Co-fermented food product from dairy and grain

A method for making a co-fermented food product comprising:

• combining about 5 wt. % of an unfermented grain ingredient with about 11 wt. % of an unfermented dairy ingredient and about 84 wt. % of water to form an unfermented mixture;
• heating the unfermented mixture to a pre-heat treatment temperature in the range between 65° C. to 88° C. or in the range between 102° C. to 120° C. to form a pre-heated mixture, wherein the pre-heat treatment temperature between 65° C. to 88° C. forms a spoonable food product with a viscosity between 2.75 Pa·s and 5.5 Pa·s at room temperature and the pre-heat treatment between 102° C. to 120° C. forms a drinkable food product with a viscosity between 0.5 Pa·s and 1.5 Pa·s at room temperature;
• cooling the pre-heated mixture to an inoculation temperature in the range between 32° C. to 52° C.;
• inoculating the cooled mixture with a thermophilic lactic acid bacterial culture to form an inoculated mixture;
• resting the inoculated mixture to form a co-fermented mixture;
• blending the co-fermented mixture to form the co-fermented food product;
• and
• adding an inclusion ingredient after blending.