The research aims to study the chemical tests of grape seed oil such as peroxide number, acidity number, saponification number and physical tests such as refractive index, density and smoking point, as well as estimating fatty acids in the oil and manufacturing healthy yoghurt milk by replacing animal fat with grape seed oil and by adding the initiator Lactobacillus bulgaricus, Streptococcus thermophiles. It also studies the changes in the product during storage for 14 days, estimation of peroxide number, acidity, pH, as well as estimation of the total count of bacteria, lactic acid bacteria and E.coli.