To enable to produce a lactic fermentation product yogurt from a food crop originated from a plant, and to provide the vegetable yogurt.

This method for producing the vegetable yogurt comprises fermenting vegetable products such as fresh vegetables or fruits under the action of lactobacillus. The fermentation includes the first preparatory phase (step) for grinding the fresh vegetables or fruits and then adding water to the product to obtain the creamy or liquid product, followed by sterilizing the product. The product is inoculated with the culture product of lactobacillus and then subjected to a fermentation process at a temperature determined in response to the used lactobacillus stain. After pH reaches about 3.8 to 4.5, a perfume and/or a thickener, a fruit puree or small fruit pieces or a cereal are added, and the product is packaged.