Advances in fermentation are changing how food products are created and present a chance at developing novel dairy products. Newly engineered yeasts that produce lactic acid have yielded to the development of new yogurt-like products. Based on recent work, this study aimed to create a more complete flavor profile to this yogurt-like product by adding an additional yeast strain known to produce aromatic compounds in beer or wine. After preliminary tests, two flavor producing strains were selected to be scaled up. Fermentation profiles were monitored for pH, and cell populations were verified with plating before and after the fermentation. Additionally, using the Cornell Dairy Plant’s yogurt base, the yogurt-like product was scaled up and evaluated for consumer acceptance in a sensory evaluation. Based on the results of the sensory study and fermentation profiles, there exists a market for such products, though some further development can still be implemented.