New types of yogurt were made by adding soy milk and brown rice to whole milk and fermenting it with specific bacteria. The addition of soy milk and brown rice boosted the production of acid and growth of beneficial bacteria, while also slightly increasing sweetness. A mix of Leuconostoc mesenteroides and Streptococcus thermophilus bacteria produced the most acid, and a mix of Leuconostoc mesenteroides and Lactobacillus acidophilus had the highest number of viable cells. The yogurt with soy milk and brown rice stayed good for 15 days and was slightly less liked in terms of texture and overall taste compared to regular milk yogurt.