What is Calpis made out of? A Guide to the Japanese Cultured Milk Drink

January 5, 2026 •

2 min read

First created in Japan in 1919, Calpis has been a beloved beverage for over a century. Understanding what is Calpis made out of reveals a fascinating two-stage fermentation process using special lactobacilli and yeast, which creates its signature sweet and tangy flavor from a base of skimmed milk.

Quick Summary

Calpis is a fermented milk drink made from skimmed milk, sugar, lactobacilli, and yeast. Its distinctive sweet-and-sour taste comes from a two-step fermentation process.

Key Points

Skimmed Milk Base: The primary ingredient of Calpis is skimmed milk, from which all the delicious, tangy flavor originates.
Two-Stage Fermentation: Calpis is created through a special double fermentation process, first with lactobacilli for acidity and then with yeast for a complex aroma.
Lactobacilli and Yeast Culture: The unique flavor is a result of a proprietary culture consisting of lactobacilli and yeasts.
Calpis vs. Calpico: In English-speaking countries, the beverage is sold as 'Calpico' to avoid a potentially offensive phonetic similarity in English.
Sweet and Tangy Profile: The final taste of Calpis is a signature balance of sweet and tangy, often compared to a mellow yogurt or Yakult.
Vegan Option Available: A dairy-free version, 'Green Calpis', is made from fermented soy milk, offering an alternative for those with dietary restrictions.
Concentrate and Ready-to-Drink: The original concentrate can be diluted with water or other liquids, while pre-mixed 'Calpis Water' and 'Calpis Soda' are also widely available.

The Core Ingredients: Skimmed Milk, Sugar, and a Special Culture

At its heart, what is Calpis made out of boils down to skimmed milk, sugar, and a proprietary bacterial and yeast culture. Domestically sourced raw milk has been used for over 100 years. Skimmed milk provides the fat-free dairy base, sugar adds sweetness, and the 'Calpis bacteria' (lactobacilli and yeast) ferments the milk into the familiar drink.

The Two-Stage Fermentation Process

Calpis uses a unique, two-stage fermentation process. First, lactobacilli are added to skimmed milk, producing lactic acid and the tangy flavor. After aging, sugar and yeast are added for a second fermentation, adding a mellow, fruity aroma and a full-bodied flavor. This two-week process results in a concentrated liquid. The method was inspired by traditional Mongolian fermented milk drinks.

Varieties of Calpis: Concentrate vs. Ready-to-Drink

Calpis is available as a concentrate and in ready-to-drink forms. The concentrate is the original product, while other varieties offer convenience.

Comparison Table: Calpis Varieties


Feature	Calpis Concentrate	Calpis Water	Calpis Soda
Preparation	Undiluted syrup	Pre-diluted with water	Pre-diluted and carbonated
Flavor Intensity	Strong, sweet, and tangy	Milder, subtle flavor	Bubbly, tangy, and refreshing
Primary Use	Mix with water, milk, or cocktails	Ready-to-drink, chilled	Ready-to-drink, carbonated
Ingredient List	Milk, sugar, flavoring, stabilizer	Water, sugar, nonfat dry milk, lactic acid	Water, sugar, nonfat milk, carbonation, flavoring
Dilution Ratio	Typically 1 part concentrate to 4-5 parts liquid	N/A	N/A

The Ingredients of Modern Calpis Products

Modern Calpis products may contain additional ingredients for consistency and shelf-life. A typical Calpis Water includes water, high fructose corn syrup or sugar, non-fat dry milk, lactic acid, flavoring, acidity regulators, and stabilizers. Low-sugar versions use sweeteners. Flavored varieties add fruit juices.

The Vegan and Dairy-Free Option

A plant-based version called 'Green Calpis' or 'Calpis Made from Soy Milk' uses fermented soy milk as an alternative for a similar tangy flavor.

Conclusion: A Centenarian Recipe with Modern Twists

For over a century, what is Calpis made out of has centered on skimmed milk, sugar, lactobacilli, and yeast. This concentrate forms the basis for various products, including ready-to-drink and vegan options, all retaining the sweet and tangy taste. The two-stage fermentation is key to its refreshing flavor. To learn more about its creation, visit the Asahi Group's R&D page on Calpis.

Note: Allergens can vary; check packaging for accurate information.

Fun ways to use Calpis concentrate

Mix it with sparkling water for a refreshing Calpis Soda.
Combine with fruit juices like orange or pineapple for a unique mocktail.
Use it as a base for shaved ice (kakigori) for a summery dessert.
Add it to milk or yogurt for extra creaminess and flavor.
Create cocktails by mixing with vodka or shochu.

Frequently Asked Questions

While Calpis is a cultured milk drink that contains lactobacillus, it is typically pasteurized, so it does not contain live and active probiotics like some yogurts do.

Calpis has a unique, slightly milky, and tangy flavor that is often described as a mix between plain yogurt, buttermilk, and milk, but with a refined and mellow taste.

The original Calpis is not dairy-free, as it is made from skimmed milk. However, a specific plant-based version called 'Green Calpis' is available, which is made from fermented soy milk and is vegan-friendly.

In English-speaking countries, the name was changed to Calpico to avoid an unfortunate phonetic resemblance to "cow piss" in English.

Calpis concentrate is shelf-stable before opening, but once the bottle has been opened, it should be refrigerated to maintain its quality and freshness.

The recommended mixing ratio for Calpis concentrate is one part concentrate to four parts water, though you can adjust the ratio to suit your taste preference.

Yes, in addition to the original flavor, Calpis is sold in a variety of other flavors, such as grape, lychee, white peach, and strawberry, both in concentrate and ready-to-drink forms.