Lassi was prepared by inoculating different combinations of starter cultures like LS1 - Lactobacillus delbrukii ssp bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum NCDC15; LS2 - L. delbrukii ssp bulgaricus, S.thermophilus, L.acidophilus NCDC232 and LS3 - S.thermophilus, B.bifidum NCDC15, L.acidophilus NCDC232 at 3% (1:1:1) into heat treated milk. Lassi was standardized to 10% total milk solids and 10% sugar by using probiotic dahi and sugar syrup. Lassi prepared from LS3 - S.thermophilus, B.bifidum NCDC15, L.acidophilus NCDC232 secured highest sensory score than the other combinations and the shelflife of lassi was increased by 6 days compared to control lassi prepared from L.bulgaricus and S.thermophilus. The increased shelflife may be due to exclusion of L.bulgaricus from fermentation process thus decreased post acidification during refrigerated storage increasing viability of probiotic cultures.