The present study investigated the possibility of using osmotically dehydrated Aloe vera gel as an additive to increase the nutritional quality and shelf life of stirred yoghurt. First, the extracted Aloe vera gel was osmotically dehydrated (OD) and pasteurized. Then it was added into yoghurt in three levels (5%, 7.5%, and 10%) and stirred. The best level of OD gel was selected through sensory evaluation and curd strength, and physiochemical properties, proximate composition, and microbial analysis were done to evaluate the quality of the final product for 35 days under 4°C. According to the results, the best OD Aloe gel percentage was 5% and all the physiochemical parameters were significantly (P˂0.05) higher than the controlled one at an acceptable level. Microbial analysis proved that the product has a strong antimicrobial activity towards yeast and mold growth and coliform increasing the shelf life of the product.