Monday, September 25, 2017

"Right Out of the Jar"

I’ve progressed from sweet vanilla low-fat yogurt to the full-on White Mountain Bulgarian. Just got my first jar last weekend and love it. Right out of the jar or mixed with some fresh fruit salad. – Kevin
I was thrilled to find a yogurt without all the extra additives. Your Bulgarian yogurt is great! I can’t wait to try the greek yogurt also. - Kelly


Wednesday, September 20, 2017

Yogurt Should Be a Staple Food

Q: How much yogurt do I have to eat to get the benefits of the live bacteria?

A: The amount of yogurt necessary to obtain healthy intestinal flora will vary from person to person. The Dairy Council of California suggests 3.5 cups a day. It arrived at the 3.5 cups figure by calculating how many live cultures are commonly present in a given amount of yogurt and subtracting from that what would be lost during passage through the stomach. Our yogurt has many times the culture count of most yogurts, so you would probably not have to eat as much to benefit from it.





Monday, September 18, 2017

"I Needed Some Strong Probiotics"

I just purchased your Bulgarian Yogurt from Sprouts in Huntsville, AL. I went there to buy some Greek Yogurt but selected your brand instead primarily because it was stored in a glass jar. I have been taking some antibiotics so felt I needed some strong probiotics. I mixed it with a few chopped blueberries, raspberries, and blackberries. It was fantastic. I like that it does not have the cane sugars etc. and I can add only as much fruit as I feel is healthy. - Bill


Friday, September 15, 2017

Chocolate Cake

Ingredients:
1½ c. White Mountain Foods Bulgarian Yogurt
1 tbsp. unbleached white flour
1 tsp. Dutch process cocoa
½ c. unbleached white flour and ½ c. whole wheat flour
 c. Dutch process cocoa
1½ tsp. baking soda
½ c. butter or margarine, softened
1½ c. ice syrup
2 eggs or egg substitute
1 tsp. vanilla extract

Directions:
Mix one tablespoon of flour with one teaspoon of cocoa, and dust the inside of a greased nine-inch bundt or tube pan with this mixture, shaking out any excess. Sift two cups of flour and two-thirds cup of cocoa together with the baking soda; set aside. In a large mixing bowl, cream the butter, vanilla, and rice syrup together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt in three parts. Do not overmix. Pour the batter into the prepared pan, and bake at 350º for 45–55 minutes. Cool for 10 minutes before inverting onto a rack to cool completely.

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Wednesday, September 13, 2017

Probiotic Superfood

Q: Is your yogurt probiotic? (“Probiotic” means it stimulates beneficial bacteria growth.)

A: Yes, our yogurt helps several different species of beneficial bacteria  repopulate intestinal tracts. These bacteria colonies aid with proper food digestion.

Monday, September 11, 2017

"Best on the Market"

Hello. I have been eating your Yogurt products for some time now. I am Bulgarian and i have ate yogurt ever since i was 1 year old. Mostly our yogurt was made of milk from our farm..all natural and homemade.  I have tried maybe 50 different brands of yogurt on the market. By far i can tell that your products are the best ones i have ever taste and experienced. The yogurt you made is the best on the market and it feels to me it has superb effect on the stomach. And the taste is pretty much exactly as the taste of the homemade yogurt my grandmother made for all those years. Keep the best work. Thanks – Georgi

Friday, September 8, 2017

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.

Wednesday, September 6, 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 contact us about local availability.



Monday, September 4, 2017

"Love It Love It Love It"

I have been eating/drinking your yogurt since the early 90s and love it love it love it. I know trends have come and gone and your yogurt is still the yummiest most satisfying on the market. Thank you for providing such a quality and consistent product!!! – Cile

Friday, September 1, 2017

Apple Cinnamon Yogurt

Ingredients:
½ c. nonfat White Mountain Foods Bulgarian Yogurt
2 c. apple cider
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.



Wednesday, August 30, 2017

Yes, We Have Gallon Size

Q:  Do you package your yogurt in anything larger than quarts?

A: We package a one gallon container of yogurt. If your local store does not stock gallons, ask them to see if they can order some from their distributor for you.

Monday, August 28, 2017

"Amazing Yogurt, So Glad I Tried It"

White Mountain yogurt is me and my husband's favorite now. We love that it is savory and love the texture. I use it as my yogurt starter also. We eat a lot of plain yogurt. We are from Iran and like plain yogurt and savory and this is really close to what we had back home. Amazing yogurt, so glad I tried it when I saw it at Whole Foods...– Patricia

Friday, August 25, 2017

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.

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Wednesday, August 23, 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, August 21, 2017

"They Love It!"

I wanted to take a moment to write to you about how much my family has enjoyed your product. I am a mother of two young children (9 month old and 2 year old), and I feel strongly that eating habits begin young. Alarmed by the processed and sugar filled 'kid yogurts' on the market, I picked up a jar of your yogurt and hoped my kids would eat it. They love it! It is perfect for topping off a bowl of healthy berries in the morning, or to add to a fruit and veggie filled smoothie for snack, or frozen in popsicle molds on hot days. I can't tell you how grateful I am to know my children are getting good wholesome, protein packed, healthy foods that they like.- Denaysa


Friday, August 18, 2017

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.

