FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method involves milk standardisation, pasteurisation, homogenisation and cooling obtained mixture to fermentation temperature, fermentation with starter containing Streptococcus thermophiles, Lactobacillus fermentum and Bifidobacterium longum in ratio of 1.5:2:1.5, souring, during which biologically active additives "Milkang" and "Galaktamin" are added in ratio of 0.5:1 in an amount of 1.5-3.0 %, stirring, cooling, packaging and ageing.
EFFECT: invention enables to obtain a product with more viscous structure, enhances preventive, dietary and synergetic properties of product, and enhances biological value of product, reduce ripening time and prolongs storage life of product.
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