White Mountain yogurt is me and my husband's favorite now. We love that it is savory and love the texture. I use it as my yogurt starter also. We eat a lot of plain yogurt. We are from Iran and like plain yogurt and savory and this is really close to what we had back home. Amazing yogurt, so glad I tried it when I saw it at Whole Foods...– Patricia
A: Some of the more popular ways to use our
yogurt is with breakfast granolas and fruits or blended with your favorite
ingredients to make tasty smoothies. To get the most benefit from the high
probiotics and other nutritional content, we advise using our yogurt the same
way old-world cultures traditionally used the yogurt: as a daily dietary
staple. Many recipes utilize the rich, ethnic flavor of Bulgarian yogurt for
both entrees and side dishes. Of
course, many prefer to just eat our yogurt straight out of the jar. Who can
argue with that?
I wanted to take a moment to write to you about how much my family has enjoyed your product. I am a mother of two young children (9 month old and 2 year old), and I feel strongly that eating habits begin young. Alarmed by the processed and sugar filled 'kid yogurts' on the market, I picked up a jar of your yogurt and hoped my kids would eat it. They love it! It is perfect for topping off a bowl of healthy berries in the morning, or to add to a fruit and veggie filled smoothie for snack, or frozen in popsicle molds on hot days. I can't tell you how grateful I am to know my children are getting good wholesome, protein packed, healthy foods that they like.- Denaysa
In a bowl, place crumbs, butter, and 2 Tbsp.
rice syrup; blend well. Press mixture onto bottom and sides of greased 9”
springform pan. Chill pan in freezer while preparing filling. In a mixer bowl,
beat cream cheese and honey until smooth and light. Beat in eggs, vanilla, and
cornstarch until just blended. Fold in yogurt. Pour mixture into the prepared
crust and bake for ten minutes at 450º. Reduce temperature to 200º and bake for
forty-five minutes. Turn oven off; allow cheesecake to cool inside with oven
door slightly open for three hours. Remove cheesecake from pan; chill. More recipes. Send us your recipe. Find our products at a store near you. Our website.
Thank you so much for continuing to make your product. It is my favorite. I only buy yours and one other's because I don't like the additives in the other brands. I think if I eat them often, they give me digestive issues. Plus, yours has the best flavor. Thanks for making the whole milk option. Now I mix with orange juice or water and juice - delicious. – Annette
A:Milk sours, "goes bad" or makes yogurt due to bacterial action. The key is what kind of bacteria get the upper hand during these processes and end up in the majority. When you make yogurt you are creating a milk product with a chosen bacteria population that is beneficial to human consumption. When plain milk sits in your fridge or on the shelf at the store any spoilage causing bacteria that is in it will begin to multiply. Pasteurization only kills a certain percentage of bacteria. Yogurt is milk that has been pasteurized to kill off most of the unwanted bacteria, then inoculated with beneficial bacteria and allowed to incubate at a bacteria-friendly temperature. The beneficial bacteria take over and fill all available living room and use up the food supply so even if alien bacteria (spoilage causing) were introduced they could not survive. Traditional yogurt also has a high acid content, which many spoilage-causing bacteria cannot survive in.
I just bought my first jars of White Mountain Bulgarian Yogurt at the Harvestime Foods on Lawrence in Chicago, Illinois. The best Bulgarian product I've had outside of Bulgaria! I look forward to buying many more! – Iveta
Ingredients: 2 c. White Mountain Foods
3 cucumbers, finely diced
½ c. walnuts, ground
3-4 cloves garlic, crushed
dill, finely chopped · salt
¼ c. 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.
A: We do not add thickeners (such as dried milk solids) or stabilizers (such as gums or pectin) to our yogurts. These ingredients are used by other manufacturers as an aid to make a consistent yogurt, hiding yogurt that didn’t make or product that has a low probiotic count. Our nonfat yogurt is generally thinner, as there is less fat to help the yogurt congeal. If you are not satisfied, please return it to the store for exchange or refund. Thin or runny yogurt can happen at any time of year and can be a result of under-incubation, rough handling during shipping, or storage temperatures. 100% natural, no-additive yogurt is going to be runny when compared to artificially thickened yogurt. Temperature, fat content and amount and type of culture all contribute to the consistency of our yogurt. If the yogurt is thicker than liquid milk, then it is yogurt and you are getting the benefits of live culture.