Natural vs. Greek vs. Icelandic yogurt

[@adamcantcook]

Hello everyone. Hi-res downloads for the charts are now available in the description. Thanks for your patience! 😀

[@samispam1000]

Still unreadable 🤷‍♂️

[@adamcantcook]

@@samispam1000 third time is the charm! Charts re-uploaded in hi-res :)

[@geronlee3504]

That leftover liquid whey that dairy farmers are trying to get rid of, it's actually very very good for gardens. I know an apple farmer that actually took all this way from a dairy farm and used it to spray on all his apples, the trunks of his trees, and watered his trees with them and they became much more resistant to pests and disease.

[@adamcantcook]

Interesting.

[@joshlord6873]

It’s acid though so it alters the ph of the soil. Depending on the plants you’re growing it may be good for them in moderation but it could be harmful as some plants like a slightly basic or neutral soil.

[@MC-mi2bt]

Dude, you went so hard. This is exactly what I was looking for, thank you. Well done.

[@illalima6670]

Exept that the reason Skyr has it's name is that it has been a thing in Iceland for hundreds of years and not popularized in the rest of the world except for the last 15 years at the most. I'm 35 and I grew up with Skyr and my parents and grandparents did as well. The way Skyr is made and the name Skyr is as Icelandic as it gets. Greetings from Iceland.

[@xXxDisplayNamexXx]

I’m halfway through the video and had to just say thank you. I have some health issues and am looking into fixing up my diet to help that and yogurt is something I definitely want to start incorporating. However a lot of store bought have a shit ton of sugar and I’m trying to limit that as best as I can, so I thank you for making this video and helping further educate me. Looking forward to more, got yourself a new sub

[@paola.something]

You are great explaining exactly what I was looking for! and this video was suggested to me when I was looking for a recipe! Thank you so much

[@adamcantcook]

You're very welcome!

[@i.Gnarly]

For real, starting to make my own yogurt and wanted to try out different varieties. You provided exactly what I needed and 8:49 there is no other video like this thank you for your work!

[@Saitaina]

This was EXACTLY what I had been searching for and more, thank you. And it's facinating how many ways humans put up milk for it's calories, even when we can't drink it plain.

[@alexandregontier2608]

“Todee on how it’s meed” great video 😍

[@cod4148]

you can use your leftover acidic whey in baked goods to enhance in the flavor 🥰

[@whomadethatsaltysoup]

Excellent summary of the various fermented milk options out there. Thank you for taking the time to share.

[@adamcantcook]

My pleasure

[@Sindrijo]

You can use the sour whey to make something called 'Mysingur' (Icelandic) or 'Prim' (Norwegian) or 'messmör' (Swedish), it's a brown and cheesy spread.

[@typower9]

Norwegian 'brunost' ( brown cheese', which is delicious, is made from whey.

[@SKOLAH]

I'm addicted to that Greek yoghurt.

[@sensequest]

There is a brand called KREMA which is my go to , but need variety from time to time and check whats on sale and might get that one too

[@jimmyb4982]

You're a very good presenter, and I'm surprised you don't have more subscribers, but, please, 'bacteria' is plural (bacterium is singular). Other than that, I enjoyed watching your video. :)

[@arajrao]

You should check out shrikand. Its an indian yoghurt. You only can find it in Indian grocery stores. Its worth a try though. ok. Thanks for the vid.

[@pats4302]

just came across your video while eating skyr for the first time lol. Thanks for sharing! Very insightful :)

[@rabbihossain2191]

Thank you for this amazing video! the best I have seen so far regarding this topic

[@Trish-ql9kz]

Which one is best for weight gain

[@Maymona93]

Hello Adam! Thank you for making this video. It was easy to follow and very informative. I was for the longest time curious to know the difference between labnah and greek yogurt, unfortunately the chart linked is not very clear.

[@MiddleEastMilli]

I also was not able to see the chart or even the linked charts clearly at all. :( Did you make them? They look useful but..............can't see. But thank you anyway!

[@adamcantcook]

Ah I'm sorry to hear that, guys. Is it too small?

