Tasting Expert Shares Top Picks for International Yogurts

Tasting expert Jack Bishop conducts a tasting of international yogurts.
Read the full taste test: cooks.io/2RhjdkZ
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[@Shelsight]

I just love how natural and chilled these presenters seem - both on their own and with each other. You can tell these people get on behind the screen as well as on it. I’m also glad that Bridget and Julia are less scripted now than they were at the start they’re good pals and don’t need script-writers, just to be allowed to chat like great friends... And how respectful and comfortable they are with Jack and Dan and everyone else. Erin, Elle, Lan, Adam, Dan, Lisa, Julia, et al. Just all top chefs, cooks & great presenters. I used to avoid ATK videos as they felt awkward or contrived. I watch them all now...

[@LittleCharliesadventure]

Yeah as a Bulgarian I'm so proud that you guys recognize our yogurts is one of the best out there. Thank you.

[@BadDFWDrivers]

Too bad that that's not the consistency of Bulgarian yogurt I'm used to. The one I remember is way thicker.

[@waynecampbell9426]

Great feta cheese too!

[@cherkas009]

A little sour but great tasting

[@alanpotter8680]

This US made Bulgarian yogurt is nowhere near the taste and texture of a Bulgarian yogurt.

[@scandisnowgirl3696]

Here in Norway, we are REALLY big on Skyr. Its my favourite

[@tessstewart1893]

It's my favorite, too. Trader Joe's makes it in vanilla and cherry. My recommendation is skip the vanilla. ALDI makes it in blueberry, strawberry and vanilla, all are great. And of course Siggis, really good in vanilla. One reason I like it is I feel like I have eaten something with substance instead of a snack.

[@scandisnowgirl3696]

@@tessstewart1893 we don't have those brands here 😊 my favourite flavours here are peach raspberry, cloudberry, and rhubarb

[@theahmedation]

I miss your guy’s butter 😭

[@dayanbalevski4446]

I am a Bulgarian, our yogurt is never that soupy... it is not strained but it still holds shape. This must be the process they have in USA when they produce it there differs from the standard practice in Bulgaria. If you keep the yogurt out of the fridge for long it does tend to become more watery over time, but the fridge keeps its shape. So it is consumed cold. We also prefer our yogurt more full, with high fat percentages. A true yogurt is sour, tangy and creamy. Bulgarian yogurt is actually called "sour milk" in the Bulgarian language.

[@timjackson9881]

I’ve been making skyr at home from a Sigi’s start for a while now. It’s technically a cheese since you add rennet. The countertop pressure cooker’s yoghurt setting does a good job of culturing. I strain it to whatever consistency I desire that time. Sometimes all the way to labneh sometimes pretty loose.

[@wanderingi1316]

I’ve had the Wallabys where the fruit part is in a separate chamber and it was fantastic.

[@trickycoolj]

The best improvement for me was when I started buying full fat yogurt. So good.

[@emmittsilas6785]

i know Im kinda off topic but do anybody know a good website to stream new series online?

[@paxtonorlando8003]

@Emmitt Silas i use Flixzone. Just search on google for it =)

[@fabiandexter8550]

@Paxton Orlando yup, been watching on flixzone for months myself :)

[@emmittsilas6785]

@Paxton Orlando Thanks, I signed up and it seems like a nice service :) I really appreciate it!!

[@paxtonorlando8003]

@Emmitt Silas no problem =)

[@yetsumari]

Four minute twenty second video on 4/20. America's Test Kitchen is with us

[@Aaron-kj8dv]

I did a food tour in Bulgaria and they're crazy about their yogurt. I really love it, but it's an acquired taste.

[@dicedrice7216]

Bulgaria basically invented yogurt. If you look at the ingredient list of any yogurt, L Bulgaria us is usually one of the main cultures used.

