Lisa McManus is joined by Nik Sharma to go on a global tasting flight of plain whole-milk yogurts, comparing regional styles, textures, and culturing techniques. They taste 13 distinct yogurts across six regional categories to break down the science of non-homogenized "cream-top" layers, high-protein straining, and traditional bacterial cultures. A Guide to Yogurt Around the World: cooks.io/3SsV5fl 00:00 Intro 01:21 American-Style Yogurts (Dannon, Maple Hill, Brown Cow, Stonyfield) 05:37 French-Style Yogurt (La Fermière) 06:51 Armenian-Style Yogurt (Karoun) 09:51 Turkish-Style Yogurt (Merve) 10:57 Greek-Style Yogurts (Chobani, Fage, Green Mountain Creamery) 13:37 Icelandic Skyr (Icelandic Provisions, Siggi's) 16:38 Iranian-Style Yogurt (Abali) 18:14 Bulgarian-Style Yogurts (Trimona Foods, White Mountain) 21:15 Indian-Style Dahi (Deep Foods, Desi Natural) 24:15 Favorite Yogurts & Final Verdicts Subscribe to America's Test Kitchen: youtube.com/@AmericasTestKitchen?sub...