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Loading...A homemade version of Japan's beloved Calpis, this creamy cultured yogurt drink blends tangy yogurt with milk and just enough sweetness for the perfect refreshing sip. Diluted generously with ice-cold water, it captures that signature milky-tangy flavor that has made this Japanese classic a household favorite for over a century.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings4
Yield4 tall glasses (about 12 oz each)
Nutrition Facts
Per serving (estimated)
- 120 kcalCalories
- 3.5 gFat
- 2 gSaturated Fat
- 18 gCarbs
- 0 gFiber
- 17 gSugar
- 3 gProtein
- 55 mgSodium
- 135 mgPotassium
- 135 mgCalcium
- 0.1 mgIron
- 1 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the Yogurt Concentrate
- 2 cups plain whole-milk yogurt (unsweetened, unflavored)
- 1 cup cold whole milk
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
For Assembling Each Glass
- 3 to 4 cups cold filtered water
- 1 cup ice cubes
- Optional: sliced fresh strawberries and mint sprigs for garnish
Directions
- In a large mixing bowl, whisk together the yogurt, whole milk, sugar, lemon juice, vanilla extract, and salt until completely smooth and the sugar has largely dissolved.
- For a smoother, more authentic mouthfeel, strain the mixture through a fine-mesh sieve lined with cheesecloth for about 10 minutes, discarding any coarse solids.
- Pour the concentrate into a clean glass bottle or jar with a tight-fitting lid and refrigerate for at least 2 hours (or up to 5 days) so the tangy-sweet flavors fully meld.
- To assemble one drink, fill a tall glass about two-thirds full with ice cubes, then add roughly 1/2 cup of the chilled concentrate.
- Top with 3/4 cup cold filtered water and stir gently to combine; taste and adjust the water-to-concentrate ratio to your liking.
- For a fizzy variation, substitute chilled sparkling water for the still water to add lively effervescence.
- Garnish with a few strawberry slices or a sprig of mint and serve immediately while ice-cold.
- Store any leftover concentrate tightly sealed in the refrigerator and consume within 5 days for the brightest flavor.
Cook’s Notes
- Use full-fat yogurt for the creamiest, most authentic texture; low-fat versions will taste thin and watery.
- Adjust the sugar to your preference — start with 1/3 cup and add more only if needed, since ripe seasonal fruit also adds sweetness.
- For a deeper fermented tang reminiscent of original Calpis, cover the mixed concentrate and let it rest at cool room temperature for 4 to 6 hours before chilling.
- A splash of heavy cream stirred into the concentrate gives an extra-luxurious, milkshake-like richness.
- Pour the concentrate into ice-pop molds and freeze for 2 to 3 hours to turn leftovers into refreshing frozen yogurt pops.
