This study aimed to evaluate the fermentation potential and probiotic behavior of selected E. faecium strains (n= 6) in skimmed milk for a four-week period. A 4% (w/v) skimmed milk solution was prepared, autoclaved, and inoculated with 2% (v/v) of an overnight culture of each strain. The samples were incubated at 37°C for 24 hours to initiate fermentation, followed by storage at 4°C for four weeks to assess post-fermentation stability. The experiment was conducted in two independent replicates, and the fermentation progress was monitored weekly by measuring changes in the pH. After 24 hours of incubation, a drop in pH from 7.0 to 4.0–5.0 was observed, indicating acid production and fermentation. During storage, no significant change in pH was recorded in the first week. However, from week two onward, a gradual decline in pH to 3.0–4.0 was observed, which remained stable for the remaining period. No further acidification occurred beyond the third week. These results demonstrate that the selected strains possess fermentation potential, effectively acidifying the skimmed milk substrate and maintaining their activity during storage. This fermentation profile supports their potential application in the development of functional fermented dairy products and related industries.