Natural vs. Greek vs. Icelandic yogurt
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- Опубліковано 27 сер 2021
- What's the difference between Natural, Greek and Icelandic (Skyr) yogurt?
The world of dairy is confusing. There's more choice than ever. There are three main choices when it comes to yogurt: Natural, Greek or Icelandic. But, at first glance, it's not clear what the difference is between these yogurts.
In this video, we explore all three yogurts, the differences between them, and discuss which we should eat, and whether we should eat yogurt at all. Hint: it depends.
This video is also available as a blog post: adamcantcook.com/product-dive...
Don't forget to subscribe: / @adamcantcook
📊 GRAPHICS
- Three "major" yogurt flows: adamcantcook.com/photos/chart...
- Unpopulated flow: adamcantcook.com/photos/chart...
- Consistency chart: adamcantcook.com/photos/chart...
- All yogurt flows: adamcantcook.com/photos/chart...
🎶 MUSIC
- • Bet On It - Silent Par...
- • Waiting - Ghostrifter ...
💻 VARIA
- Filmed with a Sony A6000
- Audio recorded with a Shure SM58
- Edited with Adobe Premiere Pro
Hello everyone. Hi-res downloads for the charts are now available in the description. Thanks for your patience! 😀
Still unreadable 🤷♂️
@@samispam1000 third time is the charm! Charts re-uploaded in hi-res :)
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
I have stage IV cancer and have gone through extensive Chemotherapy of many kinds and Radiation therapy. During treatment I find yogurt a good and easy way to obtain Protein. You dont have to eat much and its Healthy, low in Sugar and High in Protein with some essential fats and calcium. and its Tasty with Bananas which include a good amount of very needed Potassium, one of the most import nutrient's that my cancer treatments causes to go very low.
Good luck with your treatment. I’m glad that yoghurt is helping.
@@adamcantcook thanks very much.
Take magnesium along with potassium,my aunt had severe leukemia cancer and now she is very healthy,also drink water and some teas with antioxidants can help destroy the cancerous cells while protecting the good ones.
Bob Beck protocol..... God bless Bob beck!
God Bless you in Jesus Mighty Name Amen!
Dude, you went so hard. This is exactly what I was looking for, thank you. Well done.
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
You're very welcome!
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!
Thank you for this amazing video! the best I have seen so far regarding this topic
just came across your video while eating skyr for the first time lol. Thanks for sharing! Very insightful :)
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.
Thank you for being so in depth!
Appreciate the in depth video man. Cheers!
You're more than welcome!
Well explained, I learned a lot. Thank you.
I can’t ask for more than that. Glad you enjoyed!
Thank you! Best video on this subject I could find
Thank you!
I've just started to eat yogurt and this video has been really interesting so thank you
You're welcome!
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.
Interesting.
Thanks for Uploading.
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.
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!
Ah I'm sorry to hear that, guys. Is it too small?
@@adamcantcook yup
Hello both! Hi-res downloads now available in the description :)
Really good video, thanks.
Glad you liked it!
This was super helpful, thanks
Thank you!
thanks for posting enjoyed the video
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
This was very helpful, thanks.
You're welcome!
Great vid!
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 😂
“Todee on how it’s meed” great video 😍
thank you for the education
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.
Norwegian 'brunost' ( brown cheese', which is delicious, is made from whey.
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.
you can use your leftover acidic whey in baked goods to enhance in the flavor 🥰
Great video thank you
My pleasure!
Thank You
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.
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 ?
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
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?
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.
The guy who did the big brother voice over now does this…
Michael Wood, you have been evicted. Please leave the Big Brother house.
Its usually all the left over shit end up doing this
interesting video bro.
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 🙏
👍
Hey! Fixed :)
@@adamcantcook thanks 🙏🏾
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.
Yogurt shouldn't be eaten for breakfast , Eat last meal of day as the yogurt is bad for an empty stomach
@@jackson8611Why though?
I'm addicted to that Greek yoghurt.
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.
Lol auto thumbs up on the how it’s made transition
I just always get Greek yogurt from whole milk. I might try Icelandic if I ever see it.
What unsweetened yoghurt tastes the least tart?
I haven’t tried every brand, so you’ll have to experiment and decide for yourself - sorry! 🤷
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.
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.
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.
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)
Chobani is very lightly and fluffy.
Fage is rich and thick.
Both are making me gain weight.
There's something I can relate to.
Fage is pronounced like fáye and the e sounds like "end"
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 😅
Thanks for your info.
Thanks for the info.
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.
That could be so. Make a video and share your insights!
@@adamcantcook I don't need to make a video, there are already resources on UA-cam
ua-cam.com/video/BrA_-152whA/v-deo.html
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/
@@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.
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.
trimona bulgarian yogurt?
🤷
I also wish Bulgarian yoghurt were more widespread.
Thank You young man ?:)))
This 71 years old woman appreciates your research.
Also subbed ?:)
I'm flattered!
So greek yogurt is just yogurt concentrate?
In a sense, yes!
this video deserves more views
That's very kind!
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.
Um... sure
@@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
Many countries use yoghurt, its origin is probably Asian but it is a word of Turkic origin.
Why is tha best yogurt to buy?
All of them
u do stand up comedhy?
I do
I have a family member who is lactose intolerant and she cannot eat any of it. Regular, Greek, or Skyr.
I feel for them.
Only way that you get iodine is if the vat is cleaned with iodine Solution.
Ummm, yeah
im eating greek yogurt rn lol
Good
Its turkish yogurt but okay
What is?
@@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.
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.
❤👍
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.
Thanks for the extra information, Geoff.
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.
@@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.
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.
ua-cam.com/video/BrA_-152whA/v-deo.html
Skyr er EIGI jógúrt.
Skyr er ostur?
Ja. Teknisk set er det en ost.
You lost me at the end
Come on Paul! We need you.
No the carbon footprint of yogurt isn't something we need to consider lol
Had to dislike that video when he started with the hippie crap.
Why not?
@@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!
Great video until you got to the greenhouse gas BS.
Thanks man
Lost all respect for this video when you start chatting crap on environment
I can live with that
The best yogurt in the world is Bulgarian!
Tell me more about it
WHY do you worry about "cow farts"? IF there was no carbon cycle, there would not be any life on earth!!!
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 🤷
Did you really have to end this with cows farting causes global warming?
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.
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
One may wonder why you’re watching this video about yogurt 🤔
Gremlin
Now now, play nice.
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.
Sure, that seems plausible. But, that's not the Greek Yogurt we know today.