The method for production of a fermented goats milk beverage, according the invention, depending on pasteurization, cooling down, and inoculation with a starter culture, is specific in this that the goats milk, containing from 12.30 wt.% to 14.80 wt.% (14.24%) total solids, including total protein from 3.5 wt.% to 4.2 wt.% (3.9 %), and lipids from 3.5 wt.% to 5.0 wt.% (4.37%), titratable acidity from 5.4 °SH to 8.5 °SH (8.2 °SH) and pH from 6.50 to 7.30 (6.77), is inoculated with a monoculture probiotic starter of Lb. acidophilus LA 5 or Lb. acidophilus AD 200 in the amount from 5 wt.% to 7 wt.%, and then incubated at 40-43°C until curd formation. So prepared probiotic fermented goats milk beverage is cooled down to 5±1°C, and stored at this temperature until consumption or distribution.
