Provided is a method for manufacturing liquid fermented milk in which there is no need to heat the milk after fermentation, to use special additives, or the like, and in which it is possible to suppress increases in acidity or decreases in pH over time during refrigerated storage, to permit the refreshing flavor (sour taste) originating from yoghurt lactic acid bacteria to be preserved for a long time, and to suppress production of acid during storage to allow good quality to be maintained. The method for manufacturing liquid fermented milk comprises using Lactobacillus and Lactococcus as the lactic acid bacteria to be added to the starting material for the fermented milk, the method further including a homogenization step for obtaining the liquid fermented milk under a homogenization pressure within a range of 50-100 MPa. The change in acidity of the resulting liquid fermented milk after 25 days is 0.25% or less when the milk is stored at a temperature of 10°C for 25 days after the end of fermentation.
