FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method comprises preparation of raw material, introduction of a vegetable component, pasteurisation, cooling to fermentation temperature, adding starter. Simultaneously with starter biologically active additive and a vegetable component are added, mixed, fermented, after ripening a stabiliser is added. Produced clot then undergoes treatment, thermisation, cooling and packaging, wherein starter contains Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus diacetilactis and Bifidobacterium longum.
EFFECT: invention enables to obtain a product with probiotic properties, enhanced preventive properties, biological value and digestibility.
1 cl, 2 ex
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