The work aims to study the production process and optimal packaging of carbonized yogurt with direct vat starter. With fresh milk as raw material, the brown milk was produced after Maillard reaction. Then, through inoculation, addition of additive, fermentation and ripening, the carbonized yogurt was finally made, and the better packaging among the transparent and light-tight packaging was selected. The optimum conditions for preparing brown milk were as follows: the mass fraction of added glucose was 5%, water bath temperature was 98 ℃, and water bath time was 180 min. The brown milk was used as raw material to ferment. In the optimum technological formula for preparing carbonized yogurt, the mass fractions of sucrose, skim milk powder and strain were respectively 4%, 5% and 0.25%, fermentation temperature was 41 ℃, and fermentation time was 360 min. The light-tight packaging was better for yogurt storage. The carbonized yogurt produced under the optimum technological conditions is of brown color, uniform and smooth color, pure caramel flavor and yogurt flavor, stable tissue state, fine taste, moderate viscosity and no whey precipitation, and the content of protein is much higher than that of carbonized yogurt on the market.