PURPOSE: To obtain the titled yoghurt having fine texture and soft sense of eating without dry feeling, by feeding a yoghurt base containing a gelling agent and whipped cream to a mixer and continuously mixing both in a hermetically sealed state in a short time.

CONSTITUTION: Skim milk, raw milk, skim milk powder, fat and oil, saccharides, water and a gelling agent, such as gelatin or agar, mixed, sterilized, cooled, then inoculated with a starter and fermented to afford a yoghurt base containing the gelling agent. The resultant yoghurt base and whipped cream with preferably 15W100% overrun are subsequently fed to a hermetically sealed type continuous mixer and continuously mixed in a hermetically sealed state in a short time to afford the aimed yoghurt. Furthermore, the mixing ratio of the above- mentioned whipped cream is preferably 10W50%.