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.

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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.

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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.

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