Yoghurt was made by fermentation of reconstructed milk mixed with Puerariae radix pulp. The optimization of four fermentation conditions (Puerariae radix pulp concentration, inoclum amount, fermentation time and temperature) for the improved sensory quality and flavonoid content of products was carried out using a combination of single factor and orthogonal array designs. The optimal fermentation conditions were 14%, 2.5%, 4.5 h and 41 ℃ for Puerariae radix pulp concentration, inoclum amount, fermentation time and temperature, respectively. The obtained product contained 1.71 mg/mL flavonoids.