FIELD: food industry.SUBSTANCE: method involves milk pasteurisation, maintenance, cooling to the ripening temperature, the starter introduction, ripening, pressing till moisture content is equal to no more than 80% and cooling. One uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours into fermented milk one introduces sprouted rice seeds extract and sprouted pea extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 min and cooled to the ripening temperature the starter is represented by mesophilic lactic streptococci pure cultures, bifidobacteria at a ratio of 1:2 in an amount of 5% of the milk weight after pressing one introduces into the produced clot "Dilactin-R" and "Lactumin" biologically active additives at a ratio of 1:1 in an amount of 1-1.5% of the product weight and performs stirring and thermisation after cooling one proceeds with curd mass whipping, packing at a temperature of 16-18°C and additional cooling.EFFECT: invention allows to manufacture a product with increased storage life and improved organoleptic properties due to light nut aftertaste imparting to the product, enhance the ready product quality, its dietary and preventive properties, enhance accessibility, reduce energy value and accelerate the manufacture process.2 cl, 2 tbl, 2 exИзобретение относится к молочной промышленности. Способ включает пастеризацию молока, выдержку, охлаждение до температуры сквашивания, внесение закваски, сквашивание, прессование до влажности не более 80%, охлаждение, при этом молоко используют жирностью 1,5%, в которое после охлаждения пастеризованного молока до температуры 34-35°С вносят фермент «Максилакт» и ферментируют в течение 3 ч, затем в ферментированное молоко вносят экстракт пророщенных семян риса и экстракт пророщенного гороха, взятых в соотношении 2:1, в количестве 3-5% от
