The invention provides 
pleurotus eryngii yoghurt and a production method thereof, and belongs to the technical field of 
food science. The 
pleurotus eryngii yoghurt is milk white in color, has uniform and exquisite texture, moderate 
viscosity, faint fragrance of 
pleurotus eryngii and special 
aroma of fermented milk, and moderate soursweet, and contains not less than 3.0% of 
protein, not less than 3.1% of fat, not greater than 70 thorner degrees of acidity, and not less than 1*10<6>CFU (
Colony Forming Unit) / mL of lactobacilli count. The production method comprises the following steps: getting 
pleurotus eryngii and milk as the major raw materials; 
slicing and pre-cooking the 
pleurotus eryngii; pulping the 
pleurotus eryngii with equivalent water; adding milk, granulated 
sugar, a stabilizer and a 
sweetening agent in proportion; homogenizing; sterilizing; cooling; adding 2.5% of 
lactobacillus bulgaricus and 
streptococcus thermophilus in proportion of 1: 1.5; filling; fermenting at 42 DEG C until the 
titration acidity reaches 65 to 75 thorner degrees; and stopping to refrigerate and after-ripen for 24 hours at 4 to 6 DEG C to obtain the pleurotus eryngii yoghurt. The production method has the beneficial effects that the whole pleurotus eryngii is pulped and added, thus the variety and content of nutritional components in the yoghurt are increased, the healthcare function of the yoghurt is improved, and new taste is created. The production method is important for promoting the rational 
processing and utilizing of pleurotus eryngii resources, formation of an after-production 
processing industry chain and adjustment of an 
agriculture product processing industry structure.