[@Aaron-kj8dv]

@@dicedrice7216 yeah man the history lesson on it was fascinating. Not sure if you know it or not, but I'll share it anyway. When they were nomads they would put the milk in the saddlebags of the horses and the horses walking would churn it and it would get warm which was a great environment for bacteria to grow. When they would stop and set up camp the milk would already be yogurt.

[@adamiotime]

I'm from Australia, and I never even thought that there's such thing as an "Australian style" yogurt... Hahaha

[@kathyowens9901]

Cage is my favorite but iam going to try that australian one now!

[@robbyrobby]

something you just made me think about are any of these yogurts related at all to these countries or is it just marketing?

[@re-de]

In Australia, it’s called yogurt. In other parts of the world, Australian yogurt.

[@Bravetowers]

It’s called marketing 🤑

[@alanpotter8680]

@@re-de In Bulgaria it's called sour milk, in USA - Bulgarian yogurt.

[@SDisonYT]

Noosa is the best supermarket yogurt I’ve ever tasted.

[@amrishraje]

You should have included Indian style yoghurt (Dahi) in the list too. Its thick, but not as thick as greek. But the main characteristic is that it tends to hold its shape a bit when you scoop into it. It tends to be a a good combination of sweet with a slight tartness.

[@O2life]

I wish we had dahi available to buy here! I've made some at home, but as far as I know nobody here sells it commercially.

[@Serene80]

I'm guessing it wasn't included because it's not as widely available. I've HEARD of it, but never seen it in any store I've ever been to. I would definitely like to try it someday though!

[@alanpotter8680]

Greek yogurt can hold its shape for as long as you want... at least the one produced here in Greece. But still, I find the true Bulgarian yogurt far superior.

[@quadlazer]

I see you Test Kitchen, with your 4:20 long video released on 4/20.

[@jjsmith3302]

Who knew stoners loved yogurt so much? 😂

[@ScottFidler]

Should have been a brownie recipe

[@Lucysmom26]

Lol I saw that too.

[@jeffc8242]

Dammit, I thought I would be the only one to notice🤣

[@Leguminator]

Siggi's plain whole milk for my personal win, I pick up a container when it's on sale. It's super rich so a little goes a long way, but with a little peanut butter stirred in it's one of my decadent treats.

[@mantroid]

Thanks for the idea I somehow never thought of. Half a small container of Fage's 5% with some P.B. is outstanding!

[@rosejustice]

So stealing this idea!

[@Brandon_501]

I love yogurt!

[@cstephen98]

I like to get Balkan-style yoghurt and strain it overnight to create a more creamy, rich condiment. Strain it for a few days and add salt and you get yoghurt cheese :)

[@anmag2486]

It is calles Labne, you can get it in any Arabic arabic food store

[@Kittykat5kits]

Brown cow has always been my favorite since I was introduced to it in “Krishna’s Cuisine” back in high school. It certainly is the best for Indian cuisine.

[@abelromero8967]

I'll always love Brown Cow I don't care if it makes me trash lol

[@faithnelson6069]

i love that one too. they seem to skimp on the cream top nowadays though.....the coffee was the best.

[@drewman747]

Brown Cow is also my favorite, and I think that makes me cool. 😎 lol

[@SuperSkittyCat]

Fage 5% greek yogurt is my favorite.

[@cocotan6]

I still miss Breyer's yogurts - whole milk, plenty of fruit on the bottom and the resealable container.

[@Serene80]

It's nowhere near the same, but the Walmart brand 4-packs of yogurt have a really good fresh fruit flavor to them, though there isn't quite as much fruit as Breyer's. (I like to throw it in the freezer and make my own 'frozen yogurt'. It works surprisingly well!!!)

[@jerra7060]

Fage is the only yogurt I eat...so good

[@cturnerb]

My favorite right now is Oui French vanilla yogurt. So yummy and goes with all my favorite fruits.

[@KrasimirGeorgievIYI]

That is NOT yogurt. That is dessert. When we talk about yogurt we mean plain yogurt.

