Abstract: Walnut kernels, selected as the raw material, underwent hydrolysis with protein-glutaminase (PG) following pulping. This process laid the foundation for producing set-type walnut yogurt, involving steps such as blending, homogenization, sterilization, and fermentation. The study investigated the impact of protein-glutaminase and five distinct starter cultures labeled I through V on the quality of walnut yogurt. This was evaluated by examining the yogurt's fermentation characteristics, physicochemical indicators, and microstructure. Furthermore, walnut yogurt developed under these optimal conditions was compared to traditional milk yogurt to assess its quality and characteristics. The findings revealed a significant improvement in the fermentation characteristics and textural parameters of yogurt fermented by walnut milk following enzymatic hydrolysis compared to non-enzymatic walnut milk. The optimal conditions were identified as 0.2% enzyme concentration and a 40-minute reaction time, with the pH, acidity, hardness, and consistency of walnut yogurt being 4.3, 55 °T, 85.30 g, and 583.96 g·s, respectively. Walnut yogurt developed using starter culture I exhibited the highest acidity level, maintaining minimal fluctuation over a 21-day storage period. In contrast, yogurts prepared with alternative starter cultures demonstrated varying degrees of stratification and sedimentation. The yogurt fermented with culture I showed superior viscoelastic properties, presenting a denser gel network. Conversely, yogurts fermented with cultures IV and V displayed reduced apparent viscosity, lower values of G' (storage modulus), and G'' (loss modulus), along with a looser gel structure. Additionally, walnut yogurt produced with starter culture I maintained bacterial counts exceeding 106 CFU/mL throughout the storage duration. Despite walnut yogurt requiring further refinement in aspects such as consistency, water-holding capacity, and whey release rate compared to milk yogurt, the overall impact of PG was positive, enhancing the gelation quality of walnut yogurt. The yogurt prepared with starter culture I (Lactobacillus bulgaricus and Streptococcus thermophilus) was notably improved, receiving favorable overall assessments.