Provided is a method for producing a liquid fermented milk having favorable flavor and appearance, having no occurrence of solid content floating up, having no contained large particles observed with the naked eye after completion of stirring fermentation, and having a rich aroma and the like deriving from fermentation by yeast. The method for producing a liquid fermented milk contains: (A) a static fermentation step that, after adding a lactobacillus to the starting material for fermented milk, causes static fermentation to obtain a lactic acid fermentation product； (B) a stirring fermentation step that, after adding yeast to the lactic acid fermentation product obtained in step (A), causes stirring fermentation to obtain a liquid fermented milk； and (C) a homogenization step for subjecting the liquid fermented milk obtained in step (B) to homogenization processing.
