FIELD: milk industry. SUBSTANCE: method involves introducing starter and coagulant into non-fat soya milk base heated to 30-35 C, said starter being strain of acidophilus rod and thermophilous streptococcus used in the ratio of 1:1, with starter being used in an amount of 4-5 wt% and coagulant in an amount of 20 wt%; fermenting for 6-8 hours while mixing to provide acidity of 90 T; separating whey; introducing filler in an amount of 10 wt%; homogenizing until pasty consistency is reached. EFFECT: increased nutritive value, digestibility and organoleptical properties of ready product.
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