Yoghurt, a fermented dairy product with origins thousands of years ago in Mesopotamia, has long been valued for its preservation properties, nutritional benefits, and health-promoting effects. Historically referenced in Ayurveda and Persian medicine, yoghurt has evolved into a functional food rich in protein, calcium, and probiotics, supporting bone, gut, and overall health. Traditionally produced with specific bacterial cultures, like Lactobacillus delbrueckii and Streptococcus thermophilus, yogurt’s fermentation process enhances its flavor and texture. In response to modern consumer demands for innovation and sustainability, yoghurt fortification has gained popularity, with added nutrients, such as vitamins D and B9, probiotics, antioxidants, and bioactive peptides to address deficiencies and improve immune function. The fortification of yoghurt, including the use of plant-based, lactose-free, and functional ingredients, aligns with contemporary dietary needs and preferences. This chapter explores the diverse fortification methods and ingredients, from omega-3 fatty acids to plant extracts, and their potential to enhance health benefits, reduce chronic disease risks, and support public health initiatives, particularly in combating osteoporosis, cardiovascular diseases, and oxidative stress.