Abstarct: Natamycin is a preservative used to control mold and yeast in dairy products. In this study, a simple and efficient method of liquid phase extraction baxsed on the vortex and salt assisted directly suspended coupled with high performance liquid chromatography in the matrix of yogurt samples has been introduced. In order to achieve the best efficiency of microextraction, the effect of different parameters including pH, type and amount of extraction solvent and the amount of added salt were investigated. In the optimum conditions: 1-propanol as extraction solvent, 150 microliter from extraction solvent, acetate buffer with pH=6.0 and 3.0 mL 10 %w/v of KNO3 were obtained. This method provided a suitable linear range of 0.010-10.0 mg/L and a detection limit of 0.003 mg/L for natamycin. The preconcentration factor was also equal to 94.50. This method was successfully used for preconcentration and determination of natamycin in 10 types of yogurt available in stores with different brands.