Friday, December 30, 2016

Banana Walnut Loaf


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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Wednesday, December 28, 2016

Antibiotics


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

Saturday, December 24, 2016

Smoothie


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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Wednesday, December 21, 2016

Authentic Bulgarian Yogurt


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

Friday, December 16, 2016

Blueberry Yogurt Pie


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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Friday, December 9, 2016

Mountain Rye Bread


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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Wednesday, December 7, 2016

Monday, December 5, 2016

Amazing Food


I am Bulgarian and have grown up on bulgarian yogurt, my grandparents are farmers and still own farms and produce yogurt in Bulgaria, so it was to my pleasant surprise to discover your product in Whole Foods. I must admit I was a bit skeptical at first but the taste of your yogurt is superior to any yogurt I have had since coming to this country in 1993. I have grown up on raw milk yogurt and cheeses from only grass fed cows, sheep and buffaloes, and the yogurt you offer is almost identical. Thank you and your company for this amazing food and please continue doing what you are doing! Vera

Friday, December 2, 2016

Pumpkin Pie


Pumpkin Pie

Ingredients:


1½ cups White Mountain Foods Bulgarian Yogurt
3 eggs, beaten or egg substitute
2 cups cooked pumpkin
¾ cup maple syrup
2 T. Myer’s dark rum
1 tsp. pumpkin pie spice
½ tsp. vanilla
pinch of salt
one 8” pie crust

Directions:

    If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl 
of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F 
for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 
hour more).


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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Wednesday, November 30, 2016

Making Yogurt At Home




Q: I tried making yogurt with your yogurt and it didn't work.  What happened?

A: Making good yogurt is a balancing act between culture, temperature and incubation period. The closer your starter yogurt is to its “Purchase By” date the fewer active bacteria it has. While older yogurt still has plenty of bacteria to be beneficial to our digestion it may take larger amounts to properly inoculate milk to produce yogurt. We suggest one half to three quarters cup of our yogurt to one-gallon milk. For best results add the yogurt starter to milk that is 109 degrees F. Any hotter and the culture will die. If the milk is too cool, 105 degrees F and below, the culture will be sluggish and possibly not make yogurt. If you heat a gallon of milk up to 109 degrees, add the culture, wrap the gallon in a towel and sit it in a warm place over night the temperature should stay about right for proper incubation.

For smaller batches you are going to need some kind of heat source. A good electric yogurt maker is the easiest way. If your end result is too runny with no separation (curds and whey) then you didn’t have enough culture or not enough heat during incubation. If separation occurs then you had too much culture and/or too high of an incubation temperature.


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

Tuesday, November 29, 2016

No Added Sugar


Tart yogurt means it has been traditionally fermented or aged. Traditionally fermented yogurt has far less lactose (naturally occurring milk sugar) and a significantly larger population of probiotics (live beneficial bacteria or culture). The beneficial bacteria eat the lactose and produce lactic acid, hence the tart taste.

A cup of whole milk contains 12g of lactose. White Mountain yogurt contains less than half that—5g—and, as a result, is easily digestible by our lactose-intolerant consumers. The live bacteria populate our digestive tract and help increase the nutritional value of all the food we eat through more efficient digestion. The bacteria also provide a significant source of B vitamins and trace minerals as a result of their life cycle.

Saturday, November 19, 2016

"Best Yogurt I've Ever Eaten"


I was in Dallas a few months ago at a Whole Foods Store. I purchased two 16oz jars of White Mountain Premium Bulgarian Yogurt with live acidophilus. This is no doubt the best yogurt that I have ever eaten.– La Vern
A few years ago I was looking for a true yogurt and couldn't believe I finally found what I was looking for! Majority of the so called "yogurts" in the dairy section shouldn't be allowed to claim it's a yogurt product with all the stuff they put in it. Love White Mountain Bulgarian Yogurts; keep up the good work and don't ever stop!!! – Emily

Thank you so much for making fantastic yogurt! Due to mental, spiritual, and health issues I have not been able to enjoy dairy for the last 10 years. A fellow farmer introduced me to your yogurt a few weeks ago and i have devoured GALLONS since. THANK YOU! Perhaps larger quantities? –   Jessie

Wednesday, November 16, 2016

Zucchini Yogurt Cake


ZUCCHINI YOGURT CAKE

Ingredients:


½ cup White Mountain Foods Bulgarian Yogurt
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
3 eggs or egg substitute
1 cup molasses
¼ cup honey
¾ cup vegetable oil
1½ to 2 cups unpeeled zucchini, shredded
2 bananas, diced or mashed

Directions:

Preheat oven to 350º. Sift dry ingredients. Beat the eggs, then gradually beat in the molasses and honey. Slowly beat in the oil. Stir in the flour mixture alternately with the yogurt. Gently stir in the zucchini and bananas. Pour into a greased tube or bundt pan. Bake for 50 to 60 minutes. This recipe also works with shredded apples / carrots or applesauce substituted for zucchini. Store in refrigerator until needed.

