Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Score for overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the sensoric evaluation was SS15 (addition 15% concentration of skim milk)