Is Yogurt Alkaline or Acidic?
Diet & NutritionNutrients & Supplements

Is Yogurt Alkaline or Acidic?

The pH of yogurt can vary depending on the fermentation process. Here’s what to know.
Is Yogurt Alkaline or Acidic?
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Updated on November 6, 2025
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Yogurt is a fermented milk product. While the potential hydrogen (more commonly known as pH, the unit that measures the acidity and alkalinity of a liquid solution) of milk can range from about 6.7 to 6.9, the fermentation process that yogurt goes through reduces the pH of yogurt to 4.6 or less, according to Lab Worldwide. Here we discuss what that means and why it may matter.

What Does pH Mean?

According to the U.S. Environmental Protection Agency, pH measures the acidity and alkalinity of a chemical or liquid solution.

The pH scale ranges from 0 to 14. A pH of less than 7 indicates that the solution is acidic, while a pH of more than 7 means that the solution is basic (also known as alkaline). Anything with a pH of 7 is considered neutral.

Water is an example of a neutral food, but since it can come from a variety of sources (from local springs to your kitchen tap), it's possible to have alkaline water or acidic water. Most water typically has a pH of around 7, unless it's been treated to be more alkaline, according to Mayo Clinic.

The pH and Fermentation Process of Yogurt

Since the pH of yogurt reduces to 4.6 after fermentation, this means that yogurt is considered acidic. However, the pH of yogurt can change depending on the specifics of how the yogurt is made.

Basically, yogurt is made by heating pasteurized milk, then culturing the milk with live bacteria, according to the University of Florida Institute of Food and Agricultural Sciences. These bacteria have to include ‌Lactobacillus bulgaricus‌ and ‌Streptococcus thermophilus,‌ but according to Harvard Health Publishing, other healthy probiotic bacteria may include:

  • ‌Bifidobacterium bifidum‌
  • ‌Bifidobacterium lactis‌
  • ‌Bifidobacterium longum‌
  • ‌Enterococcus faecium‌
  • ‌Lactobacillus acidophilus‌
  • ‌Lactobacillus bulgaricus‌
  • ‌Lactobacillus casei‌
  • ‌Lactobacillus gasseri‌
  • ‌Lactobacillus plantarum‌
  • ‌Saccharomyces boulardii‌

Adding bacteria to yogurt is typically the last major step in creating yogurt. Research from Washington State University Extension notes that the fermentation step of yogurt-making typically lasts between six and eight hours, but may be longer in some cases. It is the duration of this step that determines the flavor of yogurt and its exact pH.

Research published in the scientific journal Nutrients explains that the longer yogurt ferments, the lower its pH is, and thereby, the more acidic. On the other hand, yogurt that ferments for shorter periods has a higher pH and tends to be a bit sweeter.

Why Yogurt Is an Important Part of Your Diet

Although yogurt is technically an acidic food, it is a recommended food for most people. Research shows that yogurt is a nutrient-dense food and serves as a good source of a variety of vitamins and minerals, including vitamins A, B2, and B12, calcium, potassium, and phosphorus.

The Dietary Guidelines for Americans recommends that most people who consume a 2,000-calorie diet eat about ‌3 cups of dairy each day‌.

Choosing products like low-fat or fat-free yogurt or milk can often be a healthier dairy option, according to the American Heart Association. Plus, fermented food products like yogurt are even more beneficial for you, as probiotics can contribute to better gut health and lower inflammation, according to Cedars Sinai.

So if you’re looking to add more yogurt to your diet, Mayo Clinic recommends choosing yogurts that have live and active cultures, are low-fat, and don’t include added sugars. There are plenty of options available that will keep your gut healthy — and satisfy your taste buds, too.

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Reyna Franco, RDN

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Reyna Franco, RDN, is a New York City–based dietitian-nutritionist, certified specialist in sports dietetics, and certified personal trainer. She is a diplomate of the American College of Lifestyle Medicine and has a master's degree in nutrition and exercise physiology from Columbia University.

In her private practice, she provides medical nutrition therapy for weight management, sports nutrition, diabetes, cardiac disease, renal disease, gastrointestinal disorders, cancer, food allergies, eating disorders, and childhood nutrition. To serve her diverse patients, she demonstrates cultural sensitivity and knowledge of customary food practices. She applies the tenets of lifestyle medicine to reduce the risk of chronic disease and improve health outcomes for her patients.

Franco is also a corporate wellness consultant who conducts wellness counseling and seminars for organizations of every size. She taught sports nutrition to medical students at the Albert Einstein College of Medicine, taught life cycle nutrition and nutrition counseling to undergraduate students at LaGuardia Community College, and precepts nutrition students and interns. She created the sports nutrition rotation for the New York Distance Dietetic Internship program.

She is the chair of the American College of Lifestyle Medicine's Registered Dietitian-Nutritionist Member Interest Group. She is also the treasurer and secretary of the New York State Academy of Nutrition and Dietetics, having previously served in many other leadership roles for the organization, including as past president, awards committee chair, and grant committee chair, among others. She is active in the local Greater New York Dietetic Association and Long Island Academy of Nutrition and Dietetics, too.

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Dr. Siddhi Camila Lama is a bioengineer, clinical researcher, and science communicator specializing in regenerative medicine, hair restoration, and public health. She holds a doctorate in bioengineering from the MIT Portugal Program at the University of Lisbon, a master's degree in transplantation of organs, tissues, and cells from the University of Barcelona, and a bachelor's degree in human development from Colorado State University.

Over the past decade, Dr. Lama has worked across academic, clinical, and commercial sectors, supporting translational research in tissue engineering, developing medical devices for dermatologic and aesthetic use, and producing accessible, evidence-based content for both professional and public audiences. Her research has been published in peer-reviewed journals, including the Journal of Clinical Medicine and Clinical Biomechanics, and her science writing has appeared in outlets such as Live Science, BrainFacts, Gastro Obscura, and Clean Plates.

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