Fermented products such as yoghurt, pickles, and kefir are considered as sources of probiotic microorganism. However, it is known that bacteria specific to yoghurt are weak in terms of probiotic properties. For this reason, it is important to develop probiotic starter cultures that can be used in yoghurt production. In this study, genotypic identification and probiotic and technological properties of 198 isolates from 50 yoghurt samples were investigated. It was determined that 104 isolates were Lactobacillus delbrueckii subsp. bulgaricus and 94 were Streptococcus thermophilus. It was found that 20 of the 198 isolates were probiotic candidate. It was determined that none of the candidate probiotic isolates hydrolyzed arginine except L29 and produced gas from glucose. Nine of these had the exopolysaccharide production gene. It was determined that the highest acid‐producing isolates were S58 and L11. In addition, it was determined that all isolates grew at 45°C and 5.0 pH. Novelty impact statement Yoghurt is one of the most important fermented products, which is a cultural heritage. For this reason, it is vital to determine the starter and probiotic properties of isolates from yoghurt and bring them into production. This study is one of the comprehensive studies that includes isolation from yoghurt and examining the technological and probiotic properties of isolated bacteria. It is important to reveal these characteristics of isolates in terms of technology and public health.