The purpose of this research is to get Functional Fermentation Milk Drink Lactobacillus cassei TomatoesExtract Formulation appropriately, in a way to organize the total solid. The total solid for semi-solid fermentation milk is about 24-28 %. In searching for Functional Fermentation Milk Drink Lactobacillus cassei Tomatoes extractformulation, the plan to be used is Random Complete Design (RCD) with 5 treatments and 3 repetitions. For advance test is done by Duncan's New Multiple Range Test (DNMRT) on real standard 5 %. The treatment is made based on skim powder milk percentage that to be added to the fresh milk that contained 13 % of total solid for getting fermentation milk appropriate with wanted total solidity. Each treatments are : (A). Addition skim powder milk 3 %; (B). Addition skim powder milk 6 %; (C). Addition skim powder milk 9 %; (D). Addition skim powder milk 12 % (E). Addition skim powder milk 15 %. The best treatment to be choosen is E (Addition skim powder milk 15 %) because the total solidity approaches standard (22,054 %), microbial total above the standard (1,9 x 1010), acid total (0,6968 %), pH (4,93) and organoleptic aspects in terms of taste, texture, aroma and preferred color by panelist.