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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Thursday, November 10, 2016

Naturally Satifying


There are only two ingredients in White Mountain Bulgarian Yogurt: milk and live, probiotic culture. That's it. No added sweeteners, stabilizers, hormones, antibiotics, texture enhancers or anything else that giant food corporations have used to change the taste and sensation of eating pure, natural, old-world yogurt. Fermented for 24 hours and packaged in glass, this is the traditionally tart staple superfood eaten in some parts of the world for thousands of years.

Monday, November 7, 2016

Institute for Reponsible Nutrition


Our CEO, Jeff Murray, recently contributed to the IRN's blog about our shared interest in providing real, healthful food to consumers. An excerpt:

That concept of food as medicine grew into my life's passion. I have experimented with food and the environment's effects on my body and those around me for over forty-five years. I discovered that all of the harmful substances we ingest or subject ourselves to have definable effects on our body and mind that can bloom into life-threatening disease.
I also found that many older cultures from around the world have used food as medicine for many generations, (the Chinese and Hindus, for examples) and recognize the ramifications of a poor diet. Our Western culture has only recently begun to explore this fact, which makes organizations such as the IRN and Eat REAL so important in their mission to change the head-in-the-sand attitudes of the major food companies and regulating bodies who seemingly support misinformation about the food we eat. We should all be able to easily find good food that will support our health.

Read the rest of the blog post here.

Thursday, November 3, 2016

Dense Probiotics Extends Yogurt Shelf Life



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 - good or bad - get the upper hand during these processes and end up in the majority.  Yogurt is milk that has been pasteurized to kill off most of the unwanted bacteria, then thoroughly packed with beneficial bacteria by the yogurt-making process. 

Beneficial bacteria is generated by a traditional 24 hour fermentation process at White Mountain Foods using four kinds of beneficial yogurt culture.  These cultures take over and fill all available living room in the container and using up the food supply (milk).  Even if spoilage-causing bacteria were introduced, they could not survive in this super-dense probiotic environment

Find more questions and answers about our yogurt in our FAQ.

Monday, October 31, 2016

Get a Coupon for Free Yogurt


Giveaway Ended 11-14-2016

 White Mountain Foods is Giving Away 50 Free Jars of Bulgarian Yogurt!

Help us spread the word about our 2-ingredient, high-probiotic, authentic Bulgarian yogurt with the smart tart taste! 

Be one of the first 50 people to write positive reviews of our product and/or company at two different review sites and get a coupon for a free quart of our Bulgarian yogurt!  You can write reviews at Google, Yelp or Yellow Pages. That's 2 reviews for 1 free jar of authentic Bulgarian yogurt! 

Include your name and city when you write the review. After you are done, fill out our contact form and copy and paste your reviews (and on which site you wrote each review) in the contact form comment box.  We will then match your name and location to the name and location on the review site and send you a coupon for free yogurt!  

Only one coupon per mailing address, please.  We will close this event when we have 50 winners.

Sunday, October 30, 2016

White Mountain Food in Dallas/Ft. Worth Area



Dallas/Ft. Worth

White Mountain Bulgarian yogurt is sold throughout the Dallas/Ft.Worth area, at grocery stores like Whole Foods Market, Tom Thumb, Natural Grocers and Fiesta Mart.  Use our store locator in the right column of this blog to find stores near you that carry our products!

Be sure and call first to make sure that our products are in stock.

Tuesday, October 25, 2016

Establishing a Good, Healthy Diet

While eating real yogurt occasionally is good for overall health and provides many nutritional and probiotic benefits even in small and occasional amounts, to maximize the digestive and probiotic value of White Mountain yogurt one should incorporate it into their daily diet as a staple food.

What one eats during the course of their daily lives has a great impact on our health, mood, and sense of well-being.  Diet should be a carefully considered aspect of our lives, not something we barely give any thought about.  As a rule of thumb, one of the best ways to establish a good diet is to have quality healthy, natural, staple foods one eats regularly.

This can be quite a challenge in modern times, but keeping White Mountain Bulgarian Yogurt on hand, along with some natural granola, fresh fruit, salad greens and vegetables can provide easy, high-quality snacks and meals for any time of day.  To maximize the probiotic value of our yogurt, you should eat one cup or more at a time, every day, in order to provide a steady stream of live probiotics that survive beyond initial digestion.  Two cups of our Bulgarian yogurt equals 160 billion probiotics, not to mention the nutritional value of consuming the yogurt.

Please see our yogurt recipes for many flavorful, quick and easy ways to enjoy the nutritional and probiotic benefits of White Mountain yogurt.


