Abstract: The soymilk yogurt was processed using the leaching liquid of Tremella fuciformims Berk by direct addition of non-odor soybean without lipoxidabe. The result showed that the optimum conditions were adding 10% leaching liquid of Tremella fuciformims Berk, 3% sugar, 15% pure milk, 25% acid creamery, and fermentating for 7 hours at the temperature of 40～42℃. Such soymilk yogurt had significant advantages over conventional products by using usual processing technology with common bean, such as without deodorisation,decreasing the consumption of the energy, enhancing the protein recovery rate. What's more,under the condition that soymilk and the leaching liquid of Tremella fuciformims Berk were mixed fermentation, the leaching liquid of Tremella fuciformims Berk not only benefited the fermentation of lactic acid bacteria, and the increase of aldehyde and diacetyl content, but also increased the stability of soymilk agarding against water bleeding.