Q&A for How to Make Yakult Style Fermented Milk Drink

Yes. If you want a yogurt drink as a starter, use Actimel by Activia; otherwise, use any Activia product without fruit bits - which can affect the set of the yogurt - then thin the finished yogurt with extra milk.

Cheeses and yogurts are basically just milk that's been allowed to spoil in a particular way. If done correctly, fermented milk can have many health benefits.

It is best to use whole milk in this recipe.

You can use your favorite fruit. Most people like strawberries, but you can add anything you want. It is up to you and your personal flavor choice.

Yes, they are basically the same.

Start with 2 tablespoons of condensed milk in a 1-liter batch. Adjust the amount based on your desired level of sweetness and creaminess.

You can add flavor extracts, like vanilla, strawberry, or mango, or use fruit puree to the milk mixture before fermentation to enhance the flavor. Start with small amounts and adjust based on your taste preferences.

You do not need to keep the water warm throughout the fermentation. The milk mixture should be maintained at around 110°F (43°C) during the process. Once the mixture is in a controlled environment at the correct temperature, keeping water warm is unnecessary.

Set the fermentation station temperature to around 110°F (43°C) for optimal probiotic fermentation and desired taste and consistency.

Yes, you can make a Yakult-style fermented milk drink using a yogurt maker. Heat and mix milk with a probiotic culture, pour it into yogurt maker containers, set it to around 110°F (43°C), ferment for 8-12 hours, cool, and refrigerate.

Yes. To make a Yakult-style drink, heat milk to 115°F, add 1 to 2 tbsp sugar (adjust for taste), mix with probiotics like Lactobacillus casei, transfer to a clean container, ferment at 110°F for 8 to 12 hours, and chill after fermentation.

That could spoil the batch and make it unsafe to consume. Ensure cleanliness and hygiene when handling the ingredients, equipment, and containers. Use clean utensils, sterilize containers, and maintain a controlled, clean environment for fermentation. Additionally, use probiotics or starter cultures from trusted sources to reduce the risk of harmful bacteria contamination. If you suspect contamination or notice unusual smells or signs of spoilage, discard the batch to avoid health risks.

Yes. The choice will affect the flavor and texture, but any of these options can work. Follow the same preparation steps, including heating, mixing with probiotics, fermenting, and chilling, based on your milk preference and dietary needs.

Yes, you can use soymilk to make a Yakult-style fermented milk drink. However, soymilk typically ferments more slowly than dairy milk, and the probiotic count may not reach 100 billion in 24 to 36 hours. The fermentation time and probiotic count depend on factors like the type of probiotics, temperature, and soymilk brand. Monitor the process and adjust the time to achieve the desired taste and probiotic count.

Yes. Examples include orange, mango, and banana.

You can, but it will alter the taste of the smoothie compared to using milk.

In winter, keep the space at 110°F to 115°F (43°C to 46°C) for fermentation. Heat the milk to 115°F (46°C), pour it into a pre-warmed thermos, and seal tightly. Leave it undisturbed at room temperature for about 12 hours to ferment; the milk will cool naturally during this time.

You can create similar probiotic milk drinks using other probiotic yogurt or kefir products with live active cultures and no added preservatives. You can also make homemade probiotic drinks by adding a small amount of plain yogurt or kefir to milk and allowing it to ferment for a few hours. Experiment with different flavors and sweetness levels to suit your taste.

You can use any type of milk, including lactose-free milk. It's a good option if you are lactose intolerant or have issues with lactose.

Yes. Toned milk (a mixture of whole milk and skim milk) is a suitable choice for such drinks. Just follow the same steps as you would with regular milk, including heating, mixing with probiotics, fermenting, and chilling.

Yes, refrigerate after fermentation. Refrigeration slows down further fermentation, preserves taste and texture, and prevents the growth of harmful bacteria. Keep it in the refrigerator to maintain its quality and freshness.

No, you do not have to use sugar. You could use honey, maple syrup or stevia. For 1 cup of sugar, use 3/4 cup honey/ maple syrup or 1 tsp stevia for 1tbsp sugar us 3/4 tbsp honey/ maple syrup or 1/8 tsp stevia.

It depends on your taste buds for sweetness. Just as we add salt to dishes that we are cooking, that salty flavor gets list once the dish is complete henceforth, most people add more salt to their meal. Same for baking, frying, braising, steaming etc. You can always do one teaspoon, taste and, adjust the level of sweetness to your liking. Recipes are given directions to a dish to savour. It also allows you to explore your creativity and enhance the flavours as you see fit. So go and have some fun!

No, as it will not ferment as well. In one sense, you could - you just wouldn't get as good a product.

Yes, you should be able to. It may thicken more but it could be thinned with a little more milk or non-dairy milk.

No! Because the probiotics (bacteria) need time to grow and multiply, by eating the sugar content in the milk.

No, you don't. The sugar sweetens it slightly and gives it flavor, but you do not need to add it if you don't want to.