The aqueous extract of Moringa oleifera contained a bioactive compounds namely tannins, flavonoids, saponin, alkaloids and terpens. The aqueous extract has high content of total phenolic (340.82 mg/g as gallic acid), In addition to IC 50 of Moringa oleifera extract was 75.82 µg/ml, and therefore the addition of Moringa oleifera extract to yogurt enhances the nutritional value of the resultant yogurt. The aqueous extract exhibited a antibacterial activity against Gram positive bacteria (S. aureus , E. faecalis and B. cereus), in contrast to Gram negative (E.coli  and S. Typhimurium) more resistance to extract of Moringa oleifera. The total solid of yogurt is directly proportional to addition of extract content. A slightly decrease in pH was noticed in yogurt enriched aqueous extract. The use of Moringa oleifera extract at mentioned concentration rates increased significantly curd tension and WHC, in addition to susceptibility of synersis was decrease. The addition of aqueous extract of Moringa oleifera enhanced sensory properties of the resultant yogurt. Acetaldehyde and diacetyl increased in yogurt with Moringa oleifera extract, compare with control. Hardness, Adhesiveness and gumminess were significantly higher (P> 0.05) in experimental yogurt made by using different concentration of aqueous extract of Moringa oleifera than control. However, the cohesiveness and springiness were significantly lower in samples of experimental yogurt made with different concentration of aqueous extract of Moringa oleifera than control.