Abstract: Yogurt is an increasingly popular cultured dairy product in most of the countries. Popularity of yogurt has increased due to its perceived health benefits. Health-promoting attributes of yogurt containing live and active cultures are well documented. Yogurt is easily digested, has high nutritional value, and is a rich source of carbohydrates, protein, fat, vitamin, calcium, and phosphorus. Main objectives of this research were to find out the ability of producing yogurt incorporated with Water melon and to evaluate the consumer preference for yogurt incorporated with Water melon. Prepared yogurts were analyzed for moisture, ash, total solid, fat, and vitamin C content. Titrable acidity, pH, and microbial quality (Total plate count, Coliform and yeast/mold) have been investigated on 1st, 7th, 14th and 21st days of refrigerated storage. The addition of Water melon juice into the yogurt showed an increase in vitamin C content when compared to the plain yogurt. In addition, decreased levels in the fat, total solids, and titratable acidity were observed comparatively to the plain yogurt. Coliform and yeast/moulds count was less than 10cfu/g in both the control and the experimental yogurt. The addition of 25% Water melon juice into milk in order to produce yogurt, improved the yogurt in terms of color, appearance, odor and overall acceptability of yogurt.