A method for making liquid and semi-liquid fermented milk products, including the following steps:a) placing a milk-based mixture in a container；b) subjecting the basic mixture to a heating thermal treatment；c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10̂8 CFU/ml of basic mixture, and subjecting the basic mixture to which tic bacterial strains were added to a thermal treatment for a predetermined time；d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.
