The fermentation time for the production of yogurts made by varying 3 sweeteners (honey, sucrose and fructose) at 2, 4 and 6% levels (by weight basis) was initially studied. The yogurt with honey added had a significantly shorter fermentation time (p < 0.05) than that with either glucose or fructose. The yogurt with sucrose added has more overall acceptance than with fructose, whereas honey yogurt has the lowest overall acceptance. The 4% honey yogurt showed a significant decrease (p < 0.05) in pH, but an increase in lactic acid production and Lactobacilli counts among the three yogurts (p < 0.05). With respect to storage time at 4 oC for 4 weeks, all yogurts with the three sweeteners showed a decrease in pH and an increase in lactic acid production whereas the syneresis rate was found to increase remarkably in the first week of storage, before changing slightly in later weeks. Also, the viability retention of Lactobacilli was found to range between 8.40-8.47 logCFU/g after the fourth week of storage.