Wednesday, July 19, 2017

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, July 17, 2017

Yes, We're In New Mexico!

I am writing to tell you I really enjoy your yogurt and just now discover on your site the other products available. I am a big promoter of "the yogurt in the glass jar". I looked you up on the web thinking it would be a company from somewhere else in the country to find it is in my hometown. The reason for the disappointment is that I will be moving to New Mexico and fear I will no longer be able to purchase the best yogurt I have ever had in my life. – Edmonson

Friday, July 14, 2017

Berry Special Yogurt

1 c. White Mountain Foods Bulgarian Yogurt 
4 c. fresh fruit (strawberries or a combination of berries, kiwifruit, peaches, and bananas) 
1 T. orange juice
2 T. liquid honey 
1 tsp. grated orange rind 
½ tsp. vanilla or almond extract 

1. Yogurt: mix together yogurt, honey, orange juice, orange rind, and extract.

2. Wash and hull fruit. If large, slice into bite-sized pieces.

3. At serving time, spoon fruit into individual bowls and top with yogurt mixture, or combine fruit with sauce.

4. Refrigerate at least 1 hour.

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 email it to us at or use our contact form.

You can find the answers to more frequently asked questions about our yogurt at the yogurt FAQ page on our website.

Wednesday, July 12, 2017

Homemade Yogurt

Q: I tried making yogurt with your yogurt, but it didn’t work. What happened?

A: Making good yogurt is a balancing act that requires the right culture, temperature, and incubation period. The closer your starter yogurt is to its “Purchase By” date, the fewer active bacteria it has. Older yogurt still has plenty of beneficial bacteria that aid digestion, but it may take larger amounts to properly inoculate milk to produce yogurt. We suggest adding one-half to three-quarters of a cup of our yogurt to one gallon of milk. For best results, add the yogurt starter to milk that is 109 degrees F. If the milk is any hotter, the culture will die. If the milk is 105 degrees F or cooler, the culture will be sluggish and may not make yogurt. If you heat a gallon of milk to 109 degrees, add the culture, wrap the gallon container in a towel, and leave it in a warm place overnight, the temperature should stay about right for proper incubation.

For smaller batches you are going to need some kind of heat source. A good electric yogurt maker is the easiest way. If your end result is too runny with no separation (curds and whey) then you didn’t have enough culture or not enough heat during incubation. If separation occurs then you had too much culture and/or too high of an incubation temperature.

Monday, July 10, 2017

"Your Yogurt Is Marvelous"

Your yogurt product is marvelous. In March of 2004 I was given a quart jar of your yogurt as a gift. I have been making homemade yogurt every week, ever since. It is incredible how the starter has lasted this long. I use Braums whole milk when I make it, (I have a Salton yogurt maker) and I have been extremely happy with the flavor. – Ann

Friday, July 7, 2017


1 part White Mountain Foods Bulgarian Yogurt
1 part fresh or frozen fruit or veggies
1 part apple or vegetable juice
Optional: 1 part ice


Wednesday, July 5, 2017

Lactose-Intolerant Friendly

Q: What do  yogurt’s beneficial bacteria do when you eat them?

A: Beneficial bacteria basically predigest milk for us, making it much easier for our digestive tracts to absorb the nutrients in milk. When bacteria are introduced to warm milk, they do what any other living thing does: feed, multiply, and produce by-products. The bacteria feed on milk sugar (lactose), converting it to lactic acid and thereby making milk accessible to those who have difficulty digesting lactose. Lactic acid helps break down milk proteins and other nutrients, making them easier to digest. Lactic acid also has an astringent preservative effect on the body after consumption.

Monday, July 3, 2017

"Obsessed With Your Wheat Roast"

“Hey there! I know I sound silly for writing this, but I'm obsessed with your 'Wheat Roast'. I've been a vegan for 14 years, and have never found a food that satisfies the protein craving of my body and taste need. I get worried when I travel because I don't know if I will be able to purchase it where I'm going. Some days I go through an entire loaf; grilled for breakfast, chopped up in salad for lunch and with veggies at night. I am a huge supporter of everything your company strives for and represents!” - Vanessa

You can buy our Wheat Roast individual 1-lb. loaves locally (in and around Austin) at Whole Foods Market, Wheatsville, or Arlans (Crestview) or prepared as part of menu items at these local restaurants: The Beer Plant (gyro, pictured above), Mother’s Cafe (Reuben), Jo’s Coffee, and Unity Vegan Kitchen.

Friday, June 30, 2017

Mountain Rye Bread

1 c. White Mountain Foods Bulgarian Yogurt
c. warm water · 1 tsp. salt
2 pkgs. dry yeast · 1 c. rye flour
¼ c. favorite bran or whole grain breakfast cereal
1 c. favorite cereal (mix and match to taste; a cereal with nuts and dried
fruit is a great choice!)
1 c. whole wheat flour
1½ c. unbleached white 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, whole wheat flour, and 1 cup unbleached white flour. You can use your hands to blend the ingredients together or use a mixing bowl with the dough hook attachment. Turn out the mixture onto a lightly floured surface (using some of the remaining unbleached white flour) and knead for five minutes. Let rest five minutes. Knead the dough a second time, adding in the fennel seeds, using additional flour as needed to combat the stickiness. Place the dough in a bowl, cover with plastic wrap, and let rise until the dough doubles in size. Punch down the risen dough and cut in half. You can now make rolls, croissants, braids, or whatever you choose. Brush the tops of whatever you’re making with butter before baking! Instead of greasing your sheet pan, use parchment. Bake in a 350º F oven for 25 minutes, or until brown.

More recipes.

Wednesday, June 28, 2017

Traditional Yogurt Is Tart

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, June 26, 2017

"High Quality, Delicious Yogurt!"

