Wednesday, August 31, 2016


Our gluten free products include our yogurts and our Sweet-Potato Pecan vegan tamales, which are made with NO wheat, rye, barley or oats.

Some people are so sensitive to gluten they have a reaction to glutamines, an amino acid component of gluten, and glutamates, which are a salt form of glutamines used in flavor enhancers such as MSG. These amino acids are found in almost all grains and legumes including corn and soybeans and many vegetables. These amino acids even show up in cow's milk because of the grain fed to the cattle. Even our gluten free products could cause an allergic reaction in those with this degree of sensitivity.

Although our facility also produces some food products made with ingredients that contain gluten (such as our vegan Wheat Roast and No-Meata Fajitas), we use an independent lab, Silliker, Inc., to test our products. All of our gluten free products show less than 5 ppm (parts per million) gluten, which is 1/4 the FDA maximum (20 ppm) for a gluten-free designation.

Tuesday, August 30, 2016

Probiotic Superfood

Up to 90 Billion Probiotics per Serving

Due to our traditional manufacturing process, our yogurt has the highest per-serving probiotic count of any national brand. White Mountain Foods' most recent yogurt analysis reported 400 million CFUs per gram of yogurt. That's 90 billion per one cup serving! Take note of the probiotic count of other yogurts on the market. You will be hard pressed to find one that matches ours.

Many doctors recommend our yogurt to their patients for digestive system support. Most yogurt is not intended to supply you with sufficient probiotics. Most yogurt is simply a curdled milk product similar to a soft cheese and any probiotics left in the final product are present in residual quantities only or are eliminated by heat treatment before final packaging.

Monday, August 29, 2016

I must admit, this is the first time that I have ever been so impressed by a product that I wanted to give a testimonial. We had the privilege of living in the beautiful country of Bulgaria for two and a half years. Because of this, we became quite accustomed to eating the yogurt produced there. Since being back for a little over a year we have tried many "Bulgarian" imitations but they all pale in comparison to yours. When I tasted it today for the first time, I was utterly amazed. The taste is very authentic. I was almost brought back to the country itself. Thank you so much for making this wonderful yogurt and giving us a taste of Bulgaria in America!! – John and Laura

Friday, August 26, 2016

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

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.

We have many other recipes available on our recipe page. If you have a created an original recipe using White Mountain Foods products and would like to see it added to our list of recipes, please send it to us via email at or use our contact form.

Thursday, August 25, 2016

"I created White Mountain Foods the way I lived my life. It was not about the money. It was and is about creating and sustaining right livelihood through honest and productive work that enhances individual and community life. Our marketing effort, or rather lack of it, attests to our focus on a “real" food versus “engineered” food. My heart was in it. I created delicious health food for a family dinner table. This is our core value." - founder, Reed Murray

Tuesday, August 23, 2016

Tart Yogurt


Q: Why is White Mountain Foods yogurt so tart?

A: The high level of beneficial bacteria present and the lengthy incubation period causes the tart flavor of our yogurt. Specifically, the bacteria consume lactose in the milk and produces lactic acid, hence the acidic tart flavor. Traditional yogurt is tart. The modern yogurt industry has altered yogurt to obtain a more marketable taste and consistency. Mild yogurt coupled with added sweeteners, stabilizers and thickeners have produced a much more widely acceptable tasting product. Modern yogurt has become more of a pudding or ice cream like dessert instead of a staple food product.

Monday, August 22, 2016

Today, mass market yogurt manufacturers, impatient with the slow and inconsistent natural process, speed the yogurt fermentation process up and standardize it by chemically manipulating milk, adding stabilizers, pH modifiers, mouth feel enhancers, and various thickening agents. White Mountain Foods Bulgarian Yogurt contains no thickeners, stabilizers, preservatives, or additives of any kind. We use two ingredients only: milk and culture.

Saturday, August 20, 2016

"Yes, everyone testifies to the nutritional benefits of WM Yogurt. This is obvious....but I have worked as a chef/cook for about 35 years in some of the best fine dining facilities. For flavor, consistency, and authenticity...there is no comparison to White Mountain Yogurt. I have traveled extensively in India, spent time in Spain, and spent quite a bit of time in Eastern Europe.....authentic yogurt, I'm afraid to say, is not so easy to find internationally. We have the real deal here in Texas.....and it's readily available. There is a negative to White Mountain Yogurt though. Once one is accustomed to White Mountain Yogurt....none other will do. No (yes, none!) other yogurt has the flavor, the consistency, the authenticity, and most importantly...digestibility. The irony....yours is probably the easiest to produce with the least amount of ingredients….Thank you." – Don

Wednesday, August 17, 2016

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 renowned for their longevity and studies attributed their health 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. This same beneficial bacteria forms the foundation of our yogurt. The use of traditional methods of inoculation, fermentation and the use of 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.

Tuesday, August 16, 2016

An Austin original since 1980, the founding concept of White Mountain Foods is about supporting health, not how much money we can make. Our physiological condition and our consciousness are impacted by the food we eat. By reducing or eliminating specific foods that cause us harm and eliminating overly processed, additive and chemical laced, engineered-for-profit, nutritionally deficient foods, we can support and maintain our health, and reduce our discomfort and the need for medical help.

Enjoy some delicious White Mountain Foods whole milk or nonfat Bulgarian Yogurt today!

Monday, August 15, 2016

Our yogurt is available coast to coast and also in Alaska and Hawaii!  Check out our product locator map in the sidebar to find a location near you.

Saturday, August 13, 2016

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

Preheat oven to 400º. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish; top with cheddar cheese. Bake covered for 20-25 minutes. Uncover and bake until cheese is melted and brown.

We have many other recipes available on our recipe page. If you have a created an original recipe using White Mountain Foods products and would like to see it added to our list of recipes, please send it to us via email at or use our contact form.

Thursday, August 11, 2016

We’re moving our use-by date code location from the top of our jars to the side.