Abstract: Agar and auxiliary stabilizers were utilized to develop the yoghurt stabilizer and optimize the formula of yoghurt stabilizer. The viscosity and water-holding capacity of agar products in yoghurt were measured,and the proportion of agar with starch and pectin was optimized using water-holding capacity as the main reference index by uniform mixing experiment. The results showed that No. 1 agar had higher viscosity and water-holding capacity than those of No. 6 and No.8,the optimal proportion of agar and modified starch was 78∶22,when the amount of stabilizer was 0.1%,under this condition the water-holding capacity was 53.6%,the viscosity was 2920 MPa·s,and the acidity was 87.9 °T,the sensory index met the yoghurt industry standards.