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Monday, August 14, 2017

"It Is My Favorite"

Thank you so much for continuing to make your product. It is my favorite. I only buy yours and one other's because I don't like the additives in the other brands. I think if I eat them often, they give me digestive issues. Plus, yours has the best flavor. Thanks for making the whole milk option. Now I mix with orange juice or water and juice - delicious. – Annette


Friday, August 11, 2017

Yogurt Muffins

Ingredients:
⅔  c. White Mountain Foods Bulgarian Yogurt
1½ c. unbleached 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.

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Wednesday, August 9, 2017

Probiotic Superfood

Q: Why does yogurt keep longer than milk?

A: Milk sours, "goes bad" or makes yogurt due to bacterial action. The key is what kind of bacteria get the upper hand during these processes and end up in the majority. When you make yogurt you are creating a milk product with a chosen bacteria population that is beneficial to human consumption. When plain milk sits in your fridge or on the shelf at the store any spoilage causing bacteria that is in it will begin to multiply. Pasteurization only kills a certain percentage of bacteria. Yogurt is milk that has been pasteurized to kill off most of the unwanted bacteria, then inoculated with beneficial bacteria and allowed to incubate at a bacteria-friendly temperature. The beneficial bacteria take over and fill all available living room and use up the food supply so even if alien bacteria (spoilage causing) were introduced they could not survive. Traditional yogurt also has a high acid content, which many spoilage-causing bacteria cannot survive in.

Friday, August 4, 2017

Chilled Yogurt& Cucumber Soup (Tarator)

Ingredients:
2 c. White Mountain Foods Bulgarian Yogurt
3 cucumbers, finely diced
½ c. walnuts, ground
3-4 cloves garlic, crushed
dill, finely chopped · salt
¼ c. olive or sunflower oil

Directions:
Beat the yogurt, add the crushed garlic, ground walnuts, finely diced cucumbers, oil and salt. Stir and dilute with cold water. Serve sprinkled with finely chopped dill. Makes 3-4 servings.

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 customerservice@whitemountainfoods.com 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.

More recipes.
Send us your recipe.
Find our products at a store near you.
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Wednesday, August 2, 2017

Only 2 Ingredients!

Q:  I opened a jar and it was runny, why is that?

A: We do not add thickeners (such as dried milk solids) or stabilizers (such as gums or pectin) to our yogurts. These ingredients are used by other manufacturers as an aid to make a consistent yogurt, hiding yogurt that didn’t make or product that has a low probiotic count. Our nonfat yogurt is generally thinner, as there is less fat to help the yogurt congeal. If you are not satisfied, please return it to the store for exchange or refund. Thin or runny yogurt can happen at any time of year and can be a result of under-incubation, rough handling during shipping, or storage temperatures. 100% natural, no-additive yogurt is going to be runny when compared to artificially thickened yogurt. Temperature, fat content and amount and type of culture all contribute to the consistency of our yogurt. If the yogurt is thicker than liquid milk, then it is yogurt and you are getting the benefits of live culture.

Monday, July 31, 2017

"Thanks For Wonderful Foods!"

Thanks so much! I am a loyal customer of your yogurt. I buy the gallon container about every week and a half. I am a tri-athlete and I eat it for breakfast and lunch every workday and sometimes as a sweet snack. I've already had it twice today. It is so good and I feel so great when I eat it, knowing that it is not loaded with unnatural things or excess sugars. I also like knowing that I am supporting a local Austin company that is dedicated to quality. It is also a $$ and environmental saver when I buy the big gallon because I'm not buying other brand yogurt's small individual containers. I can't wait to try your other products. Thanks for wonderful foods! – Colleen

Friday, July 28, 2017

Yogurt Pops

Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1 banana, sliced
1 tsp. vanilla
1 c. fruit juice OR fruit chunks

Directions:
Blend all ingredients together and pour into small paper cups. Freeze cups. Place plastic spoon or pop stick into each cup when yogurt mixture is half frozen. To serve, turn cup upside down and run hot water over it until pop slips out. Let children keep cups to use as holders to prevent messes.


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 customerservice@whitemountainfoods.com 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.

More recipes.
Send us your recipe.
Find our products at a store near you.
Our website.

Monday, July 24, 2017

"I Have Always Loved This Yogurt"

I have always loved this yogurt, I add my own fruit and it still tastes like yogurt. I don’t like most of the yogurts today because they do everything they can to make it not taste like yogurt. I was in Bulgaria recently and learned that the Bulgarian culture used for this yogurt is special because it is a naturally occurring bacillus found in the air there. It is peculiar to that area and most Bulgarians make their own yogurt from it. Aren’t they lucky! – Judy



Friday, July 21, 2017

Honey Ambrosia

Ingredients:
1 c. White Mountain Foods Nonfat Bulgarian Yogurt
16 oz. pineapple chunks in juice
2 med. oranges
2 bananas
¾ c. coconut
¼ c. honey

Directions:
Mix together yogurt, honey, and coconut. Drain pineapple, peel and separate orange sections, and slice bananas; mix fruit together. Pour yogurt-honey mixture over fruit and stir.


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 customerservice@whitemountainfoods.com 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.

More recipes.