[@madhavchithirasreemadam7116]

@@adamcantcook yup

[@adamcantcook]

Hello both! Hi-res downloads now available in the description :)

[@vaggelistoubos3451]

Fage is pronounced like fáye and the e sounds like "end"

[@rojerww]

I'm no expert but.... One, the whey can be used in baking breads (replacing some, but not all of the liquid), making ferments and for making more homemade yogurts (some other uses as well and it keeps longer than yogurt. Two, I was in Germany in the 1980's and purchased Greek yogurt from Quella, a big department/grocery store. Their Greek yogurt was better than the USA Greek yogurt. I don't recall the brand I bought in Germany but it could have been Fage, IDK.

[@michaelwood9321]

The guy who did the big brother voice over now does this…

[@adamcantcook]

Michael Wood, you have been evicted. Please leave the Big Brother house.

[@Crazy--Clown]

Its usually all the left over shit end up doing this

[@daisyjacobo5781]

You can add some with cinnamon granola on top of the natural, greek & Icelandic yogurt and mix also you should bring cinnamon granola bars to dip in the natural, greek & Icelandic yogurt

[@adamcantcook]

Sounds like a great idea to me.

[@nikkinichols1917]

Thank you! Best video on this subject I could find

[@adamcantcook]

Thank you!

[@uteh.3659]

what you are describing here is greek style yoghurt, and not traditional greek yoghurt. Traditional Greek yoghurt is not strained, as it is made with sheep milk, which has a higher protein and fat content than cows milk, so there is no need to strain the yoghurt.

[@uteh.3659]

@@adamcantcook I don't need to make a video, there are already resources on KZbin kzbin.info/www/bejne/eKOkkGBnapeqnqM I can't get sheep milk here, so I use what the americans call half-and-half or coffee cream with 10% fat to ferment my yoghurts. I always get a thick yoghurt that has the firm texture of greek yoghurt without having to strain it. I use the method that Dr William Davis uses for the L.Reuteri fermented dairy (longer fermentation times at lower temperatures than normal yoghurt makers use). So I don't get any whey that needs to be disposed of, as I don't have to strain it. I use any left over whey that accumulates in the mason jars where I make the yoghurt in, to make the next batch. drdavisinfinitehealth.com/2019/07/how-to-make-l-reuteri-yogurt-step-by-step/

[@adamcantcook]

@@uteh.3659 Ah yes, of course. You're right! That is a form of yogurt from Greece. But it's not what we mean when we talk about "Greek yogurt" in the UK or US. The purpose of this video is to distinguish between the options available in the typical Western European or U.S. supermarket.

[@juztnlast953]

What unsweetened yoghurt tastes the least tart?

[@adamcantcook]

I haven’t tried every brand, so you’ll have to experiment and decide for yourself - sorry! 🤷

[@princelasdoce1702]

Idk wh my but the yogurts that are made in greece itself is actually less tangy. Was just there and ate nothing but yogurt. Ofc they don't call it greek yogurt there. I noticed the higher fat the less tangy it is.

[@ayumuigel]

Wonderful explanation, thank you.

[@samispam1000]

Hey! Nice video... But the graphic showing the differences between the different types of yogurt is on low-res and details on some of the squares are fuzzy can't be read even zoomed in .. Thanks 🙏 👍

[@adamcantcook]

Hey! Fixed :)

[@samispam1000]

@@adamcantcook thanks 🙏🏾

[@RobPinionYes]

We had labne mixed with feta on a type of pita pizza appetizer at home tonight and we were discussing it we then ran across Icelandic yogurt and well your video was great at explaining that it is merely skim milk Greek style. I used to drain regular yogurt through cheesecloth, or coffee filters, or paper towels -- to make tzatziki before they started selling Greek style yogurt here. Now it's still sometimes hard to find any plain (unflavored) yogurt that's other than skim, or it's sold only in quart-siEd containers. If I weren't too lazy I could still use the old paper towel method 😂

[@stoicphil]

Thank you so much for the information; this was very helpful!

[@tonyjohn1342]

What is healthy yogurt. Greek yogurt or natural yogurt.

[@neawilson132]

Thank you for being so in depth!

[@Warriorcats64]

Just got back from Iceland, turned out one tub of skyr was cheaper and more filling than anything else for a meal. I might get some skyr again and just do that for breakfast.

