Friday, July 20, 2018

Spicy Ranch Dressing


Ingredients:
⅔ c. White Mountain Foods Bulgarian Yogurt
1 tbsp. lemon juice
1 tsp. honey
½ tsp. Dijon mustard

Directions:
Combine and season to taste. Beat together until well blended.

Wednesday, July 18, 2018

Homogenized Milk

Q: Do you use homogenized milk?

A: Yes. 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, July 16, 2018

Friday, July 13, 2018

Yogurt Muffins

Ingredients:
⅔ c. White Mountain Foods Bulgarian Yogurt
¾ c. unbleached white flour
¾ c. whole wheat flour
¼ c. rice syrup
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
⅔ c. skim milk
1 small banana, mashed OR ½ c. chopped fruit

Directions:
In large mixing bowl, combine flour, rice syrup, baking powder, baking soda, and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moistened. Fill lightly greased muffin cups three-quarters full. Bake at 400° for eighteen minutes or until well browned. Serve warm.

Wednesday, July 11, 2018

Environmentally Sustainable Packaging

Q: Is there a way to make your packaging more environmentally sustainable?

A: The glass, plastic sleeve 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).

A paper label, at first glance, appears more natural than the one we currently use. However, printed paper must be coated with several layers of plastic to stand up to condensation and the moisture in refrigerated cases. Plain paper is fine for dry goods but won’t work on refrigerated or frozen items. We are conscientious about keeping our packaging as environmentally sustainable as possible within the limitations of the various laws governing our industry and the aesthetic needs of our retailers.

Monday, July 9, 2018

“Customer For Life!”

I just stumbled upon your Bulgarian yogurt and was taken back to my childhood! Growing up in Italy, yogurt was always plain and a bit sour, nothing like the over-sugared chemical-tasting food most people called yogurt in the U.S.! Thank you so much White Mountain for making the real thing! I will be a customer for Life! - Claudia

Friday, July 6, 2018

Yogurt Cheesecake

Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
2 lbs. cream cheese
4 eggs or equivalent egg substitute
1⅓ c. rice syrup
2 Tbsp. cornstarch
1 tsp. vanilla

Crust:
2 c. graham cracker crumbs
2 Tbsp. honey
½ c. butter, melted

Directions:
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.

Wednesday, July 4, 2018

Grass-Fed and Omega-3

Q: Do 100% grass-fed cows produce milk that is higher in omega-3 fatty acids?

A: Yes. Technically, 100% grass-fed cows do, on average, produce more of those types of fatty acids than cows who are not fed 100% grass. However, the difference is so minimal (4 mg EPA and DHA and 9 mg CLA) compared to the recommended daily dose, and the comparison is being performed on a product that is inherently low in those fatty acids, that we have to conclude that the whole grass-fed milk label is purely a marketing vehicle.

According to Marie Spano, RD, “Milk is not considered a major source of omega-3 fatty acids in the diet, regardless of milk type” (1). The omega-3 content in a 100% grass fed sample and a conventional milk sample is:

Conventional milk sample (1 cup):
15 mg EPA and DHA (omega-3)
47 mg CLA

100% grass-fed sample (1 cup):
19 mg EPA and DHA (omega-3)
56 mg CLA

The American Heart Association (AHA) states that “taking about a gram a day (EPA and DHA) could reduce deaths from coronary heart disease and sudden cardiac death by about 10 percent” (2). The AHA recommends 1,000 mg (1 gram) per day to support heart health. One would have to consume 3.25 gallons of milk a day to get the recommended EPA and DHA, and 1.1 gallons for CLA. Therefore, milk in general is not a good source for omega-3. On the other hand, a serving of wild salmon contains around 1,200mg of EPA and DHA, making it a great source of omega-3.

(1) http://www.mariespano.com/organicmilk/
(2) https://news.heart.org/fish-oil-supplements-provide-some-benefit-after-heart-attack-heart-failure/

Friday, June 29, 2018

Southern Style Biscuits


Ingredients:
¾ c. White Mountain Foods Bulgarian Yogurt
1 c. unbleached white flour
1 c. whole wheat flour 
¼ c. milk · ¼ cup butter · ½ tsp. salt
½ tsp. baking soda
2 tsp. aluminum-free baking powder

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, June 27, 2018

Grass Fed Milk?

