FIELD: dairy industry. SUBSTANCE: concentrate of natural casein or protein-lipid concentrate from buttermilk is mixed with water up to mass part of protein 3%, cream and beet sugar. Mixture is heated up to 60-65 C, homogenized, cooled, and ferment of lactic acid cultures Lactobacterium casei, Lactobacillus bulgaricus, Streptococcus thermophylus is added at the ratio 1:3.5:0.5, respectively. Fermentation is performed at 34 C up to acidity 75-85 degrees T. EFFECT: improved method of preparing. 3 tbl
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