A method for making a liquid or semi-liquid product of the fermented milk type, characterised in that it comprises the following steps: - a) placing a basic mixture, which is a milk-based mixture, in a container; - adding sugar, wherein the sugar is added to the basic mixture at a percentage between 20% and 30% by weight of the basic mixture; - b) subjecting the basic mixture to a thermal treatment heating said basic mixture to a temperature value of between 38°C and 45°C and, after said step b) of subjecting the basic mixture to a heating thermal treatment, a step of keeping said basic mixture stationary for a predetermined time at a temperature value reached during said step b) of subjecting said basic mixture to a heating thermal treatment, wherein said predetermined time is a time of between 5 and 15 minutes; - c) adding lactic bacterial strains comprising a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus to said basic mixture according to a concentration of at least 10^8 CFU / ml of basic mixture, and subjecting said basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; - d) stirring said mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in said mixture to which lactic bacterial strains were added, thereby making said liquid and semi-liquid product of the fermented milk type in the container, said lactic bacterial strains comprise a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus to obtain yogurt-style fermented milk, wherein the fermented milk is subjected to a subsequent step of cooling simultaneously with stirring, for carrying out stirring and freezing of the fermented milk. - a) placing a basic mixture, which is a milk-based mixture, in a container; - adding sugar, wherein the sugar is added to the basic mixture at a percentage between 20% and 30% by weight of the basic mixture; - b) subjecting the basic mixture to a thermal treatment heating said basic mixture to a temperature value of between 38°C and 45°C and, after said step b) of subjecting the basic mixture to a heating thermal treatment, a step of keeping said basic mixture stationary for a predetermined time at a temperature value reached during said step b) of subjecting said basic mixture to a heating thermal treatment, wherein said predetermined time is a time of between 5 and 15 minutes; - c) adding lactic bacterial strains comprising a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus to said basic mixture according to a concentration of at least 10^8 CFU / ml of basic mixture, and subjecting said basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; - d) stirring said mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in said mixture to which lactic bacterial strains were added, thereby making said liquid and semi-liquid product of the fermented milk type in the container, said lactic bacterial strains comprise a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus to obtain yogurt-style fermented milk, wherein the fermented milk is subjected to a subsequent step of cooling simultaneously with stirring, for carrying out stirring and freezing of the fermented milk.