Peanut milk was prepared and separately supplemented with different concentrations of xanthan gum, pectin, gelatin, carrageenan, skim and whole milk. The different preparations were fermented with yoghurt starter at 42^◦c for 3-4h. The chemical, microbiological, rheological and sensory attributes of the resultant yoghurt like-products were investigated.                 All These additions had no effect on pH values, or lactic acid bacterial counts of peanut yoghurt like-product when fresh or during storage. In addition, mould and yeasts as well as coliform groups were not detected in the all fermented preparations, either when fresh or during storage. The use of xanthan gum (0. 1%) with lactose (4%) and whole milk (50%) increased the curd tension of peanut yoghurt. Peanut yoghurt prepared with 4% lactose, 0.1 % xanthan gum and 50% whole milk gained the highest sensory scores compared to the corresponding products of other treatments.