Sunday, October 23, 2016

Yogurt Dinner Rolls


YOGURT DINNER ROLLS

Ingredients:


1 cup White Mountain Foods Bulgarian Yogurt
1 T. butter
¼ cup water
2 T. honey
1 pkg. active dry yeast
1¼ white flour
1½ cup white or wheat flour
1 tsp. salt
¼ tsp. baking soda
1 egg or egg substitute

Directions:

In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and 1½ cups flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in 1¼ cups flour. Dough will be moist and sticky. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Place on floured board and knead lightly. Divide into 12 even pieces, form into round balls and place in well-greased muffin tins. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 12 to 15 minutes until nicely browned. Rolls freeze well.

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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Thursday, October 20, 2016

Colony Forming Unit (CFU)


Q:
What does CFU mean?


A: The probiotic unit of measure, called a CFU or Colony Forming Unit, denotes active bacteria as opposed to inactive or dead bacteria. A single bacterium can divide and form a "colony" of many bacteria. A commercial lab will analyze samples and report a certain number of CFUs (reproductive beneficial bacteria) per gram of product. Every container of yogurt is not going to have the same amount of CFUs per serving. Product age, seasonal ambient temperature, human controlled process variations, varying lactose content of the milk, shipping conditions, etc., can all affect the actual CFU content of a given sample of yogurt. The most recent yogurt independent lab analysis of White Mountain Foods yogurt reported 400 million CFUs per gram of yogurt. That's up to 90 billion per one cup serving, making our yogurt one of the most probiotic-dense foods on the market!

Find more questions and answers about our yogurt in our FAQ.

Tuesday, October 18, 2016

Tart is Smart


Q:
What does the beneficial bacteria do to the milk to make yogurt?


A: Beneficial bacteria basically pre-digest the milk for us making it much easier for our digestive tracts to absorb the milk's nutrients. When the bacteria are introduced to the warm milk they do what any other living thing does: feed, multiply and produce by-products. The bacteria feed on the milk sugar (lactose) converting it to lactic acid (producing the tartness of naturally fermented yogurt), thereby making the milk accessible to those that have a hard time digesting lactose. The lactic acid helps break down milk proteins and other nutrients, making them easier to digest - in addition to providing an astringent preservative effect on the body after consumption.

The rapidly multiplying bacteria cause the milk to thicken due to their sheer numbers and through the formation of strands of living bacteria that do not fully separate from each other during the multiplication process. This stranding effect produces most of the thickness of the finished yogurt, much like adding conditioner to your hair produces a "fuller" look. Once the yogurt has begun to thicken, the temperature must be lowered to slow down the bacteria. If allowed to continue unchecked the bacteria would use up all the lactose and die leaving highly acidic curds and whey.  Timing and temperature control are very important aspects of making traditional yogurt.

Find more questions and answers about our yogurt in our FAQ.

Monday, October 17, 2016

Spicy Ranch Dressing Made With Yogurt

SPICY RANCH DRESSING

Ingredients:

2/3 cups White Mountain Foods Bulgarian Yogurt

1 T. lemon juice
1 tsp. honey
½ tsp. Dijon mustard
¼ cup olive or sunflower oil

Directions:
Combine and season to taste. Blend slowly with spatula to maintain firmness.


This is a great way to bring White Mountain Foods Bulgarian Yogurt into your daily diet and maximize its nutritional and probiotic value.

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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Friday, October 14, 2016

BPA-Free Packaging

Bisphenol A, a component in some plastics, has come under fire of late due to recent studies that have shown a possible connection between some forms of commonly occurring cancer and consuming foods packaged in plastics containing BPA.

It has been White Mountain Foods position since it's inception that all plastics are to be avoided when it comes to food. Due to market constraints and availability we have been forced to use some plastics in our packaging over the years. The plastics industry has slowly taken over a huge market share of what use to be glass packaging. A few years ago we had to fight to keep glass a legal container for our yogurt. Now it seems the concern over cancer causing chemicals is forcing the food industry to question the use of petroleum based plastics to package food in.

Our research has shown that the containers we package our products in contain NO BPA.

Fearing that we had also gone too far in accepting the use of plastics in our ingredients we researched the containers that all of our ingredients are packaged in and found two that used plastics containing BPA. After contacting those ingredient sources and inquiring about their use of BPA plastics we found that those companies had already implemented a switch to non-BPA plastics and by January 1st 2011 all of our ingredient packaging will be BPA free.

BPA related articles:

Wikipedia

New York Times

Scientific American

Thursday, October 13, 2016

Find Our Yogurt In And Around San Francisco


You can find White Mountain Foods Bulgarian Yogurt at many locations in and around San Francisco, California.  Our yogurt can be found in Whole Foods Market stores, Mollie Stone's Markets, Berkeley Bowl, Andronico's, Draeger's, Sprouts and many other health food and grocery stores in the area and in nearby towns.  You can use our product locator  in the right hand column to find our yogurt near you, or use the locating system on our website.

