Abstract: Background and Objective: Garlic essential oil (GO) is considered to be one of the effective natural antimicrobial agents for application in food preservation. Therefore the main purpose of this study was to extend the shelf-life of strained yoghurt (SY) by adding GO and compared it with plain skimmed SY which was not done before. Methodology: Garlic essential oil (GO) was prepared at three different concentrations in vegetable oil bases. The antimicrobial activity of these GO bases was evaluated against different pathogenic and food spoilage organisms. Then, each concentration of these GO bases was incorporated into a previously manufactured plain skimmed strained yoghurt (SY) made from buffalo milk to produce GO flavored and vegetable oil based SY containing 10, 50 and 100 ppm of GO. Chemical analysis and textural properties of the product was investigated. The shelf life stability in terms of microbial and sensorial evaluations was also studied during 45 days of storage at 4°C. Results: Addition of GO in vegetable oil bases showed that the antimicrobial activity against some pathogenic bacteria, mold and yeast. When these GO bases were incorporated into plain skimmed SY, it extended its shelf life to 38 days at 4°C compared with 21 days for the plain skimmed SY. Conclusion: The potentials of manufacturing SY with enhanced flavor and shelf life stability by using GO as a plant-based flavoring and preserving agent.