Method for making yogurt or another fermented milk-based product comprising the steps of: adding to the milk an enzyme preparation based on transglutaminase at a concentration of 0.5-3 units per gram of protein contained in the milk, the transglutaminase being supported on vegetable fibres； homogenising the milk by forcing it through a gap afforded between a lower annular chamber (9) and an upper annular chamber (10) of a homogenising valve (1).
