Friday, April 28, 2017

Low Fat Mayo

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

Directions:
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

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)
½ cup whole wheat flour
½ cup unbleached white flour
1 tsp. aluminum-free baking powder
½ tsp. baking soda

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 375ยบ 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)


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