Fermented milk has been consumed throughout human history. Buttermilk, acidophilus milk, labneh, and yogurt are long-established fermented milk products well known to many people. The popularity of labneh, a concentrated fermented milk made by specific yogurt cultures named Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus have grown widely due to their nutritional advantages and storage qualities, leading to their increased economic significance. Ayran is a yogurt-based, salty beverage (southern Asian lassi) popular in Turkey, Azerbaijan, and Kazakhstan. It is made by a mixture of yogurt (made with yogurt cultures) with water and salt. Amasi, or sour milk, is a fermented food traditionally made by the Zulus of South Africa from raw bovine milk that naturally ferments at room temperature in clay pots and gourds used frequently. The lactic acid bacteria make up the majority of microflora present in the natural fermentation of amasi. Traditionally, tarag (alcoholic fermented milk of cows, goats, and yaks), produced by Mongolia’s nomadic people and the northwest of China, is a unique naturally fermented alcoholic dairy beverage known for many ages. Significant research has to be done on the possibility of developing more ancient, fermented milk products in both traditional and commercial ways. These fermented milk beverage methods will prove helpful for researchers’ findings to aid a significant number of importance in future dairy product development. There is also a need to follow safe and healthy fermented milk within standard operating procedures (SOPs) to have healthy and safe fermented milk products.