Invention herewith described refers to the process for obtaining a product from the skimmed milk powder and the milk caseinate with the addition of vegetable fat which is the milk mixture consisting of 17% vegetable fat, 11.25% skimmed milk powder before reconstitution, 5% milk protein, 2 % salt, 0.1% citric acid, 0.004% lactic acid bacteria, 0.0016% rennet, and water. Skimmed milk powder and milk protein - caseinate are dissolved in water and vegetable fat is melted with the water heated to T = 40°C then these ingredients are fused, homogenized at P = l80-200 bar and the temperature T = 55-60°C, and further on pasteurized at the temperature T = 80-85°C. Milky mass is cooled and into it there are added lactic acid bacteria as well as dry rennet powder, after that the fermentation is performed at T = 36-39°C, providing the pH value of the product to be 4.6-4.7, whereupon the product is cut and 18% brine is poured over the pieces put in PE buckets and stored at the temperature from T = 0 to 4°C in cold sto
