Q: Is your yogurt gluten free?
Wednesday, May 31, 2017
Monday, May 29, 2017
Friday, May 26, 2017
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
Wednesday, May 24, 2017
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
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
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
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
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
Friday, May 12, 2017
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
fresh or frozen strawberries to taste
Put all ingredients in the blender and blend until mixed.
Wednesday, May 10, 2017
Q: Is your yogurt certified Kosher?
Monday, May 8, 2017
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
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
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