In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3 % by weight or more α-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which α-lactalbumin is contained in the amount of 60 % by weight based on the protein, yogurt mix in which 0.4 % by weight or more β-lactoglobulin is added to starting milk mixture, or yogurt mix containing whey protein concentrate in which β-lactoglobulin is contained in the amount of 65 % by weight or more based on the protein.
