What is Lactic Drink Made Of? The Guide to Fermented Beverages

January 10, 2026 •

5 min read

For over 6,000 years, humans have enjoyed the tangy taste and health benefits of fermented foods. This enduring practice has given rise to the popular query: what is lactic drink made of? The answer lies in the fermentation of various bases, from milk to plant-based juices, by specific beneficial bacteria.

Quick Summary

Lactic drinks are fermented beverages made from a substrate like milk, plant-based juice, or sugar water, using lactic acid bacteria. This process imparts their characteristic tangy flavor, creates a unique texture, and introduces beneficial probiotic cultures.

Key Points

Fermentation-driven: Lactic drinks are made by fermenting a liquid using lactic acid bacteria (LAB), not by simply adding lactic acid.
Diverse Bases: The foundation can be dairy milk (whole, skim), plant-based juices (fruit, cereal, legume), or sugar water.
Key Microbes: The fermentation relies on specific starter cultures, often a mix of bacteria like Lactobacillus and Streptococcus, and sometimes yeast.
Lactic Acid's Role: The bacteria metabolize sugars into lactic acid, which creates the drink's tangy taste and thick texture, while also preserving it.
Probiotic-rich: Many lactic drinks contain live, active probiotic cultures that can offer significant health benefits, especially for gut health.
Lactose-friendly: The fermentation process can break down lactose, making some lactic drinks suitable for individuals with lactose intolerance.

The Core Ingredients of Lactic Drinks

At its heart, a lactic drink requires two fundamental components: a fermentable base and a starter culture of lactic acid bacteria (LAB). The resulting flavor, consistency, and nutritional profile depend heavily on these initial ingredients. While the fermentation process is a constant, the ingredients can vary widely.

Fermentable Base

The liquid that the bacteria will ferment acts as the foundation for the drink. Common examples include:

Dairy Milk: Whole, skim, or powdered milk is a classic base, used for products like yogurt drinks and kefir. Lactose, the sugar in milk, is what the LAB feed on.
Plant-Based Juices: Increasingly popular, non-dairy options use juices from cereals (oat, rice), legumes (soy), seeds (almond), or fruits. These bases contain natural sugars that the bacteria can metabolize.
Sweetened Water: Some drinks, like water kefir, use a simple base of sugar dissolved in water, which the symbiotic culture of bacteria and yeast ferments.

Lactic Acid Bacteria (LAB) Starter Culture

This is the most critical ingredient, consisting of specific strains of beneficial bacteria and sometimes yeast. Some common LAB genera used include Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus. For homemade versions, a small amount of an existing fermented product, like plain yogurt or kefir grains, can serve as the starter.

Additional Ingredients

To enhance flavor, texture, and stability, manufacturers often add other ingredients:

Sweeteners: Sugar or other sweeteners are frequently added to balance the natural tartness of the fermentation.
Flavorings: Fruit preparations, vanilla, or other natural or artificial flavors are common.
Stabilizers: Hydrocolloids like pectin can prevent separation and improve consistency.
Nutrients: Some products are fortified with vitamins and minerals.

The Fermentation Process Explained

The creation of a lactic drink is a carefully controlled biological process. The starter cultures are introduced to the prepared base under specific temperature conditions. This triggers fermentation, where the LAB consume the sugars present in the liquid.

During this metabolic activity, the bacteria convert sugars (like lactose in milk or sucrose in juice) into lactic acid and other compounds. The lactic acid production lowers the drink's pH, which serves two main purposes: it creates the tangy flavor characteristic of these beverages and preserves the product by inhibiting the growth of harmful bacteria. The lower pH also causes milk proteins to coagulate, resulting in a thicker, gel-like texture for dairy-based drinks. Other byproducts, like carbon dioxide from some strains of LAB, can add a light effervescence. Once the desired acidity and flavor profile are reached, the fermentation is halted, usually by cooling the product.

Diverse Bases for Fermented Beverages

Dairy-Based Drinks (Yogurt, Kefir)

Dairy remains a popular foundation for lactic drinks due to its high nutrient content and the specific interaction between LAB and milk proteins. Yogurt drinks and kefir are prominent examples, differentiated by their specific starter cultures and fermentation methods. Kefir, for instance, uses a symbiotic culture of bacteria and yeast known as 'kefir grains,' which results in a more diverse probiotic profile compared to standard yogurt.

Non-Dairy Alternatives (Plant-based juices)

For those with lactose intolerance or who prefer plant-based diets, lactic drinks can be made using a variety of non-dairy liquids. Soy, oat, rice, almond, and fruit juices can be fermented with suitable LAB strains. Fermentation can even enhance the nutritional value of these drinks by increasing the bioavailability of vitamins and minerals and breaking down complex compounds. Water kefir, another non-dairy option, is made from sugar water, dried fruit, and a culture of bacteria and yeast.

