Provided is an evaluation method enabling rapid and simple evaluation of yogurt firmness. This yogurt firmness evaluation method includes a step for preparing yogurt stored in a container including an opening at a top portion (step 1), a step for bringing in a weight through the opening and placing the weight on the top surface of the yogurt (step 2), a step for measuring the depth to which the weight has sunk into the yogurt at a predetermined time after the weight has been placed thereon (step 3), and a step for referencing a firmness conversion table in which the depth to which the weight has sunk and the weight are correlated, and evaluating the yogurt firmness (step 4).
