In this study, the effect of addition of juniper molasses (JM) at a rate of 2, 4, 6 or 8% on fermentation process of milk and some physiochemical and microbiological properties of set type yogurt were investigated. The titratable acidity, pH, viscosity, whey separation, lactic acid bacteria counts (MRS and M17 agar) of experimental yogurt samples were determined during storage at weekly intervals for 28 days. After incubation (3.5 hours), the pH of JM added yogurts were recorded as 4.78-5.02, while the pH of the control was determined to be 4.70. It was also found that the increased JM addition led to an increase in the fermentation time of the milk, to a decrease in the viscosity and serum separation and to an increase in the pH of yogurts compared to the control yogurt samples during storage. In addition, it was determined that lactic acid bacteria counts of experimental yogurts from MRS agar plates decreased rapidly, however, those counts obtained from M17 agar plates decreased slowly after a 7-day storage. It was concluded that, considering the examined parameters addition of 4% JM could be tolerable for the production of fruit yogurt, however, it is suggested that this level should be less than %4 due to intense sour taste of JM.