[@moryan6447]

Wallaby has become my favorite but do opt for low fat version. Happily surprised that pro chef agreed😊

[@wildsheepc]

I've been making my own yogurt and am still learning. I'm intrigued in learning more about how the different fermentation temperatures create the different styles. The culture I bought online gets me Bulgarian style but it turns out that's far soupier than I want! I've learned to strain it but I'd love to experiment with making the other types too. Any chance ATK will do a homemade yogurt segment?

[@O2life]

I started a year ago with a half gallon of milk and 2 tablespoons of Stonyfield whole milk yogurt. Now we make yogurt every week, just using 2 tablespoons of the last batch to culture the next one. I make it in the Instant Pot with Ultra High Temperature Pasteurized (UHT) milk. Using UHT milk means I get to skip heating it up and letting it cool, because the UHT process has already done the work of denaturing the milk proteins. That means I can start with cold milk and starter, and it's a one-button process in the IP. No matter how you do it, watch how much starter you're putting in. It always seems like more is better, but it's really not. I get the best, most solid set when I only use 2 T/half gallon of milk. Any more starter than that and it comes out runny.

[@rebeccalazos]

White mountain is the only yogurt I’ve found that’s been helping my stomach. I may try Trimona next though

[@joanhall3718]

Please do a segment on yogurt from pasture raised cows. I love Greek yogurt (Fage is my favorite), but for health reason I want to buy yogurt where the milk is from pasture raised cows.

[@O2life]

Have you tried Stonyfield? They make Greek yogurt (as well as unstrained) from organic cows that have at least 120 days per year on pasture. I love their regular whole milk yogurt (my preference, generally), and I bet the Greek style is just as good. They don't add anything to the milk except for the active cultures.

[@traceyc130]

Should have tried Liberte yogurt from Canada

[@TurboBinch]

Isn't Liberte mostly Greek style?

[@LaBucci]

Omg yes!!!! Liberté yogurt from Montréal Canada is amazing, right balance of sweetness, favorite is the strawberry and coconut one. I miss when Costco sells for two to three months and then it’s gone 😩😭 until next year here in the states...

[@TurboBinch]

@@LaBucci BUT have you had the lemon?!

[@larainejones4641]

@@LaBuccifresh market has it

[@rosejustice]

Australian yogurt, Noosa, is amazingly fabulous!

[@LaBucci]

Favorite yogurts that I’ve tasted have been Icelandic provisions skyr yogurt & Liberté full milk yogurt from Montréal, Canada. Sadly I can only get it at Costco every three months of the beginning of the year 😭

[@carolmessano9384]

I love Islandic skyr yogurt! I never liked plain yogurt until this brand. Now I buy the large size.

[@robbyrobby]

I'm not sure if it's important or if it means anything I understand they are all made here in America but are any of these companies from these countries?

[@junehudgens]

The best yogurt is home made yogurt - easy to make and sooooooooo delicious. I will use your suggestion for the best store bought yogurt for my starter enzymes - - - thanks for posting this video. America’s Test Kitchen is my “standard” and use your suggestions, advise, and recipes in my kitchen every day. Subscribe to the publication too - - - in addition to your cookbook. Does that convince you how much I love America’s Test Kitchen? LOL! Keep up the fantastic work - you are soooooooo appreciated by many people - especially at our house. (Our grown daughter is a fan of ATK too - - - she is a fantastic, adventurous chef so she uses many, many of your recipes!).

[@vbetta8979]

Since it has been a while, what yogurt starters did you try and end up loving the most? Seems that what they were saying in this video is that the starter isn't as important as the technique. Currently, I am using Siggi Skyr as a starter and LOVE the results. I do not add rennet or strain and it is perfectly smooth and not runny/not thick: it is perfect. I let it incubate for around 8 to 9 hours. I tried a Greek organic yogurt too for a starter and taste tested it with my kids. Hands down the Skyr won. It is so smooth and mild tasting. The Greek was much more tangy. I made them the same way....so I guess the starter culture DOES matter.

