Dan and Brian first met while they were working at a not-to-be-mentioned yo… Read Full Bio ↴Dan and Brian first met while they were working at a not-to-be-mentioned yogurt factory; their job was to assure that each batch of yogurt had the appropriate consistency and texture. They didn‘t speak to each other much- Dan was too tall, and Brian‘s ever-changing hair color were causes of conversational anxieties. However, upon bumping into each other at a Dinosaur Jr. cover band show, they realized they had more in common than previously expected. They decided to form a band- Yogurt Smoothness, named after the one thing they knew the best, hoping it would inspire them to write music they could listen to while toiling in the yogurt production line, staring blankly into the relentless gobs of bacteria, that would keep them from wanting to dunk their heads into the vats and just end it all.

In 2008, they independently recorded and released “Live Cultures: Vol. 1“, a six song live EP with a limited run of 90 copies. In February 2010, Yogurt Smoothness released “The Diamond Through the Bees”, their debut full-length studio album- another independently created, limited first-run of 200. The digital version of the album can, however, be purchased worldwide through iTunes and various other internet music stores. Having been holed up in a studio for eight months, Yogurt Smoothness is eager to promote its latest release by taking it on tour.

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01Charlie Brown's Big Day4:42

02Kung Pow (No Thanks)5:55

PT5M55S

Yogurt Smoothness

03Break Up Shake Down5:18

04Three and a Half1:57

05Sweetest Sadness3:14

13Where Are You Now?6:31

14Day of the Dinosaur5:23

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Kung Pow
Yogurt Smoothness Lyrics

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Comments from YouTube:

@LittleCharliesadventure

3y↑41

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

@BadDFWDrivers

3y↑4

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

2y↑4

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

@Shelsight

3y↑20

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...

@scandisnowgirl3696

3y↑27

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

@tessstewart1893

3y↑1

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

3y↑1

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

@theahmedation

3y↑1

I miss your guy’s butter 😭

@timjackson9881

3y↑6

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

3y↑3

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

@Aaron-kj8dv

3y↑11

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

3y↑3

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

3y↑1

@@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.

@amrishraje

3y↑12

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

3y↑1

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

3y↑1

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.

@yetsumari

3y↑4

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

@dayanbalevski4446

49w↑3

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.

@trickycoolj

3y↑29

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 =)

@quadlazer

3y↑28

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

@jjsmith3302

3y↑3

Who knew stoners loved yogurt so much? 😂

@ScottFidler

3y↑3

Should have been a brownie recipe

@Lucysmom26

Lol I saw that too.

@jeffc8242

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

@adamiotime

3y↑40

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

@kathyowens9901

3y↑1

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

3y↑3

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

@Bravetowers

3y↑1

It’s called marketing 🤑

@alanpotter8680

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

@cturnerb

3y↑4

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.

@Brandon_501

3y↑4

I love yogurt!

@Leguminator

3y↑20

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!

@cstephen98

3y↑8

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

3y↑2

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

@Kittykat5kits

3y↑2

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.

@cocotan6

3y↑11

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

@Serene80

3y↑2

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!!!)

@joanhall3718

3y↑4

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

3y↑3

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.

@janiceg7661

3y↑3

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

@uiscepreston

3y↑1

Or half & half and fairlife!

@O2life

3y↑1

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.

@traceyc130

3y↑6

Should have tried Liberte yogurt from Canada

@TurboBinch

3y↑1

Isn't Liberte mostly Greek style?

@LaBucci

3y↑2

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?!

@SDisonYT

3y↑3

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

@SuperSkittyCat

3y↑3

Fage 5% greek yogurt is my favorite.

@karenshannon5988

3y↑1

Icelandic skyr is the best! Perhaps you could evaluate skyr varieties?

@moryan6447

3y↑1

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

@abelromero8967

3y↑9

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

@faithnelson6069

3y↑1

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

@drewman747

3y↑1

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

@rebeccalazos

13w

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

@jerra7060

3y↑3

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

@rosejustice

Australian yogurt, Noosa, is amazingly fabulous!

@LaBucci

3y↑1

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.

@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.

@SecretCollage

They need to test Elleno from Seattle

@junehudgens

3y↑3

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.

@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.

@robbyrobby

3y↑2

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?

@lisamartin3734

GREEK GODDESS is delicious. All the flavors are awesome.

@JosephKyo

3y↑1

I wish they had tried Beijing yogurt as well.

@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.

@bpp325

3y↑5

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.

5 More Replies...

@malcolmxxx86

3y↑1

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

@dylanbederman2691

3y↑4

4:20

@allipi8571

best vegan oat milk yogurt?

@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.

@tessstewart1893

3y↑1

The date on the yogurt was in 2019.

@KevinWJenner

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

@hungabunabunga3645

3y↑1

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

@Werkschatz

50w

I've heard good thing about Bulgarian yogurt

@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!

@valconstantinescu8484

3y↑3

How about LABNEH?

@O2life

3y↑2

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.

@LD-qr2bn

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

@NN-ix3ku

3y↑5

Brown Cow is the best. #MooCrew4Lyfe

@jennasandland3114

3y↑2

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!

@shadowguard3578

3y↑1

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

@59seank

3y↑1

I add unsweetened applesauce to mine.

@shadowguard3578

3y↑1

@@59seank I never thought of that!

@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.

@petar_donchev

2y↑2

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

51w

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

@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.

@bigdaddybry

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

@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

@danielviehland

Isn't skyr technically a cheese?

@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.

@mattinri3566

Hello👌😊

@XzTS-Roostro

3y↑1

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

@lemmykilmister9852

🍨🍦 😎👍🏻

@naeem_bari

3y↑6

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

@user-vo5mf3ly9s

Hahaha you are so jealous....

@Antonio-qy4pc

2y↑1

Lactobacillus bulgaricus!!!

@RanBlakePiano

Audio too low

@johndrews206

French yogurt.

@jengus1951

3y↑1

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

@tessstewart1893

3y↑1

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...

@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.

@mackdaddyraincake

3y↑4

The video is 4 minutes 20 seconds long nice

@Antonio-qy4pc

2y↑1

The bacterium lives only in Bulgaria

@anyadeering

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

@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

3y↑7

Yoğurt is Turkish, though.

@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

@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

3y↑1

Probably a healthy lifestyle

@jjsmith3302

Foodie vampire 😉

@rezinrussell1689

3y↑1

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!

@Nightjar726

3y↑1

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

@jennasandland3114

3y↑3

Well, have any Greeks done a yogurt review?

@uiscepreston

3y↑4

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

@Nightjar726

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

@Antonio-qy4pc

2y↑1

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

@mjg6377

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

@tessstewart1893

3y↑2

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

3y↑2

@@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

3y↑2

@@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.

3 More Replies...

@jactilak7845

3y↑1

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

@O2life

3y↑1

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

@edsmith438

3y↑1

Chobani.

@cherkas009

They didn't pick a favorite

@apcheto

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

@alexgleeson3634

3y↑1

Go vegan!

@shadowguard3578

3y↑1

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

@TurboBinch

3y↑7

No, thank you ☺️

@uiscepreston

3y↑1

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

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