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.% total solids, including total protein from 3.5 wt.% to 4.2 wt.%, and lipids from 3.5 wt.% to 5.0 wt.%, titratable acidity from 5.4 °SH to 8.5 °SH and pH from 6.50 to 7.30, is inoculated with an activated monoculture probiotic starter of Bifidobacterium animalis subsp. lactis BB-12 in the amount from 7 wt.% to 10 wt.%, and then incubated at 37-40°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.