[@junehudgens]

I always use a local milk source called Braum’s where I purchase their A-2 Fresh whole milk and their cultured yogurt. (A-2 milk is supposed to be easier on the digestion system. Braum’s own one of the largest dairy farms and the majority of their cows produce A-2 milk.). We think that A-2 milk makes our homemade yogurt thicker and better tasting. I have used Fage Total and like it too.

[@dylanbederman2691]

4:20

[@SecretCollage]

They need to test Elleno from Seattle

[@janiceg7661]

Instapot has a yogurt setting, milk, yogurt, sweetened condensed milk, it’s delicious!

[@uiscepreston]

Or half & half and fairlife!

[@O2life]

I used milk and a couple spoonfuls of Stonyfield whole milk yogurt for my first IP yogurt about a year ago. Now we make it weekly by mixing the last two tablespoons of each batch with a new half gallon of UHP milk to make the next batch.

[@bpp325]

Love Icelandic Skyr, whole milk. I use it as a 'starter' in my instant pot with Fairlife whole milk to make my own. Then use this as a starter to continue the process. Can go on forever because the cultures are heirloom and won't lose their effectiveness. Excellent video. .02

[@tjsullivan4793]

I thought using ultra pasteurized milk such as Fairlife wouldn’t work to make yogurt?

[@shadowguard3578]

@@tjsullivan4793 it works. I’ve made it myself a couple of times in the Instant Pot. I probably used the same recipe as Bob P. The ultra pasteurized milk has had the bacteria killed that’s why the yogurt sets. If the milk contains bacteria that competes with the starter bacteria the yogurt won’t set up properly.

[@shadowguard3578]

Good to know. If I can find it I’ll give Icelandic Skyr a try.

[@scandisnowgirl3696]

It's my favourite. here in Norway, its very popular and you can buy it in many flavours. We like cloudberry or rhubarb the best

[@tjsullivan4793]

@@shadowguard3578 Thanks for the info.

[@allipi8571]

best vegan oat milk yogurt?

[@faithnelson6069]

the best yogurt i've ever had was at big hostel in Paris. it was buttery, not as tangy. you put it on baguette with jam.....French feta is also the best for the same reasons.

[@lisamartin3734]

GREEK GODDESS is delicious. All the flavors are awesome.

[@petar_donchev]

That soupy thing is definitely not representative of Bulgarian style yoghurt. It should be very thick without being strained - it must stay in the container if you turn it upside down at normal (3-4 %) fat content.

[@milenpetev811]

I guess all the milks are shaked before they put them in the bowls. For this we do not see the usual consistency.

[@valconstantinescu8484]

How about LABNEH?

[@O2life]

Labneh is the best!! Here it's considered more like a cheese than a yogurt, but It really is just super strained yogurt. I make it at home and **love** it.

[@NN-ix3ku]

Brown Cow is the best. #MooCrew4Lyfe

[@jennasandland3114]

I agree! Wonder why Brown Cow didn’t make the final four?

[@O2life]

@@jennasandland3114 The four she tastes on camera aren't usually the best four. In this case, it seemed all the brands were great, but they were tasting more for variation among them, so he presented 4 very different styles. Brown Cow is really good. I like it almost as much as Stonyfield. Neither one holds up as well compared to homemade, though!

[@adrianguynn5807]

I love Siggi's myself, can't stand a sloppy loose yogurt, the thicker the better for me! If my spoon stands up without falling over it gets my vote.

[@KevinWJenner]

Did you try an Indian make, such as Taaza? Incomparable.

[@thebogeyman09]

Have you guys ever had "Indian" style yoghurt? I don't know much about the chemistry of yoghurt but those yoghurts tastes lighter and little more sour than other yoghurts from my experience. Cheers!

