Milk is complete diet and essential nutritive food for all age groups especially children. Yogurt is rich in protein, several B vitamins and essential minerals. Knowledge of its rheological properties is of primary importance in processing, handling, process design and quality control in product development especially yogurt. Yogurt is delicious and health promoting dairy product due to its therapeutic properties and high nutritional value. In Pakistan yogurt is daily consumed in the form curd, dahi and packed yogurt. Yogurt was prepared from cow and buffalo milk and compared for rheological and sensorial characters during storage. Means for viscosity (6169-3701cp), flavor (37.78-14.56), texture (24.67-13.00), appearance (11.00-4.44) and taste (6.94-3.61) decreased while firmness (14.11-15.22) increased during storage. Buffalo milk yogurt showed more viscosity (8944) and firmness (20.17) than cow milk yogurt (2339, 10.08 viscosity and firmness respectively). Yogurt from cow milk got higher score for texture (19.00) and taste (5.87) than buffalo yogurt (17.50, 4.25 texture and taste respectively) while flavor (26.91) and appearance (7.75) of buffalo was better than that of cow milk yogurt (25.91, 6.67 for texture and appearance respectively). On overall basis yogurt made from buffalo milk showed better rheological and sensory characteristics and liked by the panel of judges.