Abstract: The optimum processing conditions of agrocybe aegerita yoghurt are obtained through the orthogonal experiment, with agrocybe aegerita and skim milk as main materials, sugar and stabilizer as auxiliary materials, and fermented with Lactobacillus acidopilus and Streptococcus thermophilus. The best recipe of this product is 3.0% agrocybe aegerita extract +10.0% skim milk + 6.0%sugar + 0.10% gelatin. The best fermentation condition is 3% inoculum size, 42℃ and 260min. The yoghurt has rich nutrition, delicious agrocybe aegerita and yoghurt flavours.

Key words: agrocybe aegerita decoction, yoghurt, processing condition