| Country/region of origin | Product |
| acidophilus milk |
| buttermilk |
| cheese |
| Armenia | matzoon |
| Arab World | leben, kishk |
| Central Asia | chal/shubat, chalap, kumis, qatyq, qurt, suzma, ayran |
| Brittany | laezh-ribod |
| Bulgaria | kiselo mlyako |
| Czech Republic | kefír or acidofilní mléko |
| Denmark | :da:kærnemælk|kærnemælk, :da:tykmælk|tykmælk, and ymer |
| Dominican Republic | Boruga |
| Estonia | soured milk and kefir |
| Finland | piimä and viili |
| Germany | Sauermilch or Dickmilch, Quark |
| Georgia | matsoni |
| Greece | xinogalo or xinogala, ariani, kefiri |
| Hungary | aludttej, joghurt, kefir, tejföl |
| Iceland | skyr and súrmjólk |
| India | dahi, lassi, chaas or Moru, mattha, mishti doi and shrikhand |
| Indonesia | dadiah |
| Iran | doogh, kashk, ghara |
| Kurdistan Region | Mastaw |
| Middle East | leben |
| Japan | calpis, Yakult |
| Latvia | rūgušpiens, kefīrs, paniņas, lakto |
| Lithuania | rūgpienis, kefyras |
| Macedonia | kiselo mleko |
| Mexico | jocoque |
| Mongolia | airag, byaslag, tarag, khuruud |
| Netherlands | :nl:karnemelk|karnemelk, :nl:Drinkyoghurt|drinkyoghurt |
| Nicaragua | leche agria |
| Norway | :no:surmelk|surmelk or kulturmelk, kefir, and :no:tjukkmjølk|tjukkmjølk |
| Pakistan | dahi and lassi |
| Poland | soured milk, kefir, buttermilk, twaróg |
| Romania | lapte bătut, lapte acru, kefir and sana |
| Russia, Ukraine, Belarus | kefir, prostokvasha, ryazhenka, varenets, tvorog, acidophiline |
| Rwanda | kivuguto |
| Scotland | blaand |
| Serbia | kiselo mleko and yogurt |
| Slovakia | kefír or acidofilné mlieko |
| Slovenia | kislo mleko |
| South Africa | amasi |
| Sweden | filmjölk, långfil and A-fil |
| Turkic countries | ayran, qatiq, kefir, yogurt, kımız |
| United States | clabber |
| Bosnia and Herzegovina | kiselo mlijeko and kefir |
| Zambia | Mabisi |
| Zimbabwe | lacto |
| Burundi | urubu |
| Kenya | Kule Naoto, Maziwa Lala, Mursik, Amabere amaruranu |
| Ethiopia | ergo |
| Sudan | rob |
| Tanzania | Maziwa Mgando, Maziwa Mtindi |
| Product | Alternative names | Typical milkfat content | Typical shelf life at 4 °C | Fermentation agent | Description |
| Cheese | | 1-75% | varies | a variety of bacteria or mold | Any number of solid fermented milk products. |
| Crème fraîche | creme fraiche | 30-40% | 10 days | naturally occurring lactic acid bacteria in cream | Mesophilic fermented cream, originally from France; higher-fat variant of sour cream |
| Cultured sour cream | sour cream | 14–40% | 4 weeks | Lactococcus lactis subsp. lactis* | Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product. Lower fat variant of crème fraîche |
| Filmjölk | fil | 0.1-4.5% | 10–14 days | Lactococcus lactis* and Leuconostoc | Mesophilic fermented milk, originally from Scandinavia |
| Yogurt | yoghurt, yogourt, yoghourt | 0.5–4% | 35–40 days | Lactobacillus bulgaricus and Streptococcus thermophilus | Thermophilic fermented milk, cultured with Lactobacillus bulgaricus and Streptococcus thermophilus |
| Kefir | kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros | 0-4% | 10–14 days | Kefir grains, a mixture of bacteria and yeasts | A fermented beverage, originally from the Caucasus region, made with kefir grains; can be made with any sugary liquid, such as milk from mammals, soy milk, or fruit juices |
| Kumis | koumiss, kumiss, kymys, kymyz, airag, chigee | 4%? | 10–14 days | Lactobacilli and yeasts | A carbonated fermented milk beverage traditionally made from horse milk |
| Viili | filbunke | 0.1-3.5% | 14 days | Lactococcus lactis subsp. cremoris, Lactococcus lactis* biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and Geotrichum candidum | Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a Finnish specialty |
| Cultured buttermilk | | 1–2% | 10 days | Lactococcus lactis* | Mesophilic fermented pasteurized milk |
| Acidophilus milk | acidophilus cultured milk | 0.5-2% | 2 weeks | Lactobacillus acidophilus | Thermophilic fermented milk, often lowfat or nonfat, cultured with Lactobacillus acidophilus |
