Abstract: In this study, two separate portions of yoghurt was produced from the yoghurt starter (YC) and the Rumex acetocella extract (RE). Then they were stored at 4°C for 10 days. Some properties of both yoghurts were analysed on the 1st, 5th and 10th day of storage. According to the results, the effect of starter kinds a whey-off values and the number of Streptococcus salivarius ssp. thermophilus were not significant. So when studied with respect to its sensory properties, RE yoghurts were liked as much as YC samples at least.