Yoghurt is a diary product obtained by the controlled fermentation of milk by lactic acid bacteria. One of the most important factors for yoghurt production is the type of starter culture used. Presently, there are no indigenous starter cultures in the country. The aim of this study is to isolate, screen, characterize, develop and produce indigenous starter cultures for yoghurt production. A total of 10 lactic acid bacteria (Lactobacillus spp and Streptococcus spp) were isolated from fermenting milk samples and screened for their ability to produce lactic acid, hydrolyze casein and coagulate milk within 6hrs of fermentation. The most suitable LAB isolates (B-Lactobacillus spp and F-Streptococcus spp) were subsequently combined and used as starters in yoghurt production. The physicochemical properties were monitored during fermentation and proximate analyses were carried out on the yoghurt samples. The pH and TTA (%lactic acid) values recorded at the end of fermentation was 4.41 and 0.90 respectively, while the protein content, fat content and total solid content were 3.4, 5.16, and 11.5 respectively. These results are within the acceptable standards. The results indicate that our isolates B-Lactobacillus spp and F-Streptococcus spp have the potential to be used as indigenous starters for the industrial production of yoghurt.