Finger millet is one of the cereal grains which are produced in Ethiopia. It is used in different forms by consumers such as porridge, bread, injera and local drinks such as “Tella” and ‘Areki’. In this study milk was extracted from degu, Necho and jabi varieties of finger millet, which all varieties undergone for different processing treatments soaking and germination. The raw finger millet was used as baseline for all varieties. The extracted milk was dried by a freeze-dryer to make it ready for the analysis of the physico-chemical, mineral content and sensory properties of the finger millet milk. The residues left during milk production also undergone for characterization. Based on this finger millet milk is known for its high nutritional value and high mineral contents especially calcium(2.85mg/l), iron(5.90mg/l), zinc(10.84mg/l), crude fiber (6.96%), protein(9.69%), fat(6.00%), carbohydrate(80.46%), and ash(6.04%). The overall sensory acceptance of degu soaked varieties milk (6.90) is better than other varieties of finger millet milk, and is less than the cow milk (8.53). The residues have also a significant amount of proximate composition and mineral contents. . Key words: Finger millet, raw grain, Soaking, Germination, Millet milk and residue