[@diannamartin1082]

Cabot Greek yogurt is the best. Thick with a creamy buttery mouth feel, just the right level of tang. It doesn't need a load of added sugar to be delicious. Fage 2nd and only if the store is out of Cabot's.

[@malcolmxxx86]

I like St. Benoit Creamery Organic Pasture-Raised Plain Yogurt from Sonoma...it's called French style for a non Greek type, otherwise I eat Straus Family Creamery Organic Whole Greek Yogurt

[@joegolok]

I wish they had tried Beijing yogurt as well.

[@kayo5291]

I love the taste and texture of Siggi's. Fage is too darn thick. I appreciate that the Bulgarian is in glass, but I have not seen that here in New England.

[@LD-qr2bn]

I’m in Australia and Wallaby Organics does not sell here.

[@hungabunabunga3645]

This video is 4:20 minutes and released on the 4/20. Coincidence??? I think not! 😂

[@shadowguard3578]

I find Fage Total Greek yogurt too thick and dry. I need to add milk to it to be able to eat it.

[@59seank]

I add unsweetened applesauce to mine.

[@shadowguard3578]

@@59seank I never thought of that!

[@greathornedowl3644]

Thank you for the review. Interesting Julia mentioned "almost like sour cream" thinking real Mexican sour cream (creme?) is nearly yogurt. My "culinary journey" began with "American style" yogurts (Yoplait, Dannon, Old Home), and am currently in love with Kirkland Greek Yogurt.

[@tessstewart1893]

The date on the yogurt was in 2019.

[@katz57]

I liked the comparison, but I would have liked to know what is going on with some "Greek" yogurts that have a chalky texture? To make it worst they have the nerve to say they are creamy.

[@Werkschatz]

I've heard good thing about Bulgarian yogurt

[@susanst.82]

The cultures do matter if your eating yoghurt for its psychobiological properties, and not just for taste and texture. The more we know of the psychobiotic realm, the more the need to eat a variety of different cultured yoghurts becomes more imperative to get the best nutritional impact.

[@MatoNupai]

Think you need to give Bulgarian another try. I make and LOVE Bulgarian yoghurt. I think you got a bad jar. Bulgarian should be inoculated 12 hours

[@Antonio-qy4pc]

Lactobacillus bulgaricus!!!

[@bigdaddybry]

Liberté Méditerrané out of Montréal is the best, imo. Sinful at 10% milk fat, but oh so good.

[@larainejones4641]

France

[@XzTS-Roostro]

Uploaded on the 20th day of the fourth month, with a length of roughly four minutes and 20 seconds; double nice.

[@danielviehland]

Isn't skyr technically a cheese?

[@mattinri3566]

Hello👌😊

[@RanBlakePiano]

Audio too low

[@pavlinpetkov8984]

The Bulgarian yogurt is not sterilized. It has probiotic activity and that's why the bacterial strain matters. If it is sterilized during the manufacturing process it is not Bulgarian yogurt. I don't know how the one in America is made but if it is sterilized it is not the real deal. And normally it is not as liquid as the one you showed.

[@naeem_bari]

How about testing Turkish yogurt. I mean, the word "yogurt" is Turkish!

[@user-vo5mf3ly9s]

Hahaha you are so jealous....

[@Holly-bk4vy]

Ya'll should have had "Oui" in the lineup....it is technically french style....hands down the BEST yogurt. You definitely won't go back to that weak Greek style crap. It is thick, luscious, and delicious.

[@anyadeering]

and THAT’S why the live and active culture is L. bulgaricus!! Bulgarian yogurt is the original!!

[@Antonio-qy4pc]

The bacterium lives only in Bulgaria

[@johndrews206]

French yogurt.

[@lemmykilmister9852]

🍨🍦 😎👍🏻

[@mackdaddyraincake]

The video is 4 minutes 20 seconds long nice

[@jengus1951]

The expiration date on one was 2019.....

