Provided is a method for producing a liquid fermented milk that has a mild taste and is not sour, and that shows no degradation of appearance, taste or texture due to precipitation during storage. The method for producing liquid fermented milk having a pH of 5.0 or greater comprises (A) a curd preparation step for adding lactic acid bacteria to a starter for fermented milk, fermenting the mixture, and preparing curd having a pH of 5.0 to 6.0 and (B) a homogenization step for homogenization of the curd under a pressure of 30 to 100 MPa to obtain liquid fermented milk having a pH of 5.0 to 6.0. The liquid fermented milk has, for instance, a viscosity of 10 mPa·s or less and an acidity of 1.0% or less.
