Q: How much yogurt do I have to eat to get the benefits of the live bacteria?
A: The amount of yogurt necessary to obtain healthy intestinal flora will vary from person to person. The Dairy Council of California suggests 3.5 cups a day. It arrived at the 3.5 cups figure by calculating how many live cultures are commonly present in a given amount of yogurt and subtracting from that what would be lost during passage through the stomach. Our yogurt has many times the culture count of most yogurts, so you would probably not have to eat as much to benefit from it.
I just purchased your Bulgarian Yogurt from Sprouts in Huntsville, AL. I went there to buy some Greek Yogurt but selected your brand instead primarily because it was stored in a glass jar. I have been taking some antibiotics so felt I needed some strong probiotics. I mixed it with a few chopped blueberries, raspberries, and blackberries. It was fantastic. I like that it does not have the cane sugars etc. and I can add only as much fruit as I feel is healthy. - Bill
½ c. unbleached white flour and ½ c. whole wheat flour
⅔ c. Dutch process
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. More recipes. Send us your recipe. Find our products at a store near you. Our website.
Q: Is your yogurt probiotic? (“Probiotic” means it
stimulates beneficial bacteria growth.) A: Yes, our yogurt helps several different species
of beneficial bacteria repopulate
intestinal tracts. These bacteria colonies aid with proper food digestion.
Hello. I have been eating your Yogurt products for some time now. I am Bulgarian and i have ate yogurt ever since i was 1 year old. Mostly our yogurt was made of milk from our farm..all natural and homemade. I have tried maybe 50 different brands of yogurt on the market. By far i can tell that your products are the best ones i have ever taste and experienced. The yogurt you made is the best on the market and it feels to me it has superb effect on the stomach. And the taste is pretty much exactly as the taste of the homemade yogurt my grandmother made for all those years. Keep the best work. Thanks – Georgi
Ingredients: 16 oz. White Mountain Foods
½ c. cottage cheese
10 oz. frozen spinach, thawed
½ onion, chopped
½ c. shredded cheddar cheese
12 oz. cooked noodles
Directions: Preheat oven to 400º. Combine the yogurt and cottage cheese;
then combine the noodles, spinach, and onion with the cottage cheese mixture.
Pour into a one-quart baking dish; top with cheddar cheese. Bake covered for 20–25
minutes; uncover and bake until cheese is melted and brown.
A: Our yogurt is placed in stores primarily by customer request. If your local store does not carry White Mountain Foods’ Bulgarian yogurt, ask a store manager to stock it. You can use our store locator feature for more information on the outlets and distributors in your area that may already sell our products or contact us about local availability.
I have been eating/drinking your yogurt since the early 90s and love it love it love it. I know trends have come and gone and your yogurt is still the yummiest most satisfying on the market. Thank you for providing such a quality and consistent product!!! – Cile
Combine the apple cider, apple, cinnamon, and honey.Bring
it to a boil over medium-high heat, stirring occasionally, until the mixture is
reduced to one-half cup. Cool the mixture, and stir it into the yogurt.
White Mountain yogurt is me and my husband's favorite now. We love that it is savory and love the texture. I use it as my yogurt starter also. We eat a lot of plain yogurt. We are from Iran and like plain yogurt and savory and this is really close to what we had back home. Amazing yogurt, so glad I tried it when I saw it at Whole Foods...– Patricia
A: Some of the more popular ways to use our
yogurt is with breakfast granolas and fruits or blended with your favorite
ingredients to make tasty smoothies. To get the most benefit from the high
probiotics and other nutritional content, we advise using our yogurt the same
way old-world cultures traditionally used the yogurt: as a daily dietary
staple. Many recipes utilize the rich, ethnic flavor of Bulgarian yogurt for
both entrees and side dishes. Of
course, many prefer to just eat our yogurt straight out of the jar. Who can
argue with that?
I wanted to take a moment to write to you about how much my family has enjoyed your product. I am a mother of two young children (9 month old and 2 year old), and I feel strongly that eating habits begin young. Alarmed by the processed and sugar filled 'kid yogurts' on the market, I picked up a jar of your yogurt and hoped my kids would eat it. They love it! It is perfect for topping off a bowl of healthy berries in the morning, or to add to a fruit and veggie filled smoothie for snack, or frozen in popsicle molds on hot days. I can't tell you how grateful I am to know my children are getting good wholesome, protein packed, healthy foods that they like.- Denaysa
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. More recipes. Send us your recipe. Find our products at a store near you. Our website.
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
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.
I just bought my first jars of White Mountain Bulgarian Yogurt at the Harvestime Foods on Lawrence in Chicago, Illinois. The best Bulgarian product I've had outside of Bulgaria! I look forward to buying many more! – Iveta
Ingredients: 2 c. White Mountain Foods
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.
A: We do not add thickeners (such as dried milk solids) or stabilizers (such as gums or pectin) to our yogurts. These ingredients are used by other manufacturers as an aid to make a consistent yogurt, hiding yogurt that didn’t make or product that has a low probiotic count. Our nonfat yogurt is generally thinner, as there is less fat to help the yogurt congeal. If you are not satisfied, please return it to the store for exchange or refund. Thin or runny yogurt can happen at any time of year and can be a result of under-incubation, rough handling during shipping, or storage temperatures. 100% natural, no-additive yogurt is going to be runny when compared to artificially thickened yogurt. Temperature, fat content and amount and type of culture all contribute to the consistency of our yogurt. If the yogurt is thicker than liquid milk, then it is yogurt and you are getting the benefits of live culture.
Thanks so much! I am a loyal customer of your yogurt. I buy the gallon container about every week and a half. I am a tri-athlete and I eat it for breakfast and lunch every workday and sometimes as a sweet snack. I've already had it twice today. It is so good and I feel so great when I eat it, knowing that it is not loaded with unnatural things or excess sugars. I also like knowing that I am supporting a local Austin company that is dedicated to quality. It is also a $$ and environmental saver when I buy the big gallon because I'm not buying other brand yogurt's small individual containers. I can't wait to try your other products. Thanks for wonderful foods! – Colleen
Directions: Blend all ingredients together and pour into small paper
cups. Freeze cups. Place plastic spoon or pop stick into each cup when yogurt
mixture is half frozen. To serve, turn cup upside down and run hot water over
it until pop slips out. Let children keep cups to use as holders to prevent
I have always loved this yogurt, I add my own fruit and it still tastes like yogurt. I don’t like most of the yogurts today because they do everything they can to make it not taste like yogurt. I was in Bulgaria recently and learned that the Bulgarian culture used for this yogurt is special because it is a naturally occurring bacillus found in the air there. It is peculiar to that area and most Bulgarians make their own yogurt from it. Aren’t they lucky! – Judy
Mix together yogurt, honey, and coconut. Drain pineapple,
peel and separate orange sections, and slice bananas; mix fruit together. Pour
yogurt-honey mixture over fruit and stir. 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 firstname.lastname@example.org 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. More recipes.
A:White Mountain Foods yogurt is a traditional, immune system supporting, staple food product. Its versatility in the kitchen is legendary and delighted in by many with ancient cultural ties to yogurt. Many of our customers become addicted to it simply because it makes them feel good. They eat it with granola, fruit, or their favorite sweetener; as a cold soup, on rice, lamb or beef dishes, made into low cal dips and spreads or in stuffed peppers or smoothies. It also has one of the highest probiotic counts in the industry. Suggested by many doctors for their patients with digestive or yeast problems, our yogurt is truly medicinal. Because of a 24-hour fermentation process, most people that are lactose intolerant can eat our yogurt.