Yoghurt was made from cow's milk supplemented with barley or white oat flour at levels of (0.0, 0.5, 1.0, 1.5 and 2.0%) these additives decreased the coagulation time, increased the curd tension and decreased the whey syneresis of resultant yoghurt. Barley flour was more effective than white oat flours in this respect. Addition of both barley and white oat flours greatly increased the TS, TP and ash contents of resultant yoghurt. But these additives slightly decreased the fat content. Also these additives enhanced the acidity of resultant yoghurt. Total bacterial count of yoghurt of all treatments gradually increased during storage. Lactic acid bacterial count was higher in yoghurt fortified with these additives. These additives improved also the organoleptic characteristics of resultant yoghurt when they were added at level up to 1.0%. Also barley flour was the most effective in this respect.