This study was intended to investigate the possibility of making a good quality of yoghurt like product as function food with hull-less barley flour. Buffaloes' milk 15.3 % total solid substituted with 25 , 50 and 75 % was added from 10 % suspension barley flour as a first experimental trial. A second experimental trial was conducted with addition 3, 5, 7 and 10 % barley flour to buffaloes' milk to produce yoghurt. The chemical composition of buffaloes' milk, suspension barley flour and barley flour were determined. Yoghurt samples and their treatments were stored for 15 days. The chemical composition and organoleptic evaluation were determined at fresh, 5, 10 and 15 days respectively in yoghurt and their treatments. The results indicated that the suspensions of barley flour levels were affected by the chemical composition while the total carbohydrates increased with suspension addition and increased levels. The acetaldehyde content decreased with increased barley suspension and addition levels. Rheological and sensory evaluation showed a slight effect of suspension barley flour at 25 and 50 % levels and the addition of barley flour 3, 5, and 7 % levels compared with the control. It could be recommended that the acceptability yoghurt made from 25 and 50 % suspersion barley flour and 3, 5, and 7 % added barley flour to buffaloes' milk since it gave a good quality of yoghurt.