Lactic Drink vs. Yogurt Drink: A Comparison


Feature	Lactic Drink (General)	Yogurt Drink	Kefir (Lactic Drink Variant)
Core Ingredients	Fermentable base (milk, juice, etc.), LAB starter culture	Milk, specific LAB (S. thermophilus, L. bulgaricus)	Milk, specific LAB and yeast ('kefir grains')
Fermentation Process	Varies widely based on base and culture; metabolizes sugars into lactic acid.	Controlled fermentation of milk with two key bacterial strains.	Symbiotic fermentation of milk with diverse bacteria and yeast.
Texture	Varies widely from thin and liquid to thick and creamy; dependent on stabilizers and base.	Generally thick and creamy due to milk protein coagulation.	Thin, liquid consistency with a slight natural carbonation.
Probiotic Diversity	Potentially high, but depends on the starter culture used; can be strain-specific.	Specific to the two main yogurt starter cultures, plus any additional strains added.	Known for a very high diversity of probiotics and yeasts.
Flavor Profile	Often tangy and tart, with variability based on base ingredients and fermentation time.	Tangy and tart, resulting from lactic acid production.	Tangy and tart, often with a slight yeasty flavor and some carbonation.

Health Benefits of Lactic Drinks

Numerous studies have highlighted the potential health benefits of consuming fermented foods and beverages containing live lactic acid bacteria. These benefits are largely attributed to the probiotic content and the metabolic byproducts of fermentation.

Improved Gut Health: Lactic drinks introduce beneficial bacteria to the gut, helping to balance the intestinal flora and support a healthy digestive system.
Enhanced Digestion: The bacterial fermentation process can break down complex proteins and sugars, including lactose, which can aid digestion, especially for lactose-intolerant individuals.
Strengthened Immunity: A balanced gut microbiome is linked to a more robust immune system, and the probiotics in lactic drinks can help modulate immune responses.
Increased Nutrient Absorption: LAB can enhance the bioavailability of certain vitamins and minerals, helping the body to absorb and utilize nutrients more effectively.
Antioxidant Effects: Some strains of LAB can increase the antioxidant activity of fermented beverages, providing protective effects against oxidative stress.

Conclusion: The Versatile World of Fermented Beverages

In summary, the key to understanding what is lactic drink made of lies in the process of fermentation by lactic acid bacteria. The essential components include a base liquid—which can range from cow's milk to fruit juice—and a specific culture of live microorganisms. These ingredients, combined through a carefully controlled process, result in a diverse category of beverages known for their tangy flavor, unique textures, and a host of potential health benefits, particularly related to gut health and digestion. The adaptability of lactic drinks means there are options for many dietary preferences, making them a popular and versatile choice in the world of functional foods.

For a deeper dive into the science behind these fermented milks and their role throughout history, explore the National Institutes of Health's resource on Fermented Milks—Past, Present, and Future.

Frequently Asked Questions

While both use lactic acid bacteria, the primary difference is consistency and fermentation culture. Yogurt is typically thicker, relying on specific starter bacteria (L. bulgaricus and S. thermophilus), while lactic drinks can be more liquid and use a wider variety of cultures, like those found in kefir grains.

Not necessarily. While many traditional lactic drinks, like yogurt drinks and kefir, are dairy-based, there is a growing market for non-dairy alternatives made from fermented plant-based juices, such as soy, oat, or fruit juices.

Yes, many lactic drinks, such as milk kefir or buttermilk, can be made at home using a starter culture and a fermentable base like milk or sugar water. Homemade recipes can be found online and offer a simple and fresh way to enjoy these beverages.

Many are, and some are specifically labeled as such if they contain live, active cultures that survive the digestive tract. However, some commercially produced versions might be heat-treated after fermentation to extend shelf life, which kills the live bacteria. Always check the label for 'live and active cultures'.

The tangy or tart flavor of lactic drinks comes from the lactic acid produced by the bacteria during fermentation. The specific base liquid and any added ingredients, like fruit or sugar, also contribute to the overall flavor profile.

In some cases, yes. While the natural fermentation by LAB is the traditional method, food manufacturers may add food-grade lactic acid to some products as a preservative, acidifier, or flavor enhancer. However, the core identity of a fermented lactic drink is the live culture process itself.

A plant-based lactic drink replaces the dairy with a plant-based liquid, such as soy milk, oat milk, or fruit juice. A suitable LAB starter culture is then used to ferment the natural sugars in the plant base, producing a tangy, non-dairy beverage with similar probiotic benefits.