THE MIRACLE OF COMBUCHA IN YOGHURT AND CHEESE To determine the fermentation and features of producing lactic acid of Combucha Fungus, which is consumed as tea due to its healing effects, a liter of cow milk from a dairy farm was reached to the boiling temperature in two seperate steel pots and it kept boiling for 15 minutes. After cooling up to about 50 degrees, one of the milk in the pot was fermented with the yeast obtained from the regular method and the other with the Combucha Fungus. While the waiting time was 5-6 hours in regular leavening, it was 11-12 hours in leavening with Combucha Fungus. The reason of the difference is that I added Combucha Fungus into the jar of milk instead of yoghurt yeast while I used yoghurt yeast for the other milk. The Combucha yoghurt rested for 1 day was added to a liter of cow milk in order to curdle. (500 grams needed to make it curdled) Combucha cheese is made with the aim of curdled milk, the process has been repeated dozens of times and samples have been taken from the most suitable leaven. It is important to provide sterile conditions to make Combucha Fungus suitable for fermentation. Therefore, hands and containers were washed with water including vinegar and the water which was boiled and cooled afterwards . The yoghurt and cheese produced with Combucha Fungus were compared with yoghurt and cheese made from regular yeast. In terms of Lactobacillus having probiotic features, Combucha and traditional yoghurt were compared with the measurements in the analysis laboratiories having accreditation. According to the laboratory results, while the number of Lactobacillus in a regular yoghurt was min. 1×10 to the power of 7, the number of Lactobacillus in the Combucha yoghurt I made was 3.3×10 to the power of 8. The number of Lactobacillus in a regular cheese is supposed to be between 9.2×10to the power of 7 and 1.4×10to the power of 8. However, the number of Lactobacillus in the Combucha cheese I made was 7×10 to the power of 8. It is recommended that the cheese and the yoghurt produced by Combucha Fungus are supposed to be consumed according to the food codex. The number of Lactobacillus was higher than expected in the yoghurt and cheese made with Combucha Fungus. The patenting process of the manufactured product has been completed. KEYWORDS : immune system, probiotics and prebiotics,cancer prevention, Combucha Fungus, fermentation, antioxidant