Abstract: A six kinds of yoghurts were produced from cow, goat and sheep milks using Lactobacillus bulgaricus and Saccharomyces cerevisiae (Baker’s yeast) as starter cultures which were used separately and as a consortium. Goat and sheep milks fermented separately with each of the starter cultures had lower pH than those of cow’s milk. The textures of yoghurts from goat and sheep’s milks were thicker than the yoghurt from cow milk which was watery. The acidity of the six kinds of yoghurt was low when compared with commercial yoghurts produced with a mixed culture of L. bulgaricus and Streptococcus thermophillus. Yoghurts from goat and sheep’s milks were preferred to yoghurt from cow although, goat milk’s yoghurt had a characteristic goat like aroma and it will be more preferred if the goat like aroma is removed. Pasteurization of the fermented milk product had no effect on their acidity. Hence, yoghurt from goat and sheep’s milk were found acceptable to the panelists.