Sunday, October 9, 2016

Chilled Cucumber Soup

CHILLED YOGURT & CUCUMBER SOUP
(TARATOR)

Ingredients:

2 cups White Mountain Foods Bulgarian Yogurt

3 cucumbers, finely diced
½ cup walnuts, ground
3-4 cloves garlic, crushed
dill, finely chopped
¼ cup olive or sunflower oil
salt

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 send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

Friday, October 7, 2016

Yogurt Is A Staple Food

Simple, natural foods have a more wholesome, satisfying texture and flavor than highly processed, additive-laden, artificial products.  For many of us, it is immediately a welcome sensation of physiological relief from the artificially engineered food products of the modern age.  For others, it may take a short time to rediscover and appreciate aspects of our natural palate which big food companies have ignored (or avoided) for decades.

Real yogurt, the naturally tart superfood, has been a staple food for centuries in Eastern Europe and the Middle East, in much the same way that bread, beans or rice are considered major staple foods for a healthy diet in other areas.  In the west it has largely been reconfigured and sweetened into a low-probiotic, pudding-like dessert, or packaged in small, expensive doses as a probiotic health supplement.  When consumed as a staple food should be consumed - a major part of one's daily diet - real yogurt can do wonders for our digestion and for one's sense of health and well-being.

Wednesday, October 5, 2016

Authentic Taste



Two years ago I mustered the courage to try the non-fat Bulgarian yogurt at Whole foods. Those were the best $4 I ever spent. Ever since then I consume a gallon a week. I love the taste, consistency, healthy feeling of consuming this yogurt. Thank you WMF for a healthy and natural source of protein. – Jeetu
I'm from Albania and finally found the yogurt…that tastes RIGHT. – Ervin
I love your yogurt. Please do not ever use the disgusting thickeners and chemical additives that all the other brands have. – Spero


Tuesday, October 4, 2016

Need to contact us?

Have questions about us or our products?  Want to order our product for your store or company?  Do you run a restaurant or prepared food service and would like to use or include our products?  Give us a call, email or come by!  In addition to our retail packaging, we also offer many of our products in bulk for the food service industry.

Customer Service/Order Desk:





Business Hours: 7am-3pm Mon-Fri

White Mountain Foods
3301 East 5th St.
Austin TX 78702

Monday, October 3, 2016

What's The Big Deal About Yogurt?


Yogurt was one of the first foods to be termed "health food" in this country. During the health food movement that blossomed at the end of the 1800s and early 1900s yogurt was touted as a life giving tonic and aide to over-all system health. Due in large part to studies done by Russian biologists, Bulgarian yogurt in particular was shown to greatly contribute to the health and longevity of the inhabitants of the Black Sea/Caucasian region of Asia including Bulgaria. To this day that region has one of the highest percentages of centenarians on the planet.

Yogurt is a member of a class of food termed "super foods". Yogurt, cheese, butter milk, kefir, bread, tempeh, shoyu, pickled foods, wine, etc., are all examples of foods that are the result of microbial or enzyme (yeast, bacteria, fungus, etc.) action on common foodstuffs transforming them into nutritional power houses by breaking down and altering certain food molecules into a more usable form. This allows for easier digestion of the food product and increased level of nutrient absorption. 


For example, many people cannot eat milk products in part due to an inability to properly digest lactose, the naturally occurring form of sugar found in milk. The bacteria in yogurt convert the lactose to lactic acid, which is much more easily digestible. The bacteria transferred to the intestines from the consumption of yogurt will also assist in the digestion of all food and help fight off invasion by other bacteria, yeasts, fungi and viruses. Foreign, harmful bacteria have a hard time getting a toehold in our body if there is already a healthy, thriving beneficial bacteria colony taking up the available space and food.

Our body requires microbes to be present in order to properly digest the food we consume. Our intestinal tracts are inoculated with bacteria during pregnancy and from our mother's milk shortly after birth, which helps us digest our food properly and efficiently. Bottle-feeding, age, use of antibiotics, chemotherapy or poor dietary habits can cause our intestinal bacteria to be severely depleted. Regular consumption of yogurt will restock our intestinal tract with the bacteria it needs to provide us with the nutrients necessary to maintain overall system health.

Yogurt is not meant to be just a probiotic supplement. Traditional yogurt is an immune system supporting staple food product packed with easily digestible protein, vitamins and minerals that provides a highly energizing effect on the body.

Around the world yogurt is a part of many traditional diets and is eaten with just about anything from cold soup to rice and lamb and mixed with honey and spices for dessert.