In this study, we mixed peeled and grinded Juglans mandshurica nuts with milk, using Lactobacillus casei and Streptococcus thermophilus as culture, the ration is 1:1. After fermented, we obtained enriched Juglans mandshurica nut yoghurt. The optimal formula of the yoghurt was determined by the L9 (34) orthogonal test. The best formular was: solid-liquid ratio 1:6, pulp-milk ratio 2:8, and filtered with an 80 mesh sieve. This dairy product contains the nutrients from Juglans mandshurica nuts, fresh milk and probiotics; tastes sour and sweet with a walnut fragrance; and is a kind of functional food with a great economic value and market potential for development.