In Peru there has been a renewed interest in the consumption of dairy products such as yogurt, which is why it is necessary to prolong the shelf life of it; maintaining its stability over time, for this it was raised as the main objective of the following investigation; Make a yogurt with water activity (aw) stabilized by adding adequate concentrations of white sugar and carrageenan, during the storage time. The water activity (aw) of the yogurt remained constant during the storage period (15 days), showing that carrageenan and sucrose acted to stabilize the union of water to the constituents of the milk (proteins)