Based on skimmed milk, the effects were investigated on supplementing different concentrations of rutin (0.015%, 0.020%, 0.025% and 0.030%) in fermentation time, acidity, water holding capacity, sensory quality, antioxidant capacity and microbe numbers of low fat yogurt. The results showed that the addition of 0.015%～0.025% rutin increased the water holding capacity and the state sensory score of yoghurt (P＜0.05) compared with the control. With the rutin amount increasing, the rutin contents and antioxidant capacity were gradually increased in yoghurt, and they were significantly enhanced when the amount was more than 0.015%. The numbers of fermented bacteria were reduced as the rutin amount increased, and the numbers of two bacteria were decreased significantly and the fermentation time was prolonged significantly when the amount was more than 0.020%. While more rutin amount (0.030%) was added, the water holding capacity and sensory scores were significantly reduced. In a word, the addition of suitable rutin (0.015%～0.025%) improved the water holding capacity, antioxidant capacity and sensory quality of yoghurt, but the fermentation time was prolonged when more than 0.020% was added.