Dadih is a traditional fermented buffalo milk in bamboo tub cover with banana leaf incubated at room temperature for 2-3 days. Dadih is a delicious food, sour in taste, common uses as snack foods, cultural food, spice food, frying oil substitution, and the most importantly used as traditional medicine at urban area (Sugitha, 1995). Isolation of L. acidophilus from dadih (traditional) using media of MRS-agar were used as starter preparation. Two point five percent of the starter produced a good quality dadih (1,72 percent TTA) up to 6 days stored at room temperature. Completely Randomized Design used for evaluating the sample consumed by white female rat (200 g body weight). Those rat consumed 0,7 ml dadih orally/day for 42 days period reduced 71,75 percent blood cholesterol