FIELD: food-processing industry. SUBSTANCE: method involves introducing into fat-free milk ground wheat germ flakes in an amount of 2.5% plus and minus 0.5% by weight of fat-free milk; providing pasteurization and fermentation for 5-6 hours until acidity value is (100±10)°T, mixing; separating coagulant for obtaining fat-free curd; introducing stabilizer in an amount of 0.3% plus and minus 0.1% by weight of finished product; thermalizing; packing and cooling. EFFECT: increased biological value of dietary curd, decreased consumption of milk and reduced production costs. 1 tbl
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