic pesticides, artificial hormones, antibiotics, and GMOs, which may be potentially harmful to your baby. Generally, the price difference between organic yogurt vs. standard yogurt isn’t huge — you’ll get an average of $0.14 for an ounce of standard yogurt vs. $0.17 for an ounce of organic yogurt. With all that said, you need to do what’s right for your family and budget.

Favorite Brands

Here are some of my favorite brands of yogurt that you can easily find at almost any supermarket. All yogurts taste slightly different, so if your baby doesn’t like one yogurt, you can easily switch to another brand.

Organic Varieties
  • Nancy’s, Organic Plain Whole Milk Yogurt
  • Straus Family Creamery, Plain Yogurt
  • Maple Hill Creamery, Organic Cream on Top Yogurt
  • Stonyfield Organic, Whole Milk Plain Yogurt
  • Wallaby Organic, Whole Milk Greek Yogurt

Other Varieties
  • Siggi’s Whole-Milk Icelandic Yogurt, Plain
  • Redwood Hill Goat Milk Yogurt, Plain
  • Chobani Whole Milk Greek Yogurt

Greek vs. Plain yogurt

Both Greek and standard yogurts are excellent options for your baby and toddlers.

Greek yogurt is strained three times, so it has more protein and a thicker consistency. It also has a more sour taste, which can sometimes be a bit much for some babies or toddlers.

On the other hand, standard yogurt is not typically strained, so it has less protein and a thinner texture. The flavor of standard yogurt is definitely less tart than any Greek variety.

While we generally think that more protein will be better, for young babies and toddlers with still-developing digestive tracts, more protein might be too much for them. Plus, the slightly acidic flavor can be off-putting to some babies and toddlers.

I recommend starting with the standard yogurt and adding Greek yogurt to the menu once your baby is comfortable with yogurt.

Greek yogurt is great:
  • for some babies and toddlers
  • mixed into purees for babies
  • mixed into applesauce for toddlers
  • spooned into reusable pouches (makes them thicker, so they don’t drip as much)
  • for yogurt parfaits
  • for baking
Standard yogurt is great:
  • for all babies and toddlers without a dairy allergy
  • for smoothies
  • mixed into purees for babies
  • mixed into applesauce for toddlers
  • for baking
  • picky eaters

Dairy-Free Options

Plant-based yogurts have grown in popularity in the last couple of years, and I am a huge supporter of serving them to babies, regardless if the baby has a dairy allergy or not. Serving almond, oat, and coconut yogurts to babies will help them gain a wide range of nutrients as well as expand their taste buds. Just like whole milk yogurts, you are looking for dairy-free yogurts that are full of healthy fats (no skim or fat-free) and unsweetened. However, dairy-free yogurts may not provide some of the essential nutrients that dairy varieties provide, like protein and calcium, so make sure your baby is getting those nutrients elsewhere, or the yogurt is fortified. 

Favorite dairy-free brands
  • Forager Project, Organic Dairy-Free Unsweetened Plain Cashewmilk Yogurt Alternative
  • Kite Hill Yogurt, Unsweetened
  • Nancy’s Oatmilk Non-Dairy Yogurt Plain
  • So Delicious Coconutmilk Yogurt Alternative, Unsweetened Plain

Frequently Asked Questions

When can you introduce yogurt to baby?

You can introduce yogurt to your baby anywhere between 4-8 months of age. Since yogurt is nutrient-dense, I recommend serving it to your baby as one of their first foods but consult your pediatrician if there is someone in the family with a dairy allergy. You may be advised to wait until your baby is closer to 6 months. You can introduce plain yogurt to your baby as is, or you can mix a small teaspoon of yogurt with a baby food puree that your baby is already familiar with.

Can yogurt be baby’s first food?

Dairy yogurt is a common allergen and it is recommended to wait to introduce the top eight allergen foods to your baby once a few other well-tolerated foods have been introduced, especially if your baby is at high risk for food allergies.

Is yogurt a common allergen for baby?

Yes, yogurt made from cow’s milk is one of the most common food allergens, so, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it. You may want to talk with your pediatrician about how to safely introduce dairy yogurt if your baby has severe eczema or other food allergies.

Does yogurt cause constipation for babies?

Yogurt may cause constipation in some babies that are sensitive to dairy.

