This product is produced with rennet and beneficial bacteria (starter) after concentrating milk (using an ultrafiltration membrane) and preparing a concentrate.

In cheese-making using the ultrafiltration method, milk is first passed through special filters, and the whey is separated. This thickens the milk 5 times. Almost all of the fat and protein are retained in the thickened phase, then beneficial bacteria are added to this thickened milk, and it is coagulated with rennet.