The fermentation process yields a variety of probiotic products which are significant in terms of industrial and nutritional value. The basic idea of consuming probiotics is deeply rooted in human physiology itself. It is well-known that the gut microbiota is in itself a provider of nutrition and helps with metabolism and detoxification processes. The entire microbial flora which is found to be a living entity with the intestinal tract proves that these organisms are highly capable of providing immunity through the integration with metabolic processes and the signalling functions that this exhibit. Hence, we observe that the consumption of this starter culture is reflected by the physiological needs of the body. Therefore, fundamental research into the production processes is highly required. The first and foremost step in the development of fermented products is implemented through the incorporation of the starter culture. This paper provides a critical review about the importance and uses of various types of starter cultures in making of yogurt.