The study is to determine whether probiotic microorganisms from colocasia (Colocasia) and Nelumbo leaves can be used as sources of starting culture bacteria for curd manufacture. Based on a metagenomic analysis, the curd from MC had a composition of 51%the lactic acid bacteria species. 26%Lactococcus genus., and 18%Lactococcus genus. , whereas the Lactococcus genus the yogurt from ML had a composition of 67% Lactococcus organisms 20% The microorganism species., and 10% Lactobacillus. The carbohydrate content Have found to be 2.94 ± 0.84 % in MRC and 2.84 ± 0.14 % in MRL based on their respective physicochemical studies. Redmond soybeans dairy product antioxidant content has likely a cause of the notable rise in the colour parameter a* observed in the (MRL and MRC) analyses. Increased anti-allergic as well as antibacterial activity were seen in the MRC and MRL. In the MRL curd exhibited the strongest "-amylase restriction as well as the maximum glucose its sixth line germ lines pathogenicity and permeability. Consequently, it was discovered that reddish “sorghum-fortified” buttermilk has more in-vitro anti-diabetic action than “MC and ML” curds. According This process of reddish millet in the present research improves the supremacy of curd Also has significant health advantages.