Abstract: In this study, a novel yogurt was prepared using black ginseng powder as the main raw material through fermentation by adding white sugar and bacterial powder. The process conditions of black ginseng yogurt were optimized using Plackett-Burman test and Box-Benhnken test on the basis of single factor experiment, finally the nutrient indicators, microorganisms and ginsenosides contents of the product were determined. The results showed that the optimal process of black ginseng yogurt was determined as follows: black ginseng powder of 7.2 g, white granulated sugar of 34.9 g, bacterial powder of 1.0 g, milk addition of 300 mL, and fermentation at 41 ℃ for10 h. The prepared product under these conditions presented delicate taste and characteristic color, taste and smell of black ginseng. Compared with ordinary yogurts, the black ginseng yogurt showed increased nutritional value and contained various active ingredients including ginsenosides. The contents of Rf, Rb3, Rg3, Rh2 and Rd were 0.03 mg/g, 0.39 mg/g, 2.50 mg/g, 0.07 mg/g and 0.95 mg/g, respectively.