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, June 25, 2018

Friday, June 22, 2018

Baked Noodles with Yogurt

Ingredients:
16 oz. White Mountain Foods Bulgarian Yogurt
½ c. cottage cheese
10 oz. frozen spinach, thawed
½ onion, chopped
½ c. shredded cheddar cheese
12 oz. cooked noodles

Directions:
Preheat oven to 400º. Combine the yogurt and cottage cheese; then combine the noodles, spinach, and onion with the cottage cheese mixture. Pour into a one-quart baking dish; top with cheddar cheese. Bake covered for 20–25 minutes; uncover and bake until cheese is melted and brown.


Friday, June 15, 2018

Sweet Potatoes in Yogurt Sauce

Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
2 sweet potatoes, cooked & sliced
2 Tbsp. butter
½ onion, minced
½ tsp. paprika
2 Tbsp. minced parsley
1 Tbsp. lemon juice
salt, pepper to taste

Directions:
In a heavy saucepan, melt butter and sauté onions until tender. Stir in paprika, salt, and pepper. Remove from heat. Stir in yogurt, parsley, and lemon juice. Heat. Gently add to cooked sweet potatoes, toss lightly, or use as a dip.

Monday, June 11, 2018

“Traditional Bulgarian Yogurt”

I’m glad I have finally found yogurt tasting just as good as the traditional bulgarian yogurt I’m accustomed to. I’m born and raised bulgarian and I find this yogurt to be excellent in taste. Needless to say, I will be a customer for as long as you keep this product on the market. - Katya 

Friday, June 8, 2018

Lassi (Yogurt Drink)

Ingredients:
5 c. White Mountain Foods Bulgarian Yogurt
5 cardamom pods · 6 Tbsp. honey
1 Tbsp. rose water · ⅛ 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, June 6, 2018

Zero 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.

Monday, June 4, 2018

Friday, June 1, 2018

Zucchini Yogurt Cake

Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
1 ½ c. whole wheat flour 
2 tsp. aluminum-free 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

Directions:
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 Bundt pan. Bake for 50 to 60 minutes. This recipe also works with shredded apples or carrots or applesauce substituted for zucchini.


Wednesday, May 30, 2018

Tart Is Smart

Q: Why is White Mountain Foods yogurt so tart?

A: The high level of beneficial bacteria, combined with the lengthy incubation period, gives our yogurt its signature tartness. During fermentation, bacteria consume lactose in the milk and produce lactic acid—hence, the acidic flavor. The modern yogurt industry has altered traditional yogurt to obtain a more marketable taste and consistency. Mild yogurt, coupled with added sweeteners, stabilizers, and thickeners, has become the norm. Most commercial yogurts are more like a pudding or ice cream-like dessert instead of a staple food product.


Monday, May 28, 2018

“Best I’ve Ever Had”

Been buying their [White Mountain Foods] yogurt at Whole Foods and Central Market for over 20 years. It’s the best I’ve ever had. Can’t recommend it enough!!! Especially nice with Indian food and to make raitas or lassi with or just devour out of the jar. I am not a Greek yogurt fan, too thick and bitter, and all those unnecessary ingredients and thickeners... yuck! My indulgence is buying the whole milk yogurt, but the non-fat is just as as delicious.- Lili


Friday, May 25, 2018

Yogurt Lemon Cookies

Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
½ c. butter OR margarine, softened
1¼ c. granulated rice syrup
2 egg whites OR 1 egg or egg substitute
juice and zest of 1 lemon
½ tsp. vanilla
2 c. uncooked oats (quick or old-fashioned)
½ c. whole wheat flour
½ c. 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 375º 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, May 23, 2018

Authentic Bulgarian Yogurt

Q: What makes your yogurt Bulgarian?

