In India, we often consume "dahi," a yogurt that is mesophilic, meaning it ferments at room temperature. Greek yogurt, on the other hand, is thermophilic, requiring warmer temperatures for fermentation. The Greek Yogurt Starter Culture contains two specific strains of bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, to ensure you get that authentic Greek yogurt texture and flavor. In contrast, dahi is made from a wild culture, meaning it contains various types of bacteria. Additionally, Greek yogurt has a tangier, more robust flavor compared to the mild, subtle taste of Indian dahi.