The present invention addresses the problem of providing a dairy product with reduced milk odor specific to products in which fermented milk and whey protein are used. A method for manufacturing an edible gel comprising: a starting material blending step for blending ß lactoglobulin in a ratio of 70 100 wt% in the total protein of the starting material a heating step performed after the starting material blending step and a fermentation step by microorganisms after the heating step. The problem of the present invention is achieved by this method.
