To provide a method for easily producing gel mix yoghurt of a new food form in which liquid yoghurt unitedly exists in gel.

This method for producing the gel mix yoghurt comprises previously filling in a container, an LM pectin-containing solution which contains 0.1-1.5 mass% of LM pectin and is adjusted in viscosity at 5 to 1,500 mPa s, and adding liquid yoghurt to the product.