Can't yogurt be heated before drinking?

Generally, yogurt can be warmed before consumption, but the temperature and method of heating should be carefully controlled to avoid destroying its nutritional components and altering its texture. The details are as follows:

Yogurt contains active probiotics such as lactic acid bacteria and proteins, both of which are sensitive to temperature. If yogurt is boiled directly or heated with water above 60°C, the high temperature will kill the beneficial probiotics, eliminating their ability to regulate intestinal flora. Additionally, excessive heat may cause protein denaturation and coagulation, leading to curdling and a rougher texture. However, gently warming yogurt—such as placing it in a container and heating it indirectly in a water bath at below 40°C for 5–10 minutes, or using a microwave on low power for 10–15 seconds—can bring it to a comfortable drinking temperature while largely preserving the viability of probiotics, its nutritional value, and its original taste.

Individuals with sensitive digestive systems or those who cannot tolerate cold foods may consume yogurt after warming it using these low-temperature methods. For those seeking maximum probiotic effectiveness, however, consuming chilled yogurt directly from the refrigerator remains the better option.