Tasting Expert Shares Top Picks for International Yogurts 

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.

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

I miss your guy’s butter 😭

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

Great feta cheese too!

A little sour but great tasting

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

Will love to learn yoghurt please

Who knew stoners loved yogurt so much? 😂

Should have been a brownie recipe

Lol I saw that too.

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

I was wondering why she was giggling more than usual. 🤭

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

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

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

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

@Emmitt Silas no problem =)

Hahaha you are so jealous....

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

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

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

It’s called marketing 🤑

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

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.

@@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.

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!!!)

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.

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!

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.

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

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

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

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

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

@@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!

Isn't Liberte mostly Greek style?

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...

@@LaBucci BUT have you had the lemon?!

@@LaBuccifresh market has it

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.

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.

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.

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.

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

Or half & half and fairlife!

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.

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

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!

I add unsweetened applesauce to mine.

@@59seank I never thought of that!

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

@@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.

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

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

@@shadowguard3578 Thanks for the info.

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

So stealing this idea!

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.

Well, have any Greeks done a yogurt review?

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

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

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

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

Probably a healthy lifestyle

Foodie vampire 😉

And we hear from the racist.

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

@@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.

@@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.

@@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.