Can you eat homemade yogurt while pregnant?
Check firstYes, if you used pasteurized milk to make it. Homemade yogurt cultured from raw or unpasteurized milk can carry Listeria and should be skipped during pregnancy.
Why
The safety of homemade yogurt rests entirely on the milk that went into the pot. Culturing does not kill Listeria, Salmonella or E. coli, so yogurt made from raw milk keeps whatever was in that milk and can even let bacteria grow during the warm incubation. The CDC tells pregnant people to avoid raw milk and anything made from it, because Listeria infection in pregnancy can lead to miscarriage, stillbirth or severe illness in the newborn. Start from pasteurized milk, keep your jars and utensils clean, chill the finished yogurt promptly and eat it within about a week, and it is a good source of calcium and protein.
Safer alternatives
- Homemade yogurt cultured from pasteurized whole milk
- Store-bought plain Greek yogurt such as Fage or Chobani
- Pasteurized skyr like Siggi's
- Pasteurized kefir, chilled and sealed
Sources
- CDC https://www.cdc.gov/listeria/prevention/index.html
- CDC https://www.cdc.gov/food-safety/foods/pregnant-women.html
Every verdict follows our sourcing methodology: official health guidelines only, most cautious position when they differ.
Last reviewed by the pregAI editorial team.
Frequently asked questions
Can I make yogurt with raw milk while pregnant?
No, skip raw milk yogurt during pregnancy. The CDC advises pregnant people to avoid raw milk and foods made from it because of Listeria, which can cross the placenta. Heat the milk to pasteurize it yourself, or buy pasteurized milk and culture that instead.
Is the live bacteria in homemade yogurt a problem in pregnancy?
No, the live cultures are harmless. Lactobacillus and Streptococcus thermophilus are the intended starter bacteria and are not the organisms health agencies warn about. The concern is Listeria from unpasteurized milk, not the yogurt cultures themselves.
How long does homemade yogurt keep when you are pregnant?
Refrigerate it right after incubation and eat it within about seven days. Listeria is unusual in that it keeps multiplying at fridge temperatures, so a long-stored batch is riskier than a fresh one. Use clean jars and do not leave it out on the counter after culturing.
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