Prep warning
Never use honey-sweetened yogurt before age 1 — honey carries botulism risk.
How to serve by age
6-9 months
Plain, full-fat (whole milk) pasteurized yogurt, ideally Greek-style for thickness. Serve cold, no cooking needed. Skip honey-flavored varieties.
Serve in a small bowl so baby can scoop with hands, or pre-load a spoon and rest it on the bowl edge for them to grab.
9-12 months
Same plain, full-fat pasteurized yogurt. Stir in mashed fruit or already-introduced nut/seed butter for variety.
Offer pre-loaded spoons for independent practice, alternating with finger-feeding from a small bowl when they tire of the spoon.
12-18 months
Plain, full-fat pasteurized yogurt remains best. Cap total dairy at about 2 to 2.5 servings a day so it doesn't crowd out iron-rich foods.
Pre-load the spoon and rest it on the bowl edge so the toddler can lift it. Consistent independent spoon use often comes after age two.
Key nutrients
Allergen information
Milk is a common allergen. Read Milk guidance
Common questions
When can my baby eat Yogurt?
Most babies can try Yogurt from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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