Abstract:In this research，milk and bitter buckwheat were used as main raw materials to produce buckwheat yogurt containing both nutrition，flavor and the bitter buckwheat's liquor taste. The orthogonal test showed that the quality of buckwheat yogurt was the highest when the amount of buckwheat，sugar，inoculation，and fermentation time were 3.4 %，8.0 %，5.0 % and 6.0 h，respectively. Under the optimized conditions，the buckwheatyogurt displayed typical fermentation flavor and good taste with sweet and sour. This experiment also studied the changes of yogurt quality，such as acidity，pH value and lactic acid bacteria content at 4 ℃ storage temperature.