This research used completely randomized design (crd) factorial consisting of two factors, namely the type of milk (a), skim milk (a1) and whole milk (a2). factor (b) is a green bean (vigna radiata) consists of five levels, namely 0% (b0), 25% (b1), 50% (b2), 75% (b3), with 3 replications thus obtained 24 experimental units. the results showed that the total microorganisms in fermented milk with different percentages of green beans were the same in all treatments (7.94 to 8.21) in the log 106. the higer the addition of green because the lower the syneresis value, because green beans contain high percentase of carbonydrad. organoleptic test on taste showed that panelist preter product with 25% green beans and 75% freesh milk at the value of 3.60, mean while for the aroma panelist mostly prefer product with 25% green bean and 75% skim milk at the value of 4.26 in generan the fermented milk contain 25% green bean and 75% skim milk more acceptable to the panelist at the value of 3.24.

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