Abstract: A greatly simplified method of making a nutritious dairy-based food product. According to the present process, milk is first condensed to the proportion of milk solids and moisture corresponding substantially to that desired in the final product. The concentration of lactose in the milk is reduced by one of several methods to below about 15 percent by weight at which crystallization occurs. The mixture is gelled by heating and thereafter may be cooled, manipulated and packaged in the usual manner. Since no whey is produced, no whey drainage is necessary and the whey protein, lactose, and other soluble minerals usually separated and discarded remain in the final product.