An experiment was conducted to measure the feasibility of using soya milk for the preparation of dahi. In this experiment, four different types of dahi were prepared from buffalo milk (BM) with the addition of different levels of soya milk (SM).The dahi samples were designated as 'A' (100% BM), 'B' (80% BM + 20% SM), 'C' (60% BM + 40% SM) and 'D' (40% BM + 60% SM). Quality of dahi was also monitored by using physical, chemical and microbiological tests. From the results of the physical study (smell and taste, body and consistency, color and texture), it was found that the overall score of A, B, C and D type of dahi samples statistically differ significantly. Chemical analysis showed that the acidity percentage, moisture, total solids, fat, protein, carbohydrate and ash contents (g/kg) statistically differ significantly. From the result of the microbiological tests no significant differences were observed for total viable count/ml and yeast count/ml and significant difference was observed in case of total mold count/ml. Finally, it is concluded that 20% soya milk dahi could be used successfully, which would produce dahi nearly similar to the quality of buffalo milk.