Abstract: The possibility of producing yoghurt based on peanut milk was studied. Stirred yoghurt was prepared from a mixture of 70% peanut milk and 30% cow milk. The final product was subjected to physiochemical analysis and sensory evaluation. Whole milk yoghurt was used as a control throughout the investigation. Investigations revealed that the peanut milk based yoghurt had 3.47% protein content, 81.02% water holding capacity and 34.43% susceptibility to syneresis compared to 2.76, 65.03 and 47.40% for whole milk yoghurt, respectively. Peanut milk based yoghurt also had higher apparent viscosity compared to whole milk yoghurt. Sensory evaluation of peanut milk based yoghurt using the nine points hedonic scale with the help of sixteen panelists showed that the product had a good appearance, texture and acceptable flavor. The titratable acidity of the peanut milk based yoghurt was 80°T and pH was 4.57. The investigation confirmed that it is possible to produce acceptable peanut milk based yoghurt. Therefore, it is one of the interesting alternative options to yoghurt manufacture in regions with high peanut production.