The objective was to establish preliminary tests for the formulation and elaboration of a yogurt on tarwi’s flour. Mixtures were performed at 2 different concentrations (YSPT1; 70% milks powder + 30% of milk of tarwi), (YSPT2; 80% of milk powder + 20% of tarwi milk). The contents of total solid present in the mixture were between 12 to 14%. Proteins was 3,86 and 3,93%, fat 2,88 and 3%, carbohydrates 4,04 and 14,13% with an energetic contribution of 97,57 and 99,33 kcal in YSPT1 and YSPT2 respectively. Acidity was expressed as percentage of lactic acid, evaluated by 8 hours on temperature ranging from 42 to 44 °C, indicate that YSPT1 and YSPT2 present 0.39 and 0.41% of acidity respectively. Sensory attributes like aroma, flavor and acceptability did not present statistical difference according to analysis of variance (ANOVA), with a level of significancía p <0.05. Nevertheless the general average report panelist indicates preference for the mix (YSPT2; 80% of milk + 20% milks tarwi). Microbiological results for number of coliforms, fungi and yeats report <10 cfu/g sample for both concentrations. These results offer a good possibility for the utilization of this legume in the elaboration of products that are analogous to others already present in the commercial market.