<p>[PROBLEMS] To provide a fermented milk which is excellent in hardness and flavor and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] The above problem is solved by a method of producing a fermented milk by using a yogurt mix in which 0.3% by weight or more a-lactalbumin is added to a starting milk mixture, a yogurt mix containing a whey protein concentrate in which a-lactalbumin is contained in an amount of 60% by weight or more based on the protein, a yogurt mix in which 0.4% by weight or more ß-lactoglobulin is added to a starting milk mixture, or a yogurt mix containing a whey protein concentrate in which ß-lactoglobulin is contained in an amount of 65% by weight or more based on the protein.</p>
