FIELD: milk industry. SUBSTANCE: method involves preparing mixture containing milk base, sugar, and protein and hydrogen-based stabilizing mixture used in an amount of 0.5-3.5 wt%; heating obtained mixture, cooling to temperature of 8 C; introducing kefir leaven in an amount of 1.5-35 wt% with live sour milk microorganism content of 8•107 to 2,5•108 per 1 g and raw plant material; freezing. Method allows product with improved organoleptical properties and increased biological value to be obtained. Product may be used as curative and dietary food. EFFECT: simplified method and improved quality of product. 3 ex
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