To take advantage of the nutritional value of chia and canary seed, the technology for making yogurt was researched and developed, which meets the requirements of fermented milk established by INEN standards by adding seed extracts (chia and canary seed), vegetables (watercress and alfalfa), and two sweeteners (saccharin and stevia). A completely randomized block factorial design A*B*C was applied with three replicates corresponding to 24 treatments. To determine the effects between levels, Tukey significance tests (p<0.05) were performed using the Stat Graphics statistical program. The physical-chemical, sensory, and microbiological analyzes carried out among the most important are Protein content with a value of 6.68% in birdseed and 5.24% in chia. In contrast, sensory characteristics such as smell, texture and flavor do not present a significant difference, only present in color regarding vegetables; a score of 2.5 out of 5 was obtained in the sensory analyzes in birdseed. The results establish that the best yogurt was made from birdseed enriched with watercress and stevia because it improves the chemical and sensory characteristics.