A: The Bulgarians have been making and eating yogurt for millennia. Many Eastern European peoples are descendants of nomads who lived on the fermented milk of their domesticated animals. The Bulgarians were known for their longevity, and studies have suggested their robust health was due to regular consumption of yogurt. Bulgarian yogurt became popular as one of the original health foods in the early 20th century due to these studies. The beneficial bacteria found in the Bulgarians’ traditional yogurt carry their name, L. Bulgaricus. These same beneficial bacteria are the foundation of our yogurt. The use of traditional methods of inoculation, fermentation, and storage in glass containers produce a yogurt virtually identical to the Bulgarian yogurt of Eastern Europe and many traditional yogurts from around the world, including Asia, the Middle East, Europe, and the Mediterranean region.

Monday, May 21, 2018

“Love White Mountain”

I fed my 7 month old some yogurt for the first time yesterday. I was looking for unsweetened whole milk yogurt throughout the town and finally found White Mountain at Fresh Market. I like it is in a glass jar instead of a plastic one. The first bite got the little one! Then I mixed it with mashed banana and he loved it! Baby doesn’t need any sugary yogurt. Plain is all that they need! Love White Mountain. - Xiaofen



Friday, May 18, 2018

Low Fat Mayo

Ingredients:
2/3 c. White Mountain Nonfat Bulgarian Yogurt

1/3 c. 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, May 16, 2018

So Many Reasons!

Q: Why should I buy White Mountain Foods yogurt?

A: White Mountain Foods yogurt is a traditional, immune system supporting, staple food product. Its versatility in the kitchen is legendary and delighted in by many with ancient cultural ties to yogurt. Many of our customers become addicted to it simply because it makes them feel good. They eat it with granola, fruit, or their favorite sweetener; as a cold soup, on rice, lamb or beef dishes, made into low cal dips and spreads or in stuffed peppers or smoothies. It also has one of the highest probiotic counts in the industry. Suggested by many doctors for their patients with digestive or yeast problems, our yogurt is truly medicinal. Because of a 24-hour fermentation process, most people that are lactose intolerant can eat our yogurt.


Monday, May 14, 2018

“I’m So Glad I Found Your Yogurt”

I’m so glad I found your yogurt. I think many people like myself have no idea what yogurt is really supposed to taste like. We’ve all grown so accustomed to additives and processed food we’ve lost sight of what basic healthy eating means. I also appreciate the choice of it being in glass versus plastic. This is now part of my morning breakfast every day and for other recipe uses. Thank you. - Laura

Friday, May 11, 2018

Pancakes

Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
¾ c. whole wheat flour
½  tsp. aluminum-free baking powder
1 tsp. baking soda
1 1bsp. honey · 1 tsp. salt
1¼ c. milk
2 eggs, beaten (or equivalent amount of egg substitute)
¼ c. vegetable oil
Directions:
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.

Monday, May 7, 2018

Friday, May 4, 2018

Parsnips With Yogurt Dill Sauce

Ingredients:
½ c. White Mountain Foods Nonfat Bulgarian Yogurt, room temperature
1 lb. parsnips 
½ c. vegetable broth
1½ Tbsp. butter, margarine, or oil
2 Tbsp. unbleached white flour
1 tsp. paprika 
1 clove garlic, minced
1 Tbsp. 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.


Wednesday, May 2, 2018

Only Beneficial Bacteria

Q: Do you pasteurize your yogurt?

A: We never pasteurize our yogurt. However, the milk we use to make our yogurt is pasteurized before we add the yogurt culture. The federal government requires pasteurization to ensure that milk products do not transfer harmful bacteria to consumers. The primary consumers of milk and milk products are the very young and the very old, two segments of the population most susceptible to food-borne pathogens.


Monday, April 30, 2018

“My Family’s Favorite!”

The Bulgarian yogurt is mine and my family’s favorite! We smash fruit and a little agave in if we’re feelin’ frisky! Thank you for making such an honest, delicious product! - Natashah

Friday, April 27, 2018

Apple Cinnamon Yogurt

Ingredients:
½ c. nonfat White Mountain Foods Bulgarian Yogurt
2 c. apple cider
1 apple, chopped into tiny chunks
1 tbsp. cinnamon
1 tbsp. honey

Directions:
Combine the apple cider, apple, cinnamon, and honey. Bring it to a boil over medium-high heat, stirring occasionally, until the mixture is reduced to one-half cup. Cool the mixture, and stir it into the yogurt.