The shear flow behaviour of stirred yoghurt in the cone-and-plate and cylindrical Couette geometries was studied using diffusing wave spectroscopy (DWS) and nuclear magnetic resonance (NMR) velocimetry. Differences between the transmission and backscattering DWS correlations suggest the formation of a high shear rate band near the surface of a moving cone of a cone-and-plate geometry at low shear rates. At higher shear rates, homogeneous shear flow is indicated. NMR velocimetry unambiguously demonstrated that a high shear rate band forms at the moving inner wall of a cylindrical Couette geometry at low shear rates. At intermediate shear rate, a high shear rate band is formed at the stationary outer wall and plug-like flow is observed mid-gap. At higher shear rates, homogeneous shear flow is observed. Slip is seen at both walls. The three flow regimes appear to correlate loosely with transitions in the pseudo-steady-state flow curve and may reflect a break-up of the protein aggregates observed with confocal microscopy.