With milk powder, white fungus for raw materials, through pretreatment and adding stabilizer, tremella yoghurt with Lactobacillus fermentation has special aroma and nutritional value. The optimum technological conditions of tremella juice was the tremella to water to be 1∶ 200, at 100℃ for 90min; the optimal fermentation condition was that: the milk powder content was 5%, inoculum was 6%, the cultured temperature was 42℃, the amount of sucrose was 7%, stabilizer was gelatin 0.05%.