Plant-based probiotic products have received much attention for functional foods with health benefits and improved functionality. Celery (Apium graveolens L.) and dill (Anethum graveolens L.) are important medicinal plants that can be used in the food industry. The present work aims to produce set yoghurt with functional properties by using probiotic bacteria supplemented with celery extract or dill extract (0, 1, 2, and 3%, w/w) and study the quality attributes and storage stability of this type of yoghurt. The resultant yoghurt treatments were examined for their physicochemical, microbiological, rheological, textural, and organoleptic characteristics. Phenoles and antioxidant activity were also detected. Results showed that total solids, protein, fat, and ash were higher in treatment compared with control. Additions of celery or dill extracts with different concentrations significantly increased the titratable acidity, acetaldehyde and diacetyl and also increased the amount of viscosity, and water holding capacity (WHC). Celery and dill contain higher amount of minerals than control such as calcium, magnesium, iron, copper, and zinc. As the level of this extracts increased, hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness significantly improved. Due to the stimulatory effect of celery and dill extracts, the viability of Bifidobacterium bifidum, Streptococcus thermophilus and lactic acid bacteria increase. The addition of herbal extracts enhance the body and texture. Treatment with 2% of celery extract gained the best flavor score (96.29 point), followed by treatment with 2% of dill extract (95.52 point), and these reflected in the overall acceptable score. Generally, it is recommended to use up to 2% celery extract or dill extract with a probiotic strain such as Bifidobacterium bifidum in yoghurt making to enhance its organoleptic and functional properties with good nutritional values.