The article is devoted to the development of a method for yogurt production based on cinder conk extract as a plant antioxidant. Cinder conk (chaga mushroom) is used to treat a wide range of diseases in folk medicine. In the paper we have used the optimal method for obtaining cinder conk solution using maceration with microwave. The physical and chemical parameters of the obtained solution are determined and given. It is determined at what stage of the technological process it is advisable to add the obtained extract to yogurt, namely at the stage of formulation. As a result it does not affect the increase in the mass fraction of moisture in the finished product. The optimal ratio of chaga mushroom and water chosen is 1:10, upon receipt of the extract in order to add to the composition of yogurt. The storage capacity of the product with cinder conk extract is studied.