[Objective]To make nutrient-rich yoghurt with walnut and peanut as raw materials,add them to milk after beating,and ferment them.[Method]Through single factor test and orthogonal test,the effects of the ratio of nut milk,sucrose addition,inoculation amount and fermentation time on the quality of yoghurt were investigated,and the optimal processing parameters of walnut peanut yoghurt were determined by sensory evaluation and acidity.[Result] The ratio of nut milk to milk was 55%,the addition of sucrose was 5%,and the inoculation was 3%.The yoghurt fermented at 42 ℃ for 4.0 hours and then ripened.The highest comprehensive score was 86 points,and the acidity was 72 °T.[Conclusion]The yoghurt product tastes delicate and smooth,and has rich nutty flavor and milk flavor.