[@jackson8611]

Yogurt shouldn't be eaten for breakfast , Eat last meal of day as the yogurt is bad for an empty stomach

[@batista9419]

​@@jackson8611Why though?

[@SchnuffiJames]

I always thought that they were straining the whey off the skyr and that is valued by body builders. But the way you explain it doesn't seem that way.

[@adamcantcook]

Nope - the whey you get from yoghurt isn't as sweet or as rich in protein as that which you get from cheese (which they use for whey protein products)

[@sognosprite]

Hi great video thank you. Can you please let me know what yoghurt has the most or best live cultures? I live in America and have learned Europe has much more of these healthy bacteria’s in their yoghurt compared to the US. I want to get the best one that I can. Something that isn’t “dead”. Do you know about this?

[@adamcantcook]

Thanks for the feedback! Unfortunately, as I'm based in the UK, I have no idea. I do know, though, the Chobani yoghurt has living cultures in it.

[@deceaton7495]

I've just started to eat yogurt and this video has been really interesting so thank you

[@adamcantcook]

You're welcome!

[@simplyaizhan]

How should then households dispose of acidic whey (yogurt straining byproduct) and if it’s bad then how come we eat it regular non-strained yogurt ?

[@adamcantcook]

I doubt it’s harmful to dispose of in small quantities at home, nor is it harmful. When it comes to yogurt manufacturers, you’re talking about gallons and gallons of acidic whey which will change the acidic profile of rivers

[@LucasInTheAyer]

Appreciate the in depth video man. Cheers!

[@adamcantcook]

You're more than welcome!

[@FavouredSamilia]

Well explained, I learned a lot. Thank you.

[@adamcantcook]

I can’t ask for more than that. Glad you enjoyed!

[@MegaLegz]

Excellent video. The y in skyr is a frontal rounded vowel by the way. Rounded like u, at the front of your mouth like i.

[@brucevilla]

Thanks for Uploading.

[@Carlie_flower]

The comments are cracking me up. "Um ACTUALLY..." 🤓

[@peterpiper487]

On the farm in the US it's called clabber.

[@santiagopatino6620]

Really good video, thanks.

[@adamcantcook]

Glad you liked it!

[@mando1337]

Mmmyeah... but Arla don't make Skyr. Their product was tested (and mocked) against the real Skyr. Also there is a thing called bulgarian yoghurt (which technically should be called "sour milk") which is not getting as much credit as it should and is very often sold under a different name.

[@ythtyjuuujju5386]

trimona bulgarian yogurt?

[@adamcantcook]

🤷

[@typower9]

I also wish Bulgarian yoghurt were more widespread.

[@jaym9846]

Chobani is very lightly and fluffy. Fage is rich and thick. Both are making me gain weight.

[@adamcantcook]

There's something I can relate to.

[@Saki630]

thank you for the education

[@brigittebeal2237]

Greek yogurt is a type of yogurt that originated from the broader Mediterranean region, including Greece and refers to yogurt that is strained to remove whey, resulting in a thicker, creamier texture and higher protein content compared to regular yogurt.

[@adamcantcook]

Did you steal those notes from somewhere?

[@xenaburg2362]

Skyr is high in lactose sugar natural yoghurt is the lowest in sugar yoghurt and calories, greek is in between. Cottage cheese is great however high in salt. Then lastly you have quark which is the most filling made of cheese 🧀 creamy. I like mixing quark and yoghurt together 😅

[@adamcantcook]

Thanks for your info.

[@CptApplestrudl]

So greek yogurt is just yogurt concentrate?

[@adamcantcook]

In a sense, yes!

[@alvinprettyman1802]

thanks for posting enjoyed the video

[@errolcollins7647]

There is nothing wrong with unpasteurised milk, it is the best milk ever, we used to be given unpasteurised milk at school in my younger days, it is much more healthier than pasteurised milk. I miss the taste of the full rich creamy head on the milk as i drank it from the glass bottle.

[@adamcantcook]

So I hear. I've never tried it (that I'm aware of). I'm merely pointing out what the modern processes are, not advocating them.

[@flexg97]

Why is tha best yogurt to buy?

