Friday, May 26, 2017

Zucchini Yogurt Cake

½ c. White Mountain Foods Bulgarian yogurt
1 ½ c. whole wheat flour · 2 tsp. baking powder
2 tsp. cinnamon · 1 tsp. nutmeg
1 tsp. baking soda · ½ tsp. salt
3 eggs (or equivalent amount of egg substitute)
1 c. molasses · ¼ c. honey · ¾ c. vegetable oil
1½ to 2 c. unpeeled zucchini, shredded
2 bananas, diced or mashed

Preheat oven to 350º F. Sift dry ingredients. Beat in 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 or carrots or applesauce substituted for zucchini.

More recipes.

Wednesday, May 24, 2017

Homogenized Milk

Q: Do you use homogenized milk?

A: Milk is homogenized to make the fat content standardized. Otherwise, milk processors would be in violation of labeling laws due to the fluctuating fat content over the course of the year and across different breeds of cattle. Typical processing removes all the fat from the milk and adds it back in at a specific level depending on the desired fat content. Then the milk is homogenized (passed through a fine screen mesh) to keep the fat from separating out again on the shelf. The leftover fat is sold as butter.

Monday, May 22, 2017

A Physician’s Recommendation

I discovered your yogurt years ago when I was doing my own experimenting with different brands, comparing taste and nutritional value. This is the best cow's milk yogurt available in my area. I am a physician and I DO recommend it to many of my patients. Keep up the good work! – Fred, MD

Friday, May 19, 2017

Yogurt Sourdough Starter

2 Tbsp. White Mountain Foods Bulgarian yogurt
1 c. milk
½ c. whole wheat flour
½ c. unbleached white flour

Heat milk until it reaches 100ºF on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic container, cover tightly, and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in the container lid to allow gases to escape. Mixture should have the consistency of yogurt. A curd should form, and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture simply stir it back in. If liquid or starter turns pink, discard mixture and start again.

Mix flour. After curd has formed, gradually stir 1 c. flour into the starter until blended. Cover tightly and let stand in a warm place 85ºF (30ºC) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it back into starter.

Each time you use part of your starter, replenish it with equal amounts of warm milk (100ºF) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Store in refrigerator until needed. Starter should always be at room temperature before using. Low fat or skim milk may be used in place of whole milk. Always be consistent in the type of milk you use.

Wednesday, May 17, 2017

Grass Fed Milk

Q: Do you use 100% grass-fed milk?

A: No, we do not have a sustainable certified 100% grass-fed supplier of milk who can provide the volume we need. As far as we know, there is no 100% grass-fed certifying organization that would ensure the milk we buy is in fact 100% grass-fed, so we don't make that claim. For our organic products, we use organic milk, which is certified a minimum of 120 days of pasture grazing. Two out of three of the farms that supply our organic milk claim they are 100% grass-fed. The only time the cattle are fed anything other than grass is during inclement or cold weather when the cattle can't graze or the grass won't grow.

Dairy cattle in general, organic and conventional, are fed as much hay and grass as possible, as it’s usually the cheapest feed available. Two out of thirty of our conventional milk producers use a grain mix as most of their cattle feed. The rest use a mixture of grass, hay (dry grass), and silage (wet cut grass) as their main feed source, and use “range cubes” (a grain mix that is like candy to cattle) as bait to get the cattle to come in for milking.

Monday, May 15, 2017

"Real Yogurt"

Your yogurt is amazing! It takes me back in time to my childhood in the 70's where most people ate "real" yogurt. Thank you!!!!  – Lauren
My wife and I use your yogurt every day in smoothies. We've definitely noticed the difference. Thanks! – Joshua

Friday, May 12, 2017

Strawberry Milkshake

1 cup White Mountain Foods Bulgarian Yogurt
1 cup regular, soy or almond milk
1 T. hemp oil or flax seed oil
1 T. lecithin granules · honey
fresh or frozen strawberries to taste

Put all ingredients in the blender and blend until mixed.

Monday, May 8, 2017

"Beautiful Glass Jar"

Thank you for your product.  I have been getting away from many products that are packaged in plastic. Yogurt was the one that has been hardest to replace.  I was at Sprouts and I saw your beautiful glass jar filled with organic yogurt, and I was sold.  The flavor of the yogurt is exceptional, fresh, and so cold when it comes out of the jar.  I appreciate your product, and your packaging.  Please keep this the same way always.  Thank you again. – Hillary

Friday, May 5, 2017


1 c. White Mountain Foods Bulgarian yogurt
¾ c. whole wheat flour · 2 tsp. baking powder
1 tsp. aluminum-free baking soda
1 T. honey · 1 tsp. salt · 1¼ c. milk
2 eggs, beaten (or equivalent amount of egg substitute)
¼ c. vegetable oil

Sift together flour, baking powder, soda, honey, and salt. Combine yogurt, milk,
eggs, and oil. Pour liquids into dry ingredients; mix until combined. Ladle batter onto hot
greased griddle. Fry until golden brown, flip pancake, and repeat with remaining batter. Serve with your favorite toppings.

