Friday, April 21, 2017

Yogurt Lemon Cookies

Ingredients:
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)
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
sugar

Directions:
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 dipped in sugar, 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)


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

Directions:
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!


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


Ingredients:
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

Directions:
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

Ingredients:
2 cups White Mountain Whole Milk Bulgarian Yogurt

Also need:
15” x 15” cheesecloth

Directions:
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

Ingredients:
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

Directions:
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)

Ingredients:
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


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.


Our website.

Wednesday, March 15, 2017

Nature's Nanotech

Q: What does the beneficial bacteria in yogurt do when you eat it?

A: Our digestive tracts depend on several strains of live, beneficial bacteria to function properly. The bacteria help break down food, making nutrients more available for absorption through the intestinal walls. These nutrients fight infestation from potentially harmful bacteria, yeasts, and viruses. Beneficial bacteria counts can greatly decline as we age, consume antibiotics, undergo chemotherapy, etc. Eating yogurt—or any cultured product—repopulates the beneficial bacteria in our systems. Yogurt can help protect us from invasions by other illness-causing microorganisms and makes nutrients in all the food we eat more available to our bodies.

Monday, March 13, 2017

"What A Great Product"

I washed another one of your bottles out the other day and thought, "I need to tell you all what a great product you have". I don't know how you do that and not claim "organic" on your label, but you do. Here are my reasons I love your (yogurt): 1) I work for a natural therapy doctor and your yogurt always tests great on patients, 2) I love the glass bottle and plastic lid you use – it makes reusing the bottle again very desirable, 3) the label comes off so easily when I wash and store the bottle and 4) you are a Texas based company. Thanks again for your quality – Cindy



Friday, March 10, 2017

Cornbread

Ingredients:
1 cup White Mountain Foods Bulgarian Yogurt
1 cup flour
½ tsp. baking soda
½ tsp. salt
2 tsp. baking powder
½ cup honey
¾ cup yellow cornmeal
½ cup milk
1 egg, beaten, or egg substitute

Directions:
Preheat oven to 400º. Combine dry ingredients. Add milk, rice syrup, egg, and yogurt. Stir until combined.  Bake in greased 9” pan or muffin tins for 15–20 minutes.

Wednesday, March 8, 2017

Probiotic Superfood

Q: Is your yogurt probiotic? (Probiotic = provides live beneficial bacteria)

A: Yes, our yogurt provides several different species of beneficial bacteria in large enough quantities to repopulate intestinal tracts with bacteria colonies to aid in the proper digestion of food.

Monday, March 6, 2017

"Renders Other Yogurts Obsolete."

I've been a quasi-vegetarian (some fish), natural-foods eater for nearly 40 years, and I love yogurt. For years I'd been eating Brown Cow flavored yogurts, and was quite content. Then, after some antibiotics for a toothache, I picked up a quart of your yogurt for something powerful to restore the good bacteria. Wow! Ohmygod! MMMM!! This stuff is great. It's so, uh, tangy. It tastes so ... real. So ... basic. It's ... delicious.

Haven't had any Brown Cow in over a year now, except once or twice for a quick snack on the road. Okay, it's edible, but what a disappointment compared with your wonderful product. Finished a jar today, so, quick trip to Whole Foods FOR ONE ITEM, White Mountain Bulgarian Yogurt.

As I washed out the old jar I thought, "Just love this stuff, gotta check out the website." So I did, read your stories, and appreciate the product even more, for the philosophy behind it. I was eating a sloppy, runny bowl of it while I read the website. I had mixed in a little apricot preserves and some sliced almonds. How good was that! Although my favorite is a little maple syrup (not much, want to taste the tang). Your product renders other yogurts obsolete. I'm so glad to have discovered - and become a regular user of - this superlative product.  – Alan