PURPOSE: To prepare a food like yogurt having a high value of food, by adding a live bacteria solution of lactic acid bacteria to paste obtained by homogenizing soybean milk contg. a coagulating agent.

CONSTITUTION: When (concentrated) soybean milk prepared by a conventional procedure is half coagulated with a slightly small amount of a coagulating agent (e.g., magnesium chloride, calcium chloride, citric acid, etc.), it is sent to a homogenizer to give uniform paste. While homogeneous lactic acid bacteria are cultivated in a culture solution (medium containing soybean milk, saccharide, and salts such as Na, K, Fe, etc.) to give a concentrated live bacteria solution of lactic acid bacteria, which is blended with the paste, to give yogurt of soybean milk.