Tasting expert Jack Bishop conducts a tasting of international yogurts.
Read the full taste test:
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You may be condemned by the Republic of Bulgaria for your video.
Lactobacillus bulgaricus!!!
The bacterium lives only in Bulgaria
Sieuwerts, S. et al. Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus. // Applied and Environmental Microbiology 76 (23). 2010. DOI:10.1128/AEM.01122-10. p. 7775 – 7784.
i don't know but that sure don't look like the real bulgarian yogurt or kiselo mlqko that's just straight up water
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.
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
Audio too low
White Mountain is the richest and is the best choice for lactose sensitive people and has a higher amount of protein. Tart, weighty, and perfect. Oh and a GLASS jar!
Plastic is DESTROYING our planet, oceans and landfills.
Reuse their jar for anything and everything!
Too many companies with foil and plastic containers and no lids.
lol and this is Bulgarian yogurt ? Maybe . But has nothing to do with real Bulgarian yogurt
Absolut Bullshit you are completely ignorant both of you. Bulgarian Soar milk don't look lake this at all
They didn't pick a favorite
Australian yogurt, Noosa, is amazingly fabulous!
and THAT’S why the live and active culture is L. bulgaricus!! Bulgarian yogurt is the original!!
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…
Icelandic skyr is the best! Perhaps you could evaluate skyr varieties?
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.
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.
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.
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.