Yogurt for Baby-Led Weaning

Yogurt is still an excellent first food for baby-led weaning. You can simply load up a spoon (this or this one are two of my favorites) and hand the spoon with the yogurt to your baby for them to feed themselves. As they get older, you can place the yogurt into a bowl or sectioned plate and hand your baby the spoon to load and feed themselves.

Feeding Tips

  • Make sure your baby is showing readiness signs for eating – good control of their head and trunk, sitting with minimal assistance, bringing hands or toys to their mouth, and appearing interested in your food when you’re eating.
  • Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that baby is finished with the meal.
  • Pre-loading a spoon is a great way to help your baby be more successful in the early stages of self-feeding. Simply dip a spoon like the NumNum GOOtensil or ChooMee Starter Spoon into a slightly thicker puree, such as oatmeal, Greek yogurt or mashed avocado so that it sticks to the utensil and allow baby to grab the spoon.
  • Throwing spoons is a common phase that all babies go through at one point or another. One of the best ways to handle spoon throwing is to ignore it and keep feeding baby as usual (with an extra spoon you already have at the table). If baby ends up also throwing back up spoons #2 AND #3, simply encourage your baby to eat with their hands until they appear to be finished with the meal.

9 Great Ways to Flavor Plain Yogurt

Here are 9 delicious and fun ways to flavor plain yogurt for both babies and toddlers:

Peanut, Almond, or Seed Butter

Adding nut or seed butter into the yogurt does not only enrich the yogurt with a fun, nutty taste, but it is also a way to gently expose your baby to nuts (read more here about introducing nuts to your baby). You can add a drizzle of maple syrup or honey for a sweeter meal for toddlers over the age of one.

Veggie or Fruit Puree

You can stir in any homemade or store-bought puree into yogurt, which means you literally have endless options on how to flavor plain yogurt. Don’t be afraid to play around and find out what flavor combo your baby likes best!


You can use unsweetened applesauce or an apple puree to give plain yogurt a sweet, fruity taste without adding sugar or honey. Both of my kids love this option.

Mashed Banana and a Pinch of Cinnamon

This one is SO good; it could pass as a dessert. Simply mash some ripe banana, add a pinch of cinnamon, and mix a little yogurt for a luscious option.

Mashed Berries

I have found that using thawed frozen berries gives the yogurt a sweet taste without the extra sugar. I usually thaw my berries and then smash them on a cutting board with the back of a fork before adding them to yogurt. You can use any frozen fruit you have on hand — strawberries, blueberries, blackberries, peaches, cherries, kiwi, pineapple, raspberries, etc.

Cacao Powder

This one is pleasantly and irresistibly delicious. You can even add a drizzle of maple syrup or honey for toddlers over the age of one, and call it a dessert. Note that Cacao powder is different than cocoa powder. Cacao powder isn’t as refined and is considered a superfood. It is high in antioxidants and flavonoids, which makes it an excellent choice for boosting brain functions. Cacao is also higher in protein, fiber, magnesium, and iron than plain unsweetened cocoa powder. However, if cacao isn’t an option, cocoa will also work; just make sure it’s unsweetened.


Adding avocado is a fun, appetizing way to amp up the flavor of plain yogurt. You can also serve this combo on a piece of toast sticks.

Oat Baby Cereal

This is an ideal option for babies that love oat cereal. Adding plain whole milk to yogurts makes the cereal even more nutritious with essential fats and nutrients. I also recommend adding a pinch of cinnamon or cloves to make the dish taste more distinct.

Orange Juice and Vanilla

Using freshly squeezed oranges will boost the vitamin C and add a citrus twist to the yogurt. Vanilla extract brings out the flavor of orange juice, but it is optional.

Favorite Recipes

Here are some more favorite recipes on how to serve yogurt to your baby and toddler.

Homemade Yogurt Melts for Baby

4.56 stars (38 ratings)

These 2-Ingredient Healthy Yogurt Melts are great for babies and toddlers as a cold refreshing treat, as a gumming tool to help ease teething pain, or for a quick yummy snack!

Get the recipe

Pumpkin, Yogurt + Prune Baby Food Puree

5 stars (6 ratings)

A fun seasonal baby food puree that takes only 15 minutes to make and is packed with vitamin A, beta carotene, potassium, protein and iron just from the pumpkin.

Get the recipe

Peanut Butter Banana Melts for Baby + Toddler

5 stars (15 ratings)

These peanut butter banana melts are a perfect healthy frozen treat for baby. Made with 3 ingredients, they are quick to make and are great for baby-led weaning and can help relive teething pains.

