Provided is a method for producing liquid fermented milk, for suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa. When the liquid fermented milk to be obtained is stored at a temperature of 10°C for 25 days from the end of fermentation, a change in acidity in the liquid fermented milk after the 25 days is 0.25% or less.
