Milk, the primary product of dairy industries from which yoghurt is produced has short shelf-life, gets easily deteriorated in quality and highly susceptible to microbial growth leading to putrefaction and wastage. In order to elongate the shelf life and reduce wastage, milk is processed into various dairy products of which yoghurt is one. Yoghurt is a fermented dairy product blended with ingredients that provide taste, flavor and colour. It can be preserved for 2-3 weeks and 4-8 weeks under refrigeration and freezing conditions without spoilage. Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. It helps in healthy functioning of the digestive system; boosts immunity, shortens the length and severity of sickness; and may reduce eczema in babies. It also reduces the risk of high blood pressure, heart disease and stroke. Therefore, there is the need to process fresh milk from cow, goats and sheep into yoghurt bearing in mind the inherent advantages.