The yogurt is milk derivative highly consumed around the world, as well as aloe vera. Both have reports tocontribute to human health. The purpose of this research is to determine the effect of the addition of capsules with aloe vera during the incubation of yogurt. Aloeverawas encapsulated in alginate at two different concentrations, 1% and 2%, addingthe capsules from the moment of incubation and comparing the effect of the addition of capsules withthe non-addition of them. For these samples were determined: pH, acidity, syneresis, lactic acid bacteria count, sensory evaluation and proximate analysis. The results indicated that for the three treatments pH values and acid behaved similarly to each characteristic of the yogurt during incubation. The lactic acid bacteria count indicated that treatment with capsules containing 2% sodium alginate had higher counts. Sensorially, three treatments had a favorable acceptability; proximate analysis had favorable values. In conclusion, the tests showed the viability of encapsulated aloe vera in the manufacture of yogurt during incubation time without being affected by the concentration of sodium alginate.