The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and having a solid content comprised between 9.5 and 42 wt% and a total protein content comprised between 2.5 and 25 wt%, (b) freezing the said fermented dairy product at a temperature below 0°C to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0°C and 10°C to obtain a refrigerated fermented dairy product with a lightened texture.