[@tessstewart1893]

They seem to be recycling videos. The burr grinder one that came out recently was also repackaged with a new release date.

[@Orholam5]

not sure you can taste test international yoghurts when they're all produced in the US and don't have the full 10% fat content that most yoghurts abroad have...

[@the_bear6230]

i don't know but that sure don't look like the real bulgarian yogurt or kiselo mlqko that's just straight up water

[@Antonio-qy4pc]

You may be condemned by the Republic of Bulgaria for your video.

[@Gregzotik]

The Australian style looks the best IMO Icelandic style is my close second I would want to try but get that mayonnaise one away from my face! *stankface

[@enesekici3871]

Yoğurt is Turkish, though.

[@rezinrussell1689]

I don't see how she can eat four different plain yogurts. To me, plain yogurt is fine in savory recipes, but by itself, yuck.

[@O2life]

I used to think the same before I tried high quality yogurt, like the ones in this episode. Yoplait and Dannon really do not know how to do plain yogurt well. Now I love plain yogurt and even make it at home!

[@richiegray6847]

Could you tell us why Jack never change 1 ounce in the first day said working in the show . .. He is always the same😉🇺🇸🗽🎸🔥🚨

[@jennasandland3114]

Probably a healthy lifestyle

[@jjsmith3302]

Foodie vampire 😉

[@Nightjar726]

As a Greek having pure Americans judge yogurt is a tad odd. Lol.

[@jennasandland3114]

Well, have any Greeks done a yogurt review?

[@uiscepreston]

"Pure Americans"?! Yeah. Please don't ever say that again.

[@Nightjar726]

@@existenceisillusion6528 it was close , so yeah pretty much in the region. Lol

[@mjg6377]

Can we mix it up a little by having other people beside the two white ladies please?

[@tessstewart1893]

And we hear from the racist.

[@O2life]

@@tessstewart1893 People who value diversity are racist now?? What kind of upside down town do you live in?

[@tessstewart1893]

@@O2life As the great Thomas Sowell says " If there is ever a contest for words that substitute for thought, "diversity" should be recognised as the undisputed world champion. You don't need a speck of evidence, or a single step of logic, when you rhapsodize about the supposed benefits of diversity. The very idea of testing this wonderful, magical word against something is ugly as reality seems almost sordid." Diversity won't improve ATK. If you see the color of skin as the most important attribute of selection it makes you a virtue signaling racist.

[@O2life]

@@tessstewart1893 Thomas Sowell, every conservative's black friend. He is a smart and thoughtful guy, and it's just gross how people reduce him to mascot status for the Ignore Racism team. Nowhere did MG say the color of skin was the most important attribute. They are interested in hearing from people who have many important attributes and also a variety of backgrounds.

[@tessstewart1893]

@@O2life Yes, he/she did, learn to read, white skin was the only attribute. You can back peddle the statement all you try to but it doesn't change the meaning of the words. Julia and Bridgette were promoted for merit after working with now retired Christopher Kimball for 12 or more years.. And then you can stop whining about "ignore racism team", because there is no systematic racism except affirmative action which discriminates against white and Asian people. If you hadn't benefited from AA and knew the meaning of actual words, you would know that.

[@cherkas009]

They didn't pick a favorite

[@jactilak7845]

Lame. Why didn’t you guys review/taste test the other ones there too?

[@O2life]

They did, but you have to subscribe to read the full write up. They only present 3 or 4 in the videos.

[@apcheto]

lol and this is Bulgarian yogurt ? Maybe . But has nothing to do with real Bulgarian yogurt

[@edsmith438]

Chobani.

[@alexgleeson3634]

Go vegan!

[@shadowguard3578]

I tried to make vegan soy yogurt three ways and they all failed.

[@TurboBinch]

No, thank you ☺️

[@uiscepreston]

Not gonna happen. Plants are disgusting bug-ridden garbage.