A method for the preparation of yogurt, comprising the operating steps of:- preparing a predetermined quantity of milk- heating the milk to a temperature of at least 70° centigrade- cooling the milk to a temperature of between 40° centigrade and 60° centigrade, and injecting a plurality of lactic acid bacteria into the milk- keeping the milk containing the lactic acid bacteria at said temperature for at least 2 hours so that the milk ferments- cooling the fermented milk to a temperature of between 1° centigrade and 7° centigrade, and keeping it at said temperature for at least 15 hours so as to obtain a body with a compact consistency- at least partly drying the body obtained to lower the moisture level in it.