Wednesday, May 3, 2017

Environmentally Sustainable Packaging

Q: Is there a way to make your packaging more environmentally sustainable?

A: The glass, label, and lid are all recyclable. The glass contains some recycled material and the label is made from 100% recycled plastic. We are required to use a plastic lid with a styro insert as there is currently no other type of lid (metal for example) available from a certified grade A manufacturer (the packaging has to be certified grade A as well as the milk).

Monday, May 1, 2017

"It Sent Me Back To My Childhood"

I've just tasted your organic Bulgarian yogurt and I'm shocked!!! It's magic! It sent me back in my childhood when my grandma was home making such a good and natural taste yogurt (I'm Bulgarian). I've tasted Bulgarian yogurt in many countries in the world (England, France, Italy, Russia.....) but they were not even close. And now with very big surprise I found out that you are not close too, you're perfect!!!!! Even in Bulgaria today it's difficult to find such a good real yogurt taste, they start to make it very bad quality and we left the symbol of our country in our childhood. Anyway, I just want to thank you for this full of emotions afternoon with your yogurt!!! I finished it all! Very, very well done to you!!! I wish you all the best and good luck with your business! Thank you. - Vanya

Friday, April 28, 2017

Low Fat Mayo

2/3 cup White Mountain Nonfat Bulgarian Yogurt
1/3 cup reduced-calorie mayonnaise

Combine ingredients and refrigerate.  Using this condiment regularly instead of plain yogurt will help integrate this powerful health food as a staple food in your diet, maximizing both the nutritional and probiotic benefits.

Wednesday, April 26, 2017

No Antibiotics

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, April 24, 2017

"Your Customer For Life"

"I am currently battling the effects of C. difficile after taking a broad spectrum antibiotic for a sinus infection. Now taking a second antibiotic to counteract the effects of the first antibiotic!! My husband and I shop at HEB in the Vintage Shopping Center on Louetta Road a few miles away from our home. On a recent trip to the grocery store we made an effort to look for a yogurt touting "probiotics" and specifically one with no sweeteners added. I have never been a yogurt eater because I always felt like I was eating spoons full of sugar! 

It was pure luck (or divine intervention) that I stumbled upon your jar of White Mountain Bulgarian Yogurt. Your graphic arts department is to be commended for creating such a fine eye-catching label. I picked up the jar, read the label, and knew that White Mountain was the yogurt for me! I had no idea what to expect from "Bulgarian" yogurt and was surprised by the mildly tart taste. So uniquely different from the 6-pack fruity stuff we've all been fooled into believing is "good" for us!! 

Adding blueberries to my cup, I am currently enjoying a third jar of White Mountain yogurt in less than two weeks from the day of our original discovery! I have rarely been compelled to offer an opinion on a product, but I just wanted someone to know that your product has given me a sense of power and well-being in an effort to restore my intestinal tract to its former self. : ) I am literally and figuratively your customer for life. Thank you White Mountain!" – M. White

Friday, April 21, 2017

Yogurt Lemon Cookies

½ cup White Mountain Foods Bulgarian yogurt
½ cup butter OR margarine, softened
1¼ cup granulated rice syrup
2 egg whites OR 1 egg or egg substitute
Juice and zest of 1 lemon
½ tsp. vanilla
2 cups uncooked oats (quick or old-fashioned)
½ cup whole wheat flour
½ cup unbleached white flour
1 tsp. aluminum-free baking powder
½ tsp. baking soda

Lightly spray or oil cookie sheet. Beat butter and rice syrup until fluffy. Add yogurt, egg whites, lemon juice, zest, and vanilla; mix until well blended. Gradually add combined remaining ingredients; mix well. Cover and refrigerate for 1 to 3 hours. Heat oven to 375º F. With lightly floured hands, shape dough into 1-inch balls and place on prepared cookie sheet. Using bottom of glass, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.

Wednesday, April 19, 2017

Dairy Farm Inspectors

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, April 17, 2017

"Best Yogurt I Ever Had"

"I want you to know that I am having your Bulgarian yogurt for lunch today with a fresh fruit salad. I LOVE your yogurt. I serve this to other people every time I get a chance because I believe it is the best yogurt I have ever had. It is the best food I ever had, period. I am sad for everyone who has not discovered White Mountain Bulgarian yogurt. If I was a millionaire, I would work for your company for free. If your yogurt was a religion, I would be a monk." – Melanie

Friday, April 14, 2017

Lassi (Yogurt Drink)

5 cups White Mountain Foods Bulgarian yogurt
5 cardamom pods
6 T. honey 
1 T. rose water
1/8 tsp. nutmeg

Remove seeds from cardamom pods and crush seeds. Blend 3 cups yogurt, cardamom, and honey in an electric blender. Beat remaining yogurt well in a bowl. Add to contents of blender and mix well. Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg. Serves 4.

