Garlic is promoted for use as a preventive factor against the formation of cancer. Although several compounds in garlic may have anti- cancer properties, the dially sulfide compounds are said to play a major role. garlic is known to help in regulating blood sugar levels. Therefore, yoghurt was manufactured by using the aqueous extract of garlic to produce a healthy yoghurt. Different concentration of this extract; 0.1, 0.2, 0.3, 0.4 and 0.5% were added to yoghurt milk. Results showed that 0.1% of garlic extract was the best concentration which gained the highest score. The resultant yoghurt treatments were analyzed chemically and organoleptically when fresh and after storage at
5 + 1°C until 15 days. Yoghurt acidity was gradually increased during storage at 5 ± 1°C until 2 weeks, either for control or different treatments. On the other hand pH took an opposite trend of acidity. The resultant fresh yoghurt had high acetaldehyde, diacetyl, TVFA, viscosity values than control, whereas it showed low whey synersis. During storage at (5 ± 1°C) acetaldehyde, diacetyl decreased while TVFA, viscosity, whey synersis values were increased. Statistical analysis showed high significant difference (a 0.05) for acidity, TVFA, viscosity, diacetyl values and non significant difference (a 0.05) for acetaldehyde content between treatments and during storage.