The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), androselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the centralcomposite design for estimating the response surface method, which yielded ten experimental points, including tworeplicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH(P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidantproperties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid weresignificantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, andoverall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milkpowder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for otherfood industries.