Is yogurt considered dairy? The definitive answer and nutritional guide

November 25, 2025 •

3 min read

Yogurt is a popular dairy product made by the bacterial fermentation of milk, a process that creates its distinctive texture and tangy flavor. While it is fundamentally derived from milk, its unique production method can cause confusion, prompting many to ask: is yogurt considered dairy? This guide will clear up the facts and explore the nuances of this fermented food.

Quick Summary

Yogurt is a dairy product, made from milk fermented by live bacterial cultures. The process creates its texture and tangy flavor while breaking down some lactose, which is important for individuals with lactose intolerance.

Key Points

Made from Milk: Yogurt is a dairy product, as it is produced by fermenting milk from animals like cows, goats, or sheep.
Fermentation Reduces Lactose: Live bacterial cultures in yogurt consume and break down lactose, making it easier for many people with lactose intolerance to digest.
Not All Yogurt is the Same: Yogurts vary significantly in fat, sugar, and protein content, particularly between regular, Greek, and non-dairy alternatives.
Live Cultures are Key: For digestive benefits, look for yogurt with "live and active cultures," as heat-treated versions contain no beneficial bacteria.
Avoided for Milk Allergies: Individuals with a milk protein allergy should avoid dairy yogurt and opt for plant-based versions, as it contains the milk proteins casein and whey.
High in Nutrients: Yogurt is a rich source of calcium, protein, B vitamins, and other essential nutrients.

Understanding the Yogurt-Making Process

Yogurt is definitively a dairy product because its primary ingredient is milk, sourced from animals such as cows, goats, and sheep. The transformation from milk to yogurt occurs through a process called fermentation, mediated by specific bacterial cultures, primarily Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

Preparation: The process begins with pasteurizing milk to kill any harmful bacteria.
Inoculation: The milk is then cooled to a specific temperature (typically between 40–45°C) before adding the live cultures.
Fermentation: The cultures ferment the milk's natural sugar, lactose, into lactic acid. This acid causes the milk proteins to coagulate and thicken, creating yogurt's characteristic texture and tart taste.
Cooling and Finishing: After fermentation, the yogurt is cooled to stop the process. Flavorings, fruits, or sweeteners may be added at this stage.

The Effect of Fermentation on Lactose Content

One of the main sources of confusion surrounding yogurt and dairy is its lactose content, which is significantly different from milk due to fermentation.

Yogurt is easier to digest for some

During fermentation, the bacterial cultures produce the enzyme lactase, which breaks down some of the lactose in the milk. This effectively pre-digests the milk sugar, making live-culture yogurt much easier to tolerate for many individuals with lactose intolerance. The higher protein density and slower transit time through the digestive system also help reduce symptoms.

Not all yogurt is low in lactose

It's crucial to understand that not all yogurt is created equal. Yogurts that have been heat-treated after fermentation (often labeled "long-life" or containing no live cultures) will have their beneficial lactase enzymes destroyed, negating this benefit for lactose-intolerant individuals. Furthermore, many flavored yogurts are loaded with added sugars, which can counteract any potential health benefits.

A Comparison of Yogurt and Cheese

Both yogurt and cheese are fermented dairy products, but their production methods lead to distinct differences in texture, flavor, and nutritional profiles.


Feature	Yogurt	Cheese
Processing	Milk is fermented by live cultures; no whey is typically removed (except for Greek yogurt).	Milk is coagulated (often with an enzyme called rennet), and the resulting curds are separated from the whey.
Culture Activity	Typically contains live and active cultures that are present and beneficial upon consumption.	Often made with microbial cultures, but aging can kill them. Aged cheeses have very little lactose.
Water Content	Higher water content, especially in regular, unstrained varieties.	Lower water content due to the separation of curds and whey.
Lactose Content	Lower lactose than milk due to fermentation, but present.	Varies widely. Softer cheeses like ricotta have more lactose, while very hard, aged cheeses have almost none.
Key Nutrients	Excellent source of calcium, protein, probiotics, and B vitamins.	Excellent source of protein and calcium, but generally higher in fat and salt.

Variations Beyond Traditional Dairy Yogurt

As the food industry evolves, so do the options available on the market. In addition to conventional dairy yogurt, several alternatives exist, some of which are not considered dairy products.

Non-dairy alternatives

For individuals with a milk protein allergy or those following a vegan diet, plant-based alternatives are available. These products are made from ingredients like soy, coconut, almond, or oat milk and are not considered dairy. Fortification is often necessary to mimic the nutritional profile of dairy yogurt, as plant-based versions are often lower in protein, calcium, and potassium.

Greek yogurt: a dairy superstar

Greek yogurt is a strained dairy product, meaning extra whey is removed to create a thicker, creamier consistency and a higher protein content. This straining process also lowers the sugar and lactose content compared to regular yogurt, making it an excellent choice for a protein-packed snack. For more health insights on Greek yogurt, see a dedicated article on the topic from The New York Times.

Conclusion

In summary, yes, yogurt is considered a dairy product because it is made from milk. However, its unique fermentation process using live bacterial cultures significantly alters its composition compared to milk, most notably by reducing its lactose content. This makes it a more tolerable option for many with lactose intolerance, provided the yogurt contains active cultures. For those with a true milk protein allergy, dairy yogurt must be avoided completely, and plant-based alternatives are the appropriate choice. Ultimately, yogurt is a versatile and nutritious food, but understanding its foundation and production can help consumers make the best choices for their health and dietary needs.

Frequently Asked Questions

Yes, yogurt generally contains less lactose than milk. The live and active bacterial cultures used during fermentation break down some of the lactose, making it easier to digest for people with lactose intolerance.

Greek yogurt can be a better option for lactose intolerance because it is strained, which removes more whey (and lactose) than regular yogurt. It also contains active cultures that help digest the remaining lactose.

A milk allergy is an immune system reaction to milk proteins, casein and whey, both found in yogurt. People with a milk allergy should avoid all dairy yogurt. Lactose intolerance is a digestive issue caused by a lack of the lactase enzyme. Many with lactose intolerance can tolerate yogurt with live cultures because the bacteria assist in lactose digestion.

Regular consumption of yogurt with live cultures has several health benefits, including improved digestive health due to probiotics, boosted immunity, stronger bones from calcium, and potential links to heart health.

For maximum health benefits, choose plain, unsweetened yogurt with live and active cultures. Check the label to avoid excessive added sugars and artificial ingredients.

No, plant-based yogurts are not dairy. They are made from alternatives like soy, almond, or coconut milk and are suitable for those avoiding dairy for allergy or dietary reasons.

Some yogurts are heat-treated after the fermentation process to increase their shelf life. This pasteurization process kills the beneficial live cultures, so these varieties do not offer the probiotic benefits of fresh yogurt.