I am from Bulgaria and we eat lots of yoghurt there. Since i have been in the States i have not been able to find yoghurt that reminds me of the bulgarian yoghurt. Yours is the closest thing that i have been able to find. The quality of your yogurt is outstanding. Thank you for making such a marvelous product! - Atanas
Monday, December 11, 2017
Friday, December 8, 2017
1 c. White Mountain Foods Bulgarian Yogurt
2 lbs. cream cheese
4 eggs or equivalent egg substitute
1⅓ c. rice syrup
2 Tbsp. cornstarch
1 tsp. vanilla
2 c. graham cracker crumbs
2 Tbsp. honey
½ c. butter, melted
In a bowl, place crumbs, butter, and 2 Tbsp. rice syrup; blend well. Press mixture onto bottom and sides of greased 9” springform pan. Chill pan in freezer while preparing filling. In a mixer bowl, beat cream cheese and honey until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. Fold in yogurt. Pour mixture into the prepared crust and bake for ten minutes at 450º. Reduce temperature to 200º and bake for forty-five minutes. Turn oven off; allow cheesecake to cool inside with oven door slightly open for three hours. Remove cheesecake from pan; chill.
Wednesday, December 6, 2017
Q: Does the milk you use contain antibiotics?
A: All milk processed in the United States is required to be tested for antibiotics, among other things, before being processed for consumption. If any antibiotics are found in the milk, the milk is destroyed. Our organic yogurt uses milk produced by cows raised under the NOP (National Organic Program) rules, which further restrict the use of antibiotics.
Monday, December 4, 2017
I recently found your product and began eating it regularly. I have had some trouble finding it in stock at the store I shop most often (Market Street) so I went on your website to see if there were other stores nearby that carry your product. I see that it is available in several stores near me including the Whole Foods across the street from Market Street. I read the testimonials with interest. I always use taste as the primary factor (and usually the only factor) in rating food products and if the product has other good qualities then so much the better. Your Bulgarian yogurt is fantastic. It tastes better and fresher than any other yogurt I have eaten. I usually eat it with fruit and occasionally with some artificial sweetener. I read that someone sweetens it with honey and I may try that too. Kudos to your staff for making a truly great product. - Dan
Friday, December 1, 2017
1½ c. White Mountain Foods Bulgarian Yogurt
1 tbsp. unbleached white flour
1 tsp. Dutch process cocoa
½ c. unbleached white flour and ½ c. whole wheat flour
⅔ c. Dutch process cocoa
1½ tsp. baking soda
½ c. butter or margarine, softened
1½ c. ice syrup
2 eggs or egg substitute
1 tsp. vanilla extract
Mix one tablespoon of flour with one teaspoon of cocoa, and dust the inside of a greased nine-inch bundt or tube pan with this mixture, shaking out any excess. Sift two cups of flour and two-thirds cup of cocoa together with the baking soda; set aside. In a large mixing bowl, cream the butter, vanilla, and rice syrup together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt in three parts. Do not overmix. Pour the batter into the prepared pan, and bake at 350º for 45–55 minutes. Cool for 10 minutes before inverting onto a rack to cool completely.
Wednesday, November 29, 2017
Q: How are you sure there are no artificial hormones in the milk?
A: There are no tests for artificial hormone content in milk because they so closely resemble natural hormones. For the milk we use in our Bulgarian yogurt , we have signed affidavits from the co-op and farmers pledging that they do not use artificial hormones. For our organic Bulgarian yogurt, our milk producers are inspected by organic certifiers who check the premises and processes for use of prohibited substances, including artificial hormones.
Lengthy conversations with dairy inspectors who know what local farmers are actually doing have convinced us that the practice of using artificial hormones has been dying off for years; it is just too expensive. The artificial hormones themselves are expensive, the increased appetite of the cow makes for higher feed costs, and the fact that the cow’s producing life is drastically reduced all have caused producers in our area to quit using them.
Monday, November 27, 2017
This yogurt is amazing! I had never heard of it before, and when I was shopping at the HEB in Round Rock (on University Blvd.) recently, I noticed it in the dairy section. Bought some and I just eat it right out of the jar! Yum, yum, yum..... - Shawna