Yogurt has gained widespread consumer acceptance. It is excellent source of calcium and protein and other nutrients but it contains very little iron. In this study yogurt was fortified with ammonium ferrous sulfate in three different concentrations (20mg, 30mg, 40mg/kg iron). Yogurt samples were analyzed physico-chemically, chemically and microbiologically at 1st,3rd, 5th day of storage. Physicochemical and chemical result shows that there was significant difference between storage period and different sample concentration. Iron in the fortified samples had no significant effect in Lactobacillus count.The results suggest possibility ofmaking good quality yogurt by fortifying milk with ammonium ferrous sulfate.