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