Stirred yoghurt enriched with papaya fruit pulp at 5%, 10%, and 15% was prepared and analyzed alongside control samples. Both the fortified and control yoghurts were evaluated for chemical composition, antioxidant activity, physical properties, sensory attributes, and microbiological characteristics at the time of preparation and after 5, 10, and 15 days of storage at 5°C. The results revealed that total solids, ash, and fiber content increased in the papaya-enriched yoghurt compared to the control, while protein and fat content decreased. Total phenolic content and antioxidant activity significantly improved with higher papaya pulp levels. The inclusion of 10% and 15% papaya pulp notably reduced the yoghurt's pH, whereas titratable acidity increased. Syneresis was highest in the 5% papaya pulp sample, while viscosity was greatest in the 15% pulp sample. Papaya pulp also influenced the yoghurt's color, decreasing lightness while significantly increasing redness and yellowness as pulp levels rose. Sensory evaluation confirmed that all fortified yoghurts were well-accepted, with scores of 96.40% for 5% pulp, 95.30% for 10% pulp, and 93.00% for 15% pulp. The highest S. thermophilus and L. bulgaricus counts were recorded on the 5th day of storage across all treatments. Overall, the study demonstrated that fortifying stirred yoghurt with papaya pulp significantly enhanced its physicochemical properties and antioxidant activity.