Okara is a by-product from the soybean industry that has a low value and is underutilized. This insoluble residue of the soybean is often used as an ingredient in the animal feed or being discarded. However, being rich in nutrients, this substrate not can only serves as a good medium for microbial growth such as Lactic Acid Bacteria (LAB), but also can give added value to the food that being develop. The novelty of this research is the development of a yogurt formulation involving okara and determine its chemical composition and physicochemical properties that derive from the fermentation process. Different formulations were planned in this experiment. The microbial and the physicochemical properties such as pH, Brix, titratable acid, the protein content of the final okara yogurt were determined. Based on this experiment, it was shown that when okara was used as an additional ingredient in the manufacture of yogurt, the number of live cultures was found to be higher than that of regular milk yogurt. Not only that, chemical compositions such as protein, carbohydrate, and fiber showed a higher amount in these samples when compared to other tested yogurt formulations without okara. Furthermore, the higher fiber content in okara yogurt can enhance the growth of microbiota during fermentation and also provide added value to the product which is very beneficial for people with digestive problems. The development of new okara yogurt from soy by-product is a valuable approach where not only can benefit the environment, but can turned the low-value material to the high value product with health benefits.