I just wanted to take a moment to tell you how much I enjoy your Whole Milk Bulgarian Yogurt. It's so creamy and tangy. It's one of the best plain yogurts I've had and I intend to keep purchasing it. I especially love that it comes in a glass jar! You don't find that very often. Thank you for making such a high quality, delicious yogurt! – Kristy

Friday, June 23, 2017

Breakfast Yogurt Parfait

24 oz. White Mountain Foods Bulgarian yogurt
1 c. fresh blueberries (or other fresh berries)
1 c. granola cereal
whipped cream, optional
Use chilled dessert cups/dishes. Spoon yogurt into each cup. Follow with berries and granola.  Top with a spoonful of whipped cream, if desired. Chill or serve immediately.

More recipes.

Wednesday, June 21, 2017

Yogurt Should Be A Daily, Staple Food

Q: How do I use your yogurt?

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?

Monday, June 19, 2017

"Best Yogurt"

Best yogurt I have found! Tastes homemade! – Joan-Dave

As a Bulgarian and very picky about true yogurt taste and texture, yours is the best! – Iva

White Mountain makes the very best Yogurt in the USA. No 1. YES. – Johnny.

Friday, June 16, 2017

Blueberry Yogurt Pie

 Filling ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
2 eggs or egg substitute
3 Tbsp. honey
3 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
2 c. blueberries, fresh or frozen

Crust ingredients:
⅓ c. butter
¼ c. honey
1 egg or egg substitute
1 c. unbleached white flour
½ tsp. baking powder

Preheat the oven to 350º. Grease and flour a 9- or 10-inch pie pan. Using an electric mixer, or by hand, cream the butter and honey. Add the egg and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With flour-dusted fingers, pat the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate for at least as long as it takes to make the filling. Mix all the filling ingredients, except the blueberries, until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. Bake for 50–60 minutes or until the crust is browned and the custard has set. Chill well before serving.

Wednesday, June 14, 2017

Available in All 50 States

Q: Why isn’t your yogurt sold in my store?

A: Our yogurt is placed in stores primarily by customer request. If your local store does not carry White Mountain Foods’ Bulgarian yogurt, ask a store manager to stock it. You can use our store locator feature for more information on the outlets and distributors in your area that may already sell our products or use our contact form to ask us about local availability.

Monday, June 12, 2017

"The Real Deal"

l Love your yogurt and your philosophy! Made the pumpkin pie recipe this Xmas, was yummy! – Alice
Your Yogurt Is The Real Deal. The (digestion supporting) benefits are noticed after only a couple of days. – Zearfoss

Friday, June 9, 2017

Lassi (yogurt drink)

5 c. White Mountain Foods Bulgarian yogurt
5 cardamom pods
6 Tbsp. honey
1 Tbsp.  rose water
⅛  tsp. nutmeg

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 7, 2017

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, June 5, 2017

A Bulgarian in Chicago

My name is Stefan, and I am originally from Sofia, Bulgaria. I currently live in Chicago, IL, and yesterday I had the chance to buy and try your Whole Milk Bulgarian Yogurt. Best yogurt I have had in a very long time. I know yogurt, and I am extremely picky when it comes to good, Bulgarian-type yogurt. There are a lot of choices out there, including expensive ones sold by Whole Foods Market, but the one that you make is really a step above the rest, and it is as close as it gets to a good, original yogurt that you can try in Bulgaria. Congratulations! – Stefan

Friday, June 2, 2017

Asparagus with Yogurt Sauce

2 lb fresh asparagus

Sauce ingredients:
1 c. White Mountain Foods Bulgarian yogurt
3 cloves garlic, minced OR 2 tsp. granulated garlic
2 Tbsp. lemon juice
1 tsp. prepared mustard
2 Tbsp. parsley, finely chopped
1 Tbsp. dill, finely chopped
Salt and pepper to taste

Mix sauce ingredients together and allow to stand 20 to 60 minutes before serving. Serve sauce over steamed asparagus.

More recipes.

Monday, May 29, 2017

"Standard of Quality"

The superiority of your product outshines the rest in quality, taste, and health benefits. Very grateful to have found this gem. I purchase at Andronico's Market and Good Earth Natural Foods in Marin County. Please continue the standard of quality at the highest level. With gratitude, – Renee

Friday, May 26, 2017

Zucchini Yogurt Cake

½ c. White Mountain Foods Bulgarian yogurt
1 ½ c. whole wheat flour · 2 tsp. 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

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.

More recipes.

Wednesday, May 24, 2017

Homogenized Milk

Q: Do you use homogenized milk?

A: 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, May 22, 2017

A Physician’s Recommendation

I discovered your yogurt years ago when I was doing my own experimenting with different brands, comparing taste and nutritional value. This is the best cow's milk yogurt available in my area. I am a physician and I DO recommend it to many of my patients. Keep up the good work! – Fred, MD

Friday, May 19, 2017

Yogurt Sourdough Starter

2 Tbsp. White Mountain Foods Bulgarian yogurt
1 c. milk
½ c. whole wheat flour
½ c. unbleached white flour

Heat milk until it reaches 100ºF on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic container, cover tightly, and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in the container lid to allow gases to escape. Mixture should have the consistency of yogurt. A curd should form, and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture simply stir it back in. If liquid or starter turns pink, discard mixture and start again.

Mix flour. After curd has formed, gradually stir 1 c. flour into the starter until blended. Cover tightly and let stand in a warm place 85ºF (30ºC) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it back into starter.

Each time you use part of your starter, replenish it with equal amounts of warm milk (100ºF) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Store in refrigerator until needed. Starter should always be at room temperature before using. Low fat or skim milk may be used in place of whole milk. Always be consistent in the type of milk you use.