PURPOSE: To form an excellent soybean curd by ordinary middle-temperature lactic acid bacteria by adding a saccharide and lactic acid bacteria to a soybean milk from which a specific amount of a soluble saccharide fraction in a raw material soybean is removed and subjecting the soybean milk to lactic acid fermentation.

CONSTITUTION: A soybean milk from which ≥60% of a soluble saccharide fraction in a raw material soybean is removed is mixed with a saccharide and lactic acid bacteria and subjected to lactic acid fermentation. The formed soybean milk curd is subjected to solid-liquid separation, provided with a mold, fermented and aged to give a cheese-like food.