Lassi was made from cow milk using A. thermophilus - MD2 and L. bulgarious - LBW (1: 1) @ 2% to optimize level of certain technological parameters like acidity, total milk solids and sugar. Selection of the best individual factor was based on the criticisms and preference obtained by the judges on flavour, body and texture of the product. From 1.0, 1.2 and 1.4% acidity, 6.5. 8.5 and 10.5% total milk solids and 8.10. and 12% sugar levels in lassi 1.2% acidity. 10.5% total milk solids and 10% sugar was found optimum to give a better quality product.