Abstract: A stirred yoghurt with good nutrition and flavor was studied and produced, using mulberry juice and buffalo milk as raw materials and adding the appropriate amounts of sugar, citric acid and stabilizer. Sensory evaluation on the stirred yoghurt was performed by fuzzy mathematics, using taste, aroma, color and organizational status as evaluation factors. The results indicated that the optimal recipe of mulberry juice-buffalo milk stirred yoghurt was as follows:80% of sour buffalo milk, 8% of mulberry juice, 8% of sugar and 0.25% of stabilizer.The stirred yoghurt exhibited uniform color, milk aroma, fine smooth tissue, pleasant sweetness and good stability.