The consumption of milk and a dairy product is common in the world. The study was increased knowledge and understanding on Physio-chemical characteristics and Microbial load of yogurt (ergo). 30 samples of which 18 homemade ergo, and 6 commercial yogurt samples and 6 laboratory made yogurt were collected for Physico-chemical analysis and Microbial enumeration. The mean pH value, Moisture content and Titrable acidity of homemade Ergo samples were 3.52, 91.90% and 1.52, for commercially manufactured yogurt were 4.2, 83% and 1.5 and for laboratory made yogurt were 4.6, 87.9% and 0.8 respectively. The microbial analyses of homemade Ergo indicated that Aerobic mesophilic bacteria, Coliform, Yeast and mold, Lactic acid bacteria, Staphylococcus aureus, Shigella spp. And Salmonella spp were 8.5×105cfu, 4.81×105 cfu, 4.7×105 cfu, 5×108 cfu, 4.2×104 cfu, 5.3 cfu and 2 cfu respectively. The microbial analyses of commercial yogurt indicated that Aerobic mesophilic bacteria, Coliform, Yeast and mold, Lactic acid bacteria and Staphylococcus aureus were 3.3×105 cfu, 5.6×105 cfu, 5.1×105 cfu, 5.1×108 cfu and 6.7×102 cfu respectively. The microbial analyses of laboratory made yogurt at 45oc and 5% starter concentration indicated that Aerobic mesophilic bacteria, Coliform, Yeast and mold, Lactic acid bacteria and Staphylococcus aureus were 2.6×105 cfu, 5.1×104 cfu, 5.6×103 cfu, 4.9×107 cfu and 3.2×102 cfu respectively. The results indicated that the quality of traditional homemade ergo was substandard and not safe for consumption. Key words: ergo, yogurt, Microbial, Physico-chemical