[@adamcantcook]

All of them

[@paulharbach5901]

FYI: Cow farts have SIGNIFICANTLY LESS environmental impact than the engine exhaust emissions of an executive jet flying to a SAVE THE PLANET meeting ( which equals the exhaust missions produced by 350,000 cars). I would have you re-evaluate the cow fart dilemma!

[@adamcantcook]

Hello! You're absolutely right. They do. I just don't see how executive jet flying has any relation to a video about... *checks notes* yoghurt

[@penkachineva7352]

Yougurt is Bulgarian,not greek :) Bulgarian microbiologist found the bacteria that make yogurt and their name is L.B. Bulgaricus. This is the original yoghurt. There are variations.

[@adamcantcook]

Um... sure

[@penkachineva7352]

@@adamcantcook sure.I am biotechnologist. The name of the scientist is Stamen Grigorov. He found the bacteria in yoghurt and the full name of that microorganism is Lactobacillus delbrueckii subsp. bulgaricus or Lactobacillus Bulgaricus

[@etem5271]

Many countries use yoghurt, its origin is probably Asian but it is a word of Turkic origin.

[@FlamurUshtelenca]

Thank You

[@riosale]

Great video. I made yogurt from sheep milk last week. I'm planning to make Greek yogurt now. Delicious! I also love quark, but the recipies I've seen requiere buttermilk, which is difficult to find where I live

[@afroditemoser579]

You are wrong the Greek yogurt is not strained in Greece except of the yogurt cheese. Or stragisto.the the yogurt in Greece is thick because of the milk we use and the way it is made. Thank you for all other info.

[@hasfar501]

u do stand up comedhy?

[@adamcantcook]

I do

[@crhee2074]

This was very helpful, thanks.

[@adamcantcook]

You're welcome!

[@ZeeZee9]

Nice video :))

[@PehleHealth]

interesting video bro.

[@aiyelojamatthew5404]

thank you dear

[@adamcantcook]

My pleasure

[@bobrobert533]

Great vid!

[@niacinberry5]

Thank You young man ?:))) This 71 years old woman appreciates your research. Also subbed ?:)

[@adamcantcook]

I'm flattered!

[@george5680]

Great video thank you

[@adamcantcook]

My pleasure!

[@LumenChaser]

Lol auto thumbs up on the how it’s made transition

[@Billy420-69]

I just always get Greek yogurt from whole milk. I might try Icelandic if I ever see it.

[@pauljsedmak]

You lost me at the end

[@adamcantcook]

Come on Paul! We need you.

[@karel4845]

this video deserves more views

[@adamcantcook]

That's very kind!

[@vincentpastore4470]

Did you really have to end this with cows farting causes global warming?

[@adamcantcook]

No, and thankfully I didn't say that. I just pointed out that it has an impact, which it does! Hope you enjoyed the rest of the video.

[@vincentpastore4470]

Global warming and cooling has impacted this planet long before cows and humans were even on it

[@Sunl0rd]

something interesting to check ... but maybe will change the video - Lactobacillus bulgaricus

[@adamcantcook]

Tell me more.

[@dusia08]

Its turkish yogurt but okay

[@adamcantcook]

What is?

[@etem5271]

@@adamcantcook Yogurt is a word of Turkic origin. In Turkey and other Turkic countries, like Kazakhstan we say it as Yoğurt. But of course they have different recipes. In Turkey, we generally use watery yoghurt. The thick yoghurt consumed in America is called strained yoghurt in our country.

[@etem5271]

It is difficult to make strained yoghurt, but we often make watery yoghurt at home and can consume it in almost every meal. We do not use sugar.

[@alietratik]

Greek yogurt was invented by some guy with a moustache named Memo somewhere in turkey

[@adamcantcook]

Facts.

[@josephdennison4890]

Only way that you get iodine is if the vat is cleaned with iodine Solution.

[@adamcantcook]

Ummm, yeah

[@marcoddy6812]

Why are his ears upside-down?

[@adamcantcook]

Too much yoghurt, probably.

[@bravowhiskey4684]

Fage is pronounced “Fy yay” 👍

[@bigblukiwi]

You have made at least two mistakes - 'Kefir' culture contains yeast as well as bacteria so it is slightly alcoholic and contains gas (CO2) and Skyr is set using rennet. Sorry mate but I have a degree in Dairy Science and can assure you I am correct. Also as mentioned below, 'Greek' yoghurt probably was consumed in ancient Greece.

