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In this study, different origins of yogurt bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) produced set-type yogurt, and we investigated their effects on yogurt quality. We selected these strains according to their proteolytic activities and their ability to produce lactic acid, aroma compounds, and exopolysaccharides (EPS). Appropriate strains were combined as a starter culture. We used five different combinations and one commercial starter. the pH of all yogurts decreased, but the decrease was relatively low in some samples. In addition, titratable acidity revealed that treatments and storage period had affected the yogurts significantly. Viscosity appeared different in all samples but increased in all during the storage period. the mean values of yogurts’ flavor, texture, and acceptability were different in all yogurt samples, but yogurts produced by the wild starter culture had an especially high sensory score.