Bovine milk is the most important from commercial and industrial point of view, because the milk supplied from cows is cheaper and more plentiful than sheep milk. Thus, large-scale industrialization of the dairy sheep sectors in many countries is limited by low volume and seasonal cyclicity of individual milk production. As well, it is known that milk is more rich in milk total solid than bovine milk and has interesting features concerning texture technological aspects, thus this milk is used to produce dairy products. To combine the benefits of sheep milk plus the more affordable bovine milk, the purpose of this study was to develop a functional set-type probiotic yogurt from the mixture of cow and sheep milk, to establish a comparison among the mixtures (25/75; 50/50; 75/25 v/v sheep/cow milk) and control treatments trough evaluation of yogurt physical composition. Sheep milk yogurt (SMY) obtained the highest (P < 0.05) firmness value. Thus, an increase in the amount of sheep milk for yogurt increased the firmness of mixtures. Different sheep milk ratios in cow milk did not influence (P < 0.05) the apparent viscosity of the yogurt mixtures. Concerning the water-holding capacity, SMY obtained the highest values, whereas CMY exhibited the lowest values (P < 0.05). The yogurts produced with mixed milk (50/50 v/v) presented an intermediate value when compared with the other treatments. All treatments presented significant differences in syneresis index and the greater the amount of sheep milk in the yogurt resulted in lower index of syneresis. Thus intermediate mixed milk yogurts showed satisfactory results for physical analyses.