📝 About This Recipe
Born in 1919, Calpis (known as Calpico in the West) is Japan's iconic lactic acid drink, celebrated for its unique tangy-sweet profile and smooth, milky texture. This homemade version captures that nostalgic 'Hatsukoi no Aji' (the taste of first love) through a delicate fermentation-inspired process using high-quality yogurt and citrus. It results in a versatile, probiotic-rich syrup that serves as the perfect base for refreshing sodas, cocktails, and chilled summer treats.
🥗 Ingredients
The Dairy Base
- 1 cup Plain Unsweetened Yogurt (high quality, full-fat for best texture)
- 1/2 cup Skim Milk Powder (provides the characteristic milky body)
Sweeteners & Acids
- 1 1/2 cups Granulated White Sugar (refined sugar ensures a clear, bright white color)
- 2 tablespoons Fresh Lemon Juice (strained of all pulp)
- 1/2 teaspoon Citric Acid Powder (optional, for that authentic sharp tang)
- 1/4 teaspoon Vanilla Extract (high-quality clear vanilla is preferred)
For Serving (Per Glass)
- 3/4 cup Cold Water or Sparkling Water
- 4-5 pieces Ice Cubes (large, clear cubes)
- 1 sprig Fresh Mint or Berries (for garnish)
👨🍳 Instructions
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1
In a medium stainless steel or glass bowl, whisk together the plain yogurt and the skim milk powder until a smooth, thick paste forms with no visible lumps.
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2
Prepare a double boiler by simmering a small amount of water in a pot and placing your bowl over it, ensuring the bottom of the bowl does not touch the water.
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3
Gradually add the granulated sugar into the yogurt mixture, whisking constantly as the heat begins to dissolve the crystals.
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4
Heat the mixture gently over the double boiler for about 10-12 minutes. You want to reach a temperature of roughly 160°F (71°C) to pasteurize the mixture and ensure the sugar is fully integrated.
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5
Remove the bowl from the heat once the mixture is glossy and smooth. Do not let it boil, as this may curdle the dairy.
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6
Stir in the fresh lemon juice, citric acid powder, and vanilla extract. The acid will slightly thicken the syrup further, creating that signature Calpis viscosity.
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7
Prepare a fine-mesh sieve lined with a single layer of cheesecloth over a clean jar.
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8
Strain the warm concentrate through the sieve to remove any tiny dairy solids, ensuring a perfectly silky mouthfeel.
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9
Allow the concentrate to cool to room temperature, then seal the jar and refrigerate for at least 4 hours (ideally overnight) to allow the flavors to mellow and mature.
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10
To serve, follow a 1:4 or 1:5 ratio. Pour 2-3 tablespoons of the chilled concentrate into a tall glass.
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11
Add 3/4 cup of ice-cold still water or sparkling water (for Calpis Soda).
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12
Stir vigorously with a long spoon until the concentrate is fully incorporated and the drink is a uniform, cloudy white.
💡 Chef's Tips
Use full-fat yogurt for a richer, more authentic mouthfeel; low-fat versions can result in a 'thin' tasting drink. Avoid using a reactive aluminum pot as the acidity of the lemon and yogurt can cause a metallic off-flavor. If the concentrate separates in the fridge, simply give the jar a good shake before using; this is natural for homemade versions. For a vegan alternative, use a thick coconut yogurt and soy milk powder, though the flavor profile will shift slightly. Ensure your lemon juice is freshly squeezed and double-strained for the cleanest citrus notes.
🍽️ Serving Suggestions
Serve as a 'Calpis Soda' by using highly carbonated mineral water and a squeeze of lime. Create a 'Calpis Sour' cocktail by mixing the concentrate with shochu or vodka and topping with club soda. Drizzle the undiluted concentrate over shaved ice (Kakigori) for a classic Japanese summer dessert. Mix with iced black tea for a creamy, tangy 'Calpis Tea' that rivals boutique cafe offerings. Pair with spicy ramen or salty yakitori to provide a refreshing, cooling contrast to savory flavors.