The effects of using GdL and different ratios of yogurt starter cultures on the quality criteria of yogurt were investigated in order to determine a GdL and starter culture combination for better texture with acceptable organoleptic properties. Therefore, the amount of starter culture used could be decreased. There were 6 yogurt groups: 2% starter culture, 0.5% starter culture + 1% GdL, 1% starter culture + 1% GdL, 1.5% starter culture + 1% GdL, 2% starter culture + 1% GdL and only 1% GdL. Total solids, fat, pH, consistency, viscosity, whey separation, acetaldehyde, tyrosine and volatile fatty acids were determined in samples at days 1 and 14 of cold storage. Physical properties such as texture, consistency and whey separation were improved with using GdL and the starter culture together; however, concentrations of flavor substances were decreased. Yogurts made from only 1% GdL had low coagulum consistency.