Abstract: The present study was carried out to develop a drinking yoghurt made with goat milk using thermophilic yoghurt culture (YC-X11), Bifidobacterioum animalis subsp. Lactis (BB-12) and Lactobacillus acidophilus (LA-5) and to evaluate physicochemical, microbiological and sensory properties. Three inoculation levels (0.2 gL-1, 0.3 gL-1 and 0.4 gL-1) of traditional yoghurt cultures and two probiotic cultures were separately used to develop drinking yoghurt. Drinking yoghurts were stored at 4 0C for 21 days and analyzed for microbial counts, titratable acidity and pH on 0, 7, 14 and 21 days of storage. Sensory evaluation was done within four-day interval from day 1 to day 14 with 30 untrained panelists using five point hedonic scales. Titratable acidity and pH were significantly different (P < 0.05) with added cultures and culture levels. There was an interactive effect of treatment and storage time on pH for the developed product (P < 0.05) and developed product was within the acceptable range up to 14 days of storage at 4 0C. Ash, dry matter, fat contents, brix value and density did not significantly differ (P > 0.05) with cultures and culture levels. Yoghurt made with LA-5 received the highest overall acceptability. The developed products were negative for pathogenic microbes up to 21 days of storage. In conclusion, 0.3 gL-1 inoculation level of LA-5 could be used to develop the probiotic drinking yoghurt using goat’s milk with desired physiochemical, microbiological and sensory properties.