A method for producing fermented milk in which raw milk and lactic acid bacteria are mixed to obtain a mixed solution, and a second step of fermenting the mixed solution is sequentially performed, and before the second step is completed. Furthermore, a method for producing a fermented milk product is provided, which comprises performing a step of adding a protease derived from the genus Penibacillus to the raw milk and / or the mixed solution (protease addition step). According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while maintaining the original smoothness of the fermented milk product.原料乳と、乳酸菌と、を混合し、混合液を得る第１工程と、前記混合液を発酵させる第２工程と、を順次行う発酵乳の製造方法であって、第２工程が終了する前に、原料乳及び／又は混合液にペニバチルス属由来のプロテアーゼを添加する工程（プロテアーゼ添加工程）を行うことを特徴とする発酵乳製品の製造方法が提供される。この製造方法によれば、発酵乳製品本来の滑らかさを維持した上で、発酵乳製品の硬度を所望の値に調節することができる。
