To provide an unknown yoghurt in a container for individual eating to be fluidized to be eaten by shaking an after-fermentation type yoghurt in the container together with the container.

The yoghurt in the container for individual eating includes the container 10 for individual eating, and the yoghurt 20. The yoghurt 20 is the after-fermentation type yoghurt whose moisture content is at least 70 wt.% and not more than 90 wt.%, obtained by fermenting an undiluted yoghurt solution loaded in the container 10 for individual eating. The yoghurt 20 is fluidized by shaking. As the fluidization progresses, the acid taste of the after-fermentation type yoghurt is reduced while the sweetness is enhanced, and the taste becomes creamy and rich. The variation of difference in taste and texture from a solid after-fermentation type yoghurt can be enjoyed according to the frequency and strength of shaking.