What are some Calpis recipes?

How do you make Calpis?

Calpis is a Japanese drink based on fermented milk and lactic acid bacteria. It is sold as a concentrate that you dilute, and it tastes sweet and tangy, similar to Yakult. In English-speaking countries it is sold as Calpico. The simplest recipe is one part concentrate to three or four parts cold water, poured over ice. A retailer’s FAQ gives one part to four, such as 30 ml with 120 ml of water. Use less water for a sweeter, tarter drink and more water for a milder one.

Easy Calpis recipes

1. Classic Calpis

1. Pour 1 part Calpis into a glass with ice.
2. Add 3 to 4 parts cold water and stir.

2. Calpis soda

1. Pour 1 part concentrate into a tall glass.
2. Top with 3 to 4 parts chilled sparkling water.
3. Stir gently and serve over ice.

3. Calpis milk

Use cold milk in place of water for a creamy drink. Start with the same ratio as for water and adjust to taste. Stir and serve right away.

4. Fruit Calpis

Add mango, lychee, strawberry or peach pieces, or a splash of fruit juice, to a glass of Calpis soda.

5. Frozen Calpis pops

Pour diluted Calpis, with fruit pieces if you like, into molds and freeze until solid.

Homemade Calpis concentrate

Home recipes usually combine plain yogurt, sugar and lemon juice, then strain. One blog recipe (yogurt, milk, sugar and lemon juice) suggests diluting 1 part homemade concentrate with 3 parts water and keeping it in the refrigerator for up to a week. Homemade versions are not the same as the commercial product, which is made by the producer’s own process.

Tips

• The commercial concentrate contains milk, so it is not suitable for milk allergies. A retailer listing also shows a soy ingredient.
• One retailer lists about 46 kcal and 11 g sugar per 100 g, so sugar adds up; check the label of your product.
• Always follow the instructions on your bottle, since strength varies by product.