FIELD: dairy and cheese-making industry. SUBSTANCE: according to method, ripened milk is heated to temperature of fermentation, introduced into milk are calcium chloride, bacterial enzyme, milk-turning enzyme. Milk turning is effected during 35-60 min. Obtained clot is cut into portions. In process of stirring, clod is heated to temperature of 35-39 C, and whey is taken out. In process of formation, introduced into cheese mass is zoosterol which is preliminarily dissolved in pasteurized and cooled water. Then, product is subjected to self-pressing. Application of aforesaid method allows for improving quality, nutrition value and therapeutic-prophylactic properties of product. EFFECT: higher efficiency. 1 tbl
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