[@adamcantcook]

Thanks for the extra information, Geoff.

[@hyll6700]

It seems your Dairy Science degree was a waste, mate. True skyr is not made using rennet. The real traditional way is keeping milk in an area that produces the right cultures the best, heat n drain n set. Then using the live cultures from the last batch to make the next one. It is a creamy cheese, not a yogurt, and that was the one real mistake that Adam had made with skyr.

[@kele6wele]

@@hyll6700 this makes sense. I like the cheesy taste of the skyr/Icelandic yogurt and is why I’m here to find out if that’s the typical taste of them all.

[@gurusmurf5921]

Greek yogurt was made with sheep's milk resulting in a thicker yogurt. The stuff made with cow's milk has to be strained to match the consistency. Here's a video taking about it. kzbin.info/www/bejne/eKOkkGBnapeqnqM

[@albinveselka258]

Great video until you got to the greenhouse gas BS.

[@adamcantcook]

Thanks man

[@rogerbartels5223]

WHY do you worry about "cow farts"? IF there was no carbon cycle, there would not be any life on earth!!!

[@adamcantcook]

It’s natural, yes, but the sheer quantity of cows in the modern age is much higher than ever before. That’s means a lot more carbon in a short time, which means rapidly increasing temperatures (aka, global warming). That’s why I worry 🤷

[@ethanwild3301]

No the carbon footprint of yogurt isn't something we need to consider lol

[@SliceX101]

Had to dislike that video when he started with the hippie crap.

[@adamcantcook]

Why not?

[@fineartist7710]

@@SliceX101 It has become "de riguer" to bow to the woke climate footprint claptrap. ...Soon, you'll even be arrested for farting one day by these Woke fascists!

[@997ross]

Lost all respect for this video when you start chatting crap on environment

[@adamcantcook]

I can live with that

[@Stormer-Europa]

British JTube history history really is a joke. Greeks have lived in the Asia Minor going back thousands of years. The last were the Pontiac Greeks before their genocide with the help of Britain. Love watching the demographic shift in the UK. Poetic justice!!

[@AAYMF]

❤👍

[@markcoburn3576]

You had credibility until you blame cows 🐄 for climate change. Puts questions on all your opinions

[@adamcantcook]

When someone calls science an opinion, it tells you everything you need to know.

[@AnulaibazIV]

Skyr er EIGI jógúrt.

[@hyll6700]

Skyr er ostur?

[@MrNordicnicklas]

Ja. Teknisk set er det en ost.

[@hdhd8602]

The best yogurt in the world is Bulgarian!

[@adamcantcook]

Tell me more about it

[@robertcopter5127]

lol. you just had to go into climate change at the end, didn't you?

[@Eevian666]

I live in the U.S. I had to wait YEARS for this grossed greek yogurt fad to finally start to fade. Its gross, not even that good for you; Just chic to be eating a yogurt nobody can pronounce in the teachers lounge. Take

[@adamcantcook]

One may wonder why you’re watching this video about yogurt 🤔

[@vassilisioannou5488]

well actually in ancient Greece a dairy product known as oxygala (οξύγαλα) which was similar to yogurt. Galen (AD 129 - c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today.

[@adamcantcook]

Sure, that seems plausible. But, that's not the Greek Yogurt we know today.

[@jamesofallthings3684]

20th century? You know ancient greeks commonly ate yogurt right? Literally the earliest writing about yogurt is from Roman's describing tribes in Europe eating it. So there's zero evidence it originated in Asia and actual evidence it's been widely used in Europe since recorded history and beyond.

[@adamcantcook]

There's yoghurt from Greece, and there's 'Greek Yoghurt.' I'm referring to the product that we call 'Greek Yoghurt'. Just because yoghurt existed in Greece doesn't mean that it matches our modern definition of the product.

[@Piotr-ks1fi]

Gremlin

[@adamcantcook]

Now now, play nice.

[@dagimderese1224]

This was super helpful, thanks

[@adamcantcook]

Thank you!