Wednesday, April 12, 2017

No Artificial Hormones

Q:  Are your source cows treated with growth hormones?

A:  The milk we use for our all-natural yogurt is free of artificial growth hormones (rBST, rBGH). Our organic yogurt is also artificial hormone-free.

Monday, April 10, 2017


"Delicious! First gave it to my daughter when she was 1. She’s 3 now and it remains her favorite" – Amber  

"I no longer have the time to make my own yogurt (which I fermented for 24 hours) - White Mountain tastes just like it. No better commercial yogurt to be found." - Colleen

Friday, April 7, 2017

Parsnips with Yogurt Dill Sauce

½ cup White Mountain Foods Nonfat Bulgarian yogurt, room temperature
1 lb. parsnips · ½ cup vegetable broth
1½ T. butter, margarine, or oil · 2 T. flour
1 tsp. paprika · 1 clove garlic, minced
1 T. fresh dill, chopped
salt and pepper to taste

Peel parsnips and cut into 2-inch lengths. Quarter wide ones and trim woody centers. Put into a pot of water, bring to a boil, and simmer 15–20 minutes. Drain, reserving ½ cup cooking liquid. Combine with stock. Keep parsnips warm. Heat butter in saucepan. Add flour and paprika. Cook over low heat, whisking, for 1 minute. Remove from heat and whisk in broth. Bring to a boil, whisking. Add garlic, cook over low heat, whisking often, for 2 minutes. Stir yogurt until smooth in bowl. Gradually stir sauce into yogurt. Return to pan and whisk until smooth. Gently heat through—do not boil. Stir in dill. Add parsnips and heat through without boiling. Serve hot.

Monday, April 3, 2017

"This is the Best Yogurt"

"I am Bulgarian and this is the best yogurt you can find in the US that gets so close to the original Bulgarian taste and offers healthy benefits - live Lactobacillus bulgaricus bacteria - probiotics so important for the digestive system that you can’t find in other yogurt brands. And of course very happy White Mountain Foods is advertising the brand, such a great product that needs a little media push and good branding. Love the new packaging. Great job! #BulgarianYogurt #WhiteMountainFoods #Probiotics" – Anastasia

Friday, March 31, 2017

Yogurt Cheese

2 cups White Mountain Whole Milk Bulgarian Yogurt

Also need:
15” x 15” cheesecloth

1. Spoon yogurt into cheesecloth.
2. Tie cheesecloth at top and hang “bag” over bowl to catch whey.
3. Refrigerate. Allow to drain, 8–10 hours. Keep refrigerated until ready to use.

You can also make yogurt cheese in a paper coffee filter with the holder placed over a mug or glass. Yogurt cheese is a nutritious cheese substitute with the consistency of cream cheese. You can easily make it overnight. It is a wonderful substitute for sour cream, cream cheese, mayonnaise, or ricotta.

Wednesday, March 29, 2017

Good and Bad Bacteria

Q: What is the difference between bacteria and culture?

A: “Culture” is a word that marketing departments decided to use instead of “bacteria” on labels and in advertising. There are good and bad bacteria, so “culture” is a safer word to use in a description of a food product. There is no difference; “culture” is “bacteria” on a yogurt label.

Monday, March 27, 2017

“You are our absolute favorite!”

"I want to compliment you for your really incredible yogurt. We really love it and buy 1-2 gallons a week. My 8 yr. old son is particularly fond of it and has had it everyday of this entire school year in his lunch box. You are our absolute favorite…thanks!" – Jacqueline

Friday, March 24, 2017

Southern Style Biscuits

¾ cup White Mountain Foods Bulgarian Yogurt
2 cups unbleached flour · ¼ cup milk
½ tsp. baking soda · ½ tsp. salt
2 tsp. baking powder · ¼ cup butter

Preheat oven to 450º. Combine dry ingredients and cut in the butter. Thin yogurt with milk and stir in. Turn out and knead about 2 – 4 minutes. Roll out between ¼ to ½- inch thick. Cut with a medium glass or biscuit cutter and bake until light brown.

Wednesday, March 22, 2017

How to Find Our Yogurt

Q:  Why isn’t your yogurt sold here?

A:  We place our yogurt in stores mostly by customer request. If your local store does not carry it, ask a store manager to stock it or specially order some from its distributor.  You can use our store-locator feature for more information on outlets and distributors in your area that sell our products, or use our contact form to ask us.

Monday, March 20, 2017

Turkish Citizen In College Station

Dear sirs, I'm a Turkish citizen who lives in College Station temporarily. And I did not eat any yogurt in my country like yours. Congratulations. Why don't you think to produce your yogurt in Turkey? Especially in Istanbul, you would have a wonderful business. Thank you for your extraordinary products. – Alev

Friday, March 17, 2017

Tarator (Chilled Yogurt & Cucumber Soup)

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

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.

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