Abstract: With the current upward trend in nutritional and health awareness, the consumers demands for high quality probiotic product with acceptable sensory characteristics. The main purpose of this research was to observe the influence of different levels of honey (5%, 10% and 15% and 20%) to yoghurt and its effect on viability of microbial flora of yoghurt, chemical and sensory characteristics. Honey set yoghurt mix was standardized to 3.5% fat, 12 % solid not fat and inoculated with 2% culture. A different level (5%, 10%, 15%, and 20%) of honey was added to yoghurt milk. The samples of different treatments was analyzed for fat, protein, pH, acidity, total solid , moisture percent, viability on selective media (MRS& ST) and sensory characteristics (flavor and taste, colour and appearance, body and texture and overall acceptability).The data obtained on various parameters were statistically analyzed.