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.
We found your WONDERFUL foods in Fresh Market in Lynchburg, VA where we go to buy hard to find health food items. I usually buy several jars of the Organic, Whole Milk Bulgarian yogurt and we LOVE it. - Professor George W.
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
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.
A: In Texas and most other states, it is illegal to produce dairy products for retail sale using raw milk. Retailers must pasteurize all milk before selling it or manufacturing it into other milk products.
I would like to thank you for making my favorite food the way I remember it from when I was growing up. After 13 years in USA living in multiple locations across the country and having tried almost all brands of yogurt produced I finally found the real thing again. I have even tried making my own and still yours is better. My entire family likes it. As a Bulgarian I might be prejudiced but I believe Bulgarian yogurt is tastier and healthier for you than any other yoghurt available on the market. Please keep up the great work. - Rositsa
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.
Without a doubt, the purest, most traditional, genuine yogurt that can be found. Fresh, living good bacterias for the gut! The very best yogurt! Been using it since the early ‘80s and I’ve seen lots of brands come and go, but this is the best. Period. - Laurice
Q: What is the difference between bacteria and culture?
A: “Culture” is a word that marketing departments decided to use instead of “bacteria” on labels and in advertising. There are good and bad bacteria, so “culture” is a safer word to use in a description of a food product. There is no difference; “culture” is “bacteria” on a yogurt label.
It’s been my “go to” yoghurt for years. I love the whole milk version, SO good. I love the not-too-sweet, natural flavor. When I had rescued racing greyhounds I added a cup to their dry kibble as a special treat to help them with digestion, so they wouldn’t be “gassy” (which makes a huge difference when they live indoors with the humans). – JoLynn
¼ c. favorite bran or whole grain breakfast cereal
1 c. different favorite cereal (mix & match to taste; use one with nuts & dried fruit, too!)
1/2 cup unbleached white flour & 1/2 cup whole wheat flour.
1 Tbsp. fennel seeds
4 Tbsp. butter, softened
4 Tbsp. melted butter or margarine
In a mixing bowl stir the yeast and warm water to activate the yeast. Stir in the yogurt, cereal, salt, butter, rye flour, and 2 cups of the all-purpose flour. You can use your hands to blend the ingredients together or use a mixing bowl with the dough hook attachment. Turn out onto a lightly floured surface using the all-purpose flour and knead for 5 minutes. Let the dough rest 5 minutes. Knead the dough a second time and knead in the fennel seeds, using additional flour to combat the stickiness. Place in a bowl covered with plastic wrap until dough doubles in size. Punch dough down and cut it in half. You can make rolls, croissants, braids, etc. Brush the tops with butter before putting the dough into the oven. Place on a sheet pan covered with a sheet of parchment or wax paper. Bake at 350º for 25 minutes, or until brown.
Q: How much lactose (a sugar naturally found in milk) is left in your yogurt? A: Typically, our yogurt has five grams of lactose per one-cup serving. A one-cup serving of whole milk normally has about twelve grams of lactose. According to scientific studies, yogurt cultures consume about 30 percent of the lactose naturally found in milk. This aspect, along with the helpful benefits of the live cultures in the digestive system, makes yogurt more digestible by lactose-intolerant people. However, the study did not take into consideration variable inoculation temperatures, fermentation temperatures, and fermentation duration. We ferment our yogurt over a twenty-four-hour period. This is much longer than the industry standard. If there were no remaining lactose in the yogurt, however, the cultures would become inactive or die, as lactose is their main source of energy.
If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until custard sets (about 1 hour more).
Q: If I have celiac disease or Crohn’s disease, is your yogurt OK for me to eat?
A: Our yogurt is gluten free and incubated over a twenty-four hour period. We do not add any milk solids or other compounds to our yogurt; we only use milk and culture. The culture is grown on a dairy product base. For those consumers who are sensitive even to the amino acid components of gluten, our cows’ milk contains an average of 2 milligrams of free glutamates per 100 grams
This yogurt is the best on the planet. It’s the REAL thing! It also has the 2 most powerful probiotic strains for the human body. B. Lactis BB12 for the big intestine and Acidophilus LA5 for the small intestine. Very powerful strains to colonize the gut. – Keith Hands down the BEST, most natural tasting yogurt I’ve ever had. Totally obsessed. – Maya
1/2 c. unbleached white flour & 1/2 c. whole wheat flour
1 tsp. salt
¼ tsp. baking soda
1 egg or egg substitute
Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and ½ cup of the mixed flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in the rest of the mixed flour. Dough will be moist and sticky. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Place on floured board and knead lightly. Divide into 12 even pieces, form into round balls and place in well-greased muffin tins. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 12 to 15 minutes until nicely browned. Rolls freeze well.
I was lucky enough to find the low fat version at my whole Foods in Kailua Hawaii last week. It’s wonderful. Low fat is not my preference. I’m hoping they carry the whole milk version. I went to your web site, I’m very impressed. I will continue to be a customer and let my family and friends in on this wonderful product. Keep it coming. The fact that it’s non GMO and organic and grass fed put it on the top of the list! – Carol