Soymilk obtained through blanching and grinding of soaked beans was examined for its suitability for fermentation with certain lactic cultures. Acid production as well as flavor and texture characteristics of the fermented soymilk were substantially improved by lactose fortification. Citrated soymilk on culturing, had a slightly improved flavor. Cultured whey-soymilk had a slightly weaker consistency but better flavor than lactose-enriched soymilk.