Abstract: The invention comprises a method for structuring of fermented milk products, wherein a starting milk having a fat content of at least 1 to 40% by weight, after standardization of the fat and dry solids content, is pasteurized and homogenized and fermented in the absence of binders or slime formation, wherein a coagulum of the fermented and not yet cooled product, which depending on the fat content may or may not contain added fat-free dry milk solids, is subjected to a controllable shearing force or energy dissipation, as a result of which slightly viscous characteristics result (which, after a period of standing, change to highly viscous characteristics), and to cooling to 10.degree. C. or less with subsequent filling of containers with the product so formed.