Provided is a method for producing yogurt ensuring enhanced taste, increased lactic acid bacteria content, and improved antioxidant properties. To this end, the method comprises the following steps: (a) preparing milk or skim milk, (b) adding 1-3% (w/v) of pure powder of Vicia amoena Fisch. ex DC. and 1-3% (w/v) of Matteuccia orientalis (Hook.) Trev. leaf powder into the milk or the skim milk and then mixing the same； and (c) inoculating the mixture with Lactobacillus casei, Lactobacillus plantarum, or a mixed strain thereof as lactic acid bacteria.본 발명은 항산화 활성이 증진되고 유산균이 증가하며 향미 등이 향상된 요구르트를 제조할 수 있는 방법을 제공한다.