Get the recipe

Strawberry Yogurt Popsicle

5 stars (3 ratings)

These 4-ingredient Strawberry Yogurt Popsicles are easy to make and are seriously delicious for the entire family!

Get the recipe

Berry Granola Yogurt Bark

5 stars (14 ratings)

This yummy yogurt bark is perfect for breakfast, snacks or dessert. Made with 4 simple ingredients, it only takes 5 minutes to make a batch of this healthy sweet treat that kids love!

Get the recipe

Base Yogurt
  • 1/4 cup plain whole milk yogurt
  • plus one or more add-ins from below
  • 2 tsp peanut, almond or seed butter
  • 2 ounces veggie or fruit puree, homemade or store-bought
  • 3 tbsp applesauce or apple puree, unsweetened
  • 3 tbsp mashed banana and pinch of cinnamon
  • 3 tbsp mashed berries, frozen and thawed berries are sweeter
  • 1 tsp cacao powder
  • 2 tbsp mashed avocado
  • 2 tbsp baby cereal of choice
  • 1 tbsp orange juice and a splash of vanilla extract
  • In a small bowl, mix together the ingredients you wish to flavor the yogurt with until smooth.

Age: 6 months and up

Yield:4-5 ounces for each flavor

Storage: store in an air-tight container in the fridge for up 3 days. 

Bumkins Baby Bowl

Tripp Trapp High Chair


Bumkins Sleeved Bib

NumNum Pre-Spoon GOOtensils

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10 types of yoghurt everyone should try

Everyone knows that yogurt is a fermented milk product that contains useful microorganisms, vitamins and microelements. At the same time, today there is a huge variety of yogurts on store shelves.

For example, Turkish yogurt and fruit yogurt are completely different types of yogurt, with different flavors and textures. In this article, we have selected 10 main types of yogurt that you should know about in order to choose exactly what is good for you.

1. Drinkable yoghurt with fruit flavors

The most popular type of yoghurt is tasty, low in calories and healthy. Adults love it, kids love it. It can be a great snack or dessert, it can be used to make smoothies and milk shakes, or it can be used as a dressing for fruit salads. Fruit fillers with which yogurts are produced are very different: strawberries, peach, raspberries, blueberries, bananas and many others.

See also: Making smoothies for the benefit of the stomach and figure

2. Yoghurt without fillers

Yoghurt without fillers is a very healthy drink that has a smooth texture and a mild taste without impurities. Such yogurt can be used as a regular fermented milk drink (for example, if you don’t like kefir and fermented baked milk, try yogurt without additives), in cooking (for baking, smoothies, desserts, and even for marinating shish kebab), and for anything .

See also: Delicious desserts - how to make pancakes, pastries, parfaits and smoothies with yogurt

3. Yoghurts for children . First of all, children's dairy and sour-milk products differ in the way they are produced and packaged. In addition, it is desirable that fruit and vegetable fillers for children's yoghurts be "native" for Ukraine: blueberries, raspberries, apples, peaches, carrots, pumpkins. Banana is an exception, but this is only because it is very suitable for baby food. Instead of sugar, yogurts for children are prepared with fructose. It is important to remember that fruit and vegetable yogurt for children is recommended to be given no earlier than eight months of age.

See also: 6 months and older - which dairy products should be given as complementary foods to young children

. Due to the high content of fat (10%) and protein (3.75%), the product has a high nutritional value. Turkish yogurt is prepared exclusively from ingredients of dairy origin, without thickeners and stabilizers. Turkish yogurt can be consumed on its own, combined with fruit and vegetable supplements, and as a dip or salad dressing.

Read also: Sauces and salad dressings — 10 original recipes on kefir

). The sourdough can be plain, without additives, and sometimes with fruit and other fillers - such a sourdough can be an alternative to fruit drinking yogurts (if, for some reason, yogurts do not suit you). For a change, try a bran-and-grain sourdough starter or a high-milk protein sourdough starter that tastes good and is good for your health.

Read also: The unique benefits of fermented baked milk: who, when and how much to drink it

6. Greek yogurt

Greek yogurt is not very popular here, but it is very popular in America. It is a very thick yoghurt that is high in protein and reduced in carbs. With this yogurt, a traditional Greek dish, tzatziki (emphasis on the penultimate syllable), is prepared - a cold appetizer made from yogurt, fresh cucumber and garlic.

