Wintermelon (Benincasa hispida) juice has been reported to contain bioactive compounds such as antioxidants and health benefical effects properties. This research was aimed to produce fermented drink made from the juice of wintermelon. The fermented drink was processed by fruit juice and addition sugar and skim milk and incubated with Streptococcus thermophilus and Lactobacillus plantarum. Sugar was mixed with different concentrations of 5 and 10% (w/v). Skim milk was mixed with different concentrations of 5, 10, and 15% (w/v). The combination of Streptococcus thermophilus and Lactobacillus plantarum were mixed with different concentrations of 1, 2, and 3% and was fermented for 10 hours. Physiochemical properties of the fermented drink includes pH, total titratable acidity, total lactic acid bacteria, and antioxidant activity were observed. This study showed that the 10% sugar, 5% skim milk, and 3% bacteria concentration consider as the best formulation with total titrable acidity of 0,89%, pH 3,97, and IC50 16,41%. The growth of lactic acid bacteria also was increase to 9,10 log CFU/ml and still accepted by the standard of fermented drink