A big hearty “Thank You” to @wastelesskate, @low_carb_linda, @betterbeingsus, @imsozoed, @jennmeowl, @dickensbread, @SilvanaMannino and @sweetcici1_ketoandlife for spreading the news about White Mountain Foods Bulgarian to their followers on Instagram! You all win a coupon for a FREE jar of White Mountain Foods Bulgarian Yogurt!
Wednesday, February 13, 2019
Monday, February 4, 2019
“SO ... I LOVE your Bulgarian yogurt. I get the whole milk, and alternate between organic and regular. I drive to my nearest Sprouts to stock up on your yogurt.” – Brandy
Wednesday, January 30, 2019
Friday, January 25, 2019
6 Tbsp. extra-virgin olive oil
1 med. onion, sliced
2 bunches kale beetroot or collard leaves, sliced
1½ tsp. curry powder
1½ tsp. salt
1 tsp. black pepper
½ block feta cheese, sliced ½ inch thick
4 crushed garlic cloves
1 15-oz. can rinsed and drained chickpeas
½ c. White Mountain Foods Bulgarian Yogurt, strained
1 Tbsp. lemon juice
Preheat oven to 350°. Heat (medium setting) 2 Tbsp. oil in a large, oven-safe skillet. Sauté onions until softened, about 6–8 minutes. Add the greens in small batches until all are in the pan. Stir occasionally and continue to cook for about 5 minutes until tender but still crispy. Add ½ tsp. curry powder, 1 tsp. salt, and ½ tsp. pepper and stir. Next, add 1 cup water. Place feta on top of greens. Bake about 10 minutes, just until feta is soft.
While the dish is baking, heat (medium setting) the remaining 4 Tbsp. oil in a medium saucepan. Add garlic and stir, cooking about 2 minutes until the garlic is fragrant and caramelized. Add the chickpeas, 1 tsp. salt, 1/2 tsp. pepper. Continue cooking 8–10 minutes, occasionally tossing the mixture, until chickpeas are browned and crisp around the edges. Season with the remaining 1 tsp. curry powder.
In a small bowl, combine the White Mountain Foods Bulgarian Yogurt, lemon juice, and a pinch of salt. Pour the chickpeas and toasted garlic over the greens and feta. Dollop with the seasoned yogurt and serve with toast.
Monday, January 14, 2019
My name is Georgi, and I’m originally from Bulgaria. I just wanted to thank you for the great Bulgarian yogurt you are making! I would say it’s even better than from my own country! Thank you! – Georgi
Wednesday, January 9, 2019
“The marriage of the conventional food industry and the health food industry gave birth to the natural foods industry because their focus was on providing what they called “all-natural” foods, an artificial construct with marketing soundbite appeal that reflected their focus on profit instead of health. The trick was that an ingredient list could be “scrubbed” to look all-natural when it really wasn’t. The food product was the same health negative product, but it now had an all-natural sounding ingredient list. For example, MSG was converted to seaweed extract, and sugar became cane juice.”
Wednesday, January 2, 2019
We’re sending her a coupon for a FREE JAR of our yogurt! You can also be a winner by posting a pic of eating our yogurt, stocking it in your fridge, or using it as an ingredient. Be sure and include a picture of the jar!
Thanks for the shout out, Lisa! It’s people like you that have helped grow this company into what it is today!