Read also: 10 reasons to start eating yogurt - how this product will be useful for you

7. Icelandic yogurt

In the US market, this is one of the main competitors of Greek yogurt, it is called skyr. This product is very thick, it resembles a cross between sour cream and curd mass, it has a sour taste. In Iceland, a traditional dish is prepared with it, which consists of approximately equal amounts of skyr and porridge.

8. Australian yogurt

The texture of Australian yogurt is somewhere in between regular yogurt and Greek yogurt. This product is made from whole milk and has a soft creamy texture. Often cooked with honey.

9. Yoghurts from different types of milk

These are yogurts made from goat, sheep and other types of milk. Sheep's milk yogurt is suitable for those who for some reason do not tolerate cow's milk yogurt (it is similar in taste). Goat milk products have a special taste and smell - and are designed for an amateur.

10. Yoghurts for vegetarians

Vegetarians who do not consume dairy products. If so, try soy yogurt, almond milk yogurt, or coconut yogurt.


What is “Greek yogurt”?

Greek yogurt is obtained by filtering classic yogurt. As a result, whey is removed, and yogurt acquires a dense texture and high nutritional value. Greek yogurt is high in protein in an easily digestible form and low in carbohydrates, low in calories, which makes it accessible to diabetics, children, athletes, people on a healthy lifestyle, diet programs and detox programs. Natural Greek yogurt is a rich source of vitamins, minerals and amino acids. Numerous studies confirm that regular consumption of Greek yogurt has a positive effect on the health of the cardiovascular, endocrine, digestive and immune systems of the body.

Characteristics and Composition of Greek Yogurt Starter

Starter contains traditional strains of bacteria that provide a non-viscous clot, which greatly simplifies the process of whey separation in the manufacture of Greek yogurt. It contains:

Streptococcus salivarius ssp. thermophilus

Lactobacillus delbrueckii ssp. bulgaricus.

Starter is suitable for making both Greek and classic non-viscous yoghurt. The entire cooking process is controlled by you and requires minimal participation. As a result, you get a completely natural product without GMOs, preservatives, stabilizers and thickeners. Prepared Greek yogurt can be eaten neat or used in cooking as a base for dressings, sauces, marinades, and more.

Finished product:

- improves the functioning of the digestive tract;

- contains B and C vitamins, trace elements necessary for the body;

- useful for children and adults;

- used in nutrition, sports and baby food, cooking.

Instructions for making non-viscous yogurt

1. Pour 1-5 liters of boiled or pasteurized milk into a container, temperature +30...+45ºC;

2. Slowly add the starter, stirring the milk until it is completely dissolved;

3. Leave the milk mixture for fermentation.

Leave milk formula up to 1 liter at +24...+30ºC for 14-18 hours or +30...+36ºC for 8-14 hours, or +37...+45ºC for 5-8 hours. The optimum temperature is 35-43 ºC.

Leave milk formula from 1l to 5l at +37...+45ºC for 5-11 hours. The optimum temperature is 35-43 ºC.

The fermentation process depends on the volume and properties of the milk. The readiness of the product must be determined visually. After obtaining a clot, the fermentation process can be completed.

4. Cool the product in the refrigerator for at least 2 hours.

Store the finished product in a refrigerator at a temperature of +2...+8ºC for no more than three days.

Instructions for making Greek yogurt

1. Pour 1-5 liters of boiled or pasteurized milk into a container, temperature +30...+45ºC;

2. Slowly add the starter, stirring the milk until it is completely dissolved;

3. Allow milk mixture to ferment.

Leave milk formula up to 1 liter at +24...+30ºC for 14-18 hours, or +30...+36ºC for 8-14 hours, or +37...+45ºC for 5-8 hours. The optimum temperature is 35-43 ºC.

Leave milk formula from 1l to 5l at +37...+45ºC for 5-11 hours. The optimum temperature is 35-43 ºC.

The fermentation process depends on the volume and properties of the milk. Readiness must be determined visually. After obtaining a clot, the fermentation process can be completed.

4. Cool the product in the refrigerator for at least 2 hours.

5. Filter the resulting mass using a lavsan bag or gauze for at least 3 hours.

Store the finished product in a refrigerator at a temperature of +2...+8ºC for no more than three days.


Individual intolerance to the components of the product.

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