Friday, August 18, 2017

Yogurt Cheesecake


Ingredients
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

Crust:
2 c. graham cracker crumbs
2 Tbsp. honey
½ c. butter, melted

Directions:
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.

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Monday, August 14, 2017

"It Is My Favorite"

Thank you so much for continuing to make your product. It is my favorite. I only buy yours and one other's because I don't like the additives in the other brands. I think if I eat them often, they give me digestive issues. Plus, yours has the best flavor. Thanks for making the whole milk option. Now I mix with orange juice or water and juice - delicious. – Annette


Friday, August 11, 2017

Yogurt Muffins

Ingredients:
⅔  c. White Mountain Foods Bulgarian Yogurt
1½ c. unbleached flour
¼ c. rice syrup
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
⅔  c. skim milk
1 small banana, mashed OR ½ c. chopped fruit

Directions:
In large mixing bowl, combine flour, rice syrup, baking powder, baking soda, and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moistened. Fill lightly greased muffin cups three-quarters full. Bake at 400° for eighteen minutes or until well browned. Serve warm.

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Wednesday, August 9, 2017

Probiotic Superfood

Q: Why does yogurt keep longer than milk?

A: Milk sours, "goes bad" or makes yogurt due to bacterial action. The key is what kind of bacteria get the upper hand during these processes and end up in the majority. When you make yogurt you are creating a milk product with a chosen bacteria population that is beneficial to human consumption. When plain milk sits in your fridge or on the shelf at the store any spoilage causing bacteria that is in it will begin to multiply. Pasteurization only kills a certain percentage of bacteria. Yogurt is milk that has been pasteurized to kill off most of the unwanted bacteria, then inoculated with beneficial bacteria and allowed to incubate at a bacteria-friendly temperature. The beneficial bacteria take over and fill all available living room and use up the food supply so even if alien bacteria (spoilage causing) were introduced they could not survive. Traditional yogurt also has a high acid content, which many spoilage-causing bacteria cannot survive in.

Friday, August 4, 2017

Chilled Yogurt& Cucumber Soup (Tarator)

Ingredients:
2 c. White Mountain Foods Bulgarian Yogurt
3 cucumbers, finely diced
½ c. walnuts, ground
3-4 cloves garlic, crushed
dill, finely chopped · salt
¼ c. olive or sunflower oil

Directions:
Beat the yogurt, add the crushed garlic, ground walnuts, finely diced cucumbers, oil and salt. Stir and dilute with cold water. Serve sprinkled with finely chopped dill. Makes 3-4 servings.

We have many other recipes available on our recipe page. If you have a created an original recipe using White Mountain Foods products and would like to see it added to our list of recipes, please email it to us at customerservice@whitemountainfoods.com or use our contact form.

You can find the answers to more frequently asked questions about our yogurt at the yogurt FAQ page on our website.

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