Yogurt is a known food item all over the world. Consuming yogurt can be quite difficult for people with lactose intolerance at times. In addition to its active carbon adsorbent feature, it is a lactose chelate. It is aimed to use yoghurt prepared by using activated carbon for nutritional purposes. For this purpose, aroma and pH changes in yogurt made with activated carbon compared to classical yogurt production were studied. It was determined that the active carbon usage method used in the study did not cause any aroma change in yoghurt, however, it increased the pH. This result makes us think that lactose cannot be used by yogurt microorganisms and that yogurt with activated carbon may be an alternative for lactose intolerant people who want to consume yogurt.