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.

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

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Berry Special Yogurt

Ingredients : 

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 

Directions:

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 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.

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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.

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"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

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Smoothie

Ingredients:

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

Directions:

Blend until smooth.

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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.

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"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.

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