Nanobubbles (NBs) have attracted great attention recently, offering a wide range of applications across various disciplines due to their unique properties. Fermentation is an age-old practice carried out for the preservation of milk and milk products, stirred yoghurt being one such product. In the present study, it was attempted to understand the effect of the incorporation of nanobubbles on the fermentation pattern of yoghurt starter culture (YSC) i.e., Streptococcus thermophilus and Lactobacillus bulgaricus, and the quality attributes of yoghurt thus prepared. Different types of NBs were prepared using compressed purified air, CO₂, O₂, and N₂ in water and milk systems using a bulk nanobubble generator. Average bubble concentration was found to be ∼10⁷ mL^-1 while mean size was found to be 176.0 ± 3.5nm to 217.6 ± 6.9nm. It was observed that the types of NBs had a significant effect on the metabolism and microbial growth of the starter culture. Among the four different types of NBs, CO₂-NBs had a significantly positive effect on bacterial cell mass growth besides increasing viability in fermented milk. Our findings suggest that NB in general and CO₂-NB in particular have the potential to alter the fermentation pattern in fermented dairy products. Further, concerning the quality attributes of NB-incorporated stirred yoghurt, notable changes were observed in terms of viscosity, mouthfeel, and shelf life. A significant increase in viscosity of the NB-incorporated stirred yoghurt was observed as compared to the control sample, which may be attributed to milk protein–polysaccharide interaction at the interface of NBs. It is therefore concluded that NB technology has the potential to be applied as a new processing tool to easily tweak the fermentation pattern and physicochemical properties of fermented dairy products to meet the increasing consumer demand for innovative products with variable consistency and functionality.