In recent years, diets based on algae such as cushuro have gained greater acceptance due to their well-recognized health benefits. The objective of this study was to determine the effectiveness of freeze-dried cushuro as a stabilizer when added to stirred natural yogurt, using fresh milk obtained through mechanical milking. Before processing, the milk was subjected to physicochemical analyses, with pH (6.57), acidity (0.16%), and density (1.031 g/ml); subsequently, yogurt treatments were prepared with cushuro concentrations of 0.05%, 0.10%, and 0.15%, and their physicochemical properties (pH, acidity, syneresis, viscosity, density) and organoleptic characteristics (odor, color, taste, texture, appearance) were analyzed. The results indicated that the treatment with 0.15% cushuro showed the highest viscosity (2.114 Pa·s) and the lowest syneresis (5.126%), demonstrating a significant impr...