FIELD: food industry.
SUBSTANCE: method involves whole camel milk normalisation by way of addition of common licorice water extract, homogenisation, chilling to starting temperature, introduction of a starter containing lactic acid streptococci. Then one proceeds with chilling to starting temperature, introduction of a starter containing lactic acid streptococci, Lactobacillus bulgaricus and yeast, ripening till acidity is 65-72°T, two-stage addition of whole camel milk after a 3 h interval, bottling and additional ripening during 12 h, chilling in refrigeration chamber to a temperature of 4°C and maturing and self aeration during 24 h.
EFFECT: invention enables enhancement of prophylactic properties of the drink, in particular - its immunomodulating, antibacterial and general tonic properties as well as extension of marketability period.
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