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.

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"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

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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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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?

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"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

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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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Frozen Yogurt

Q: Can you freeze yogurt?

A: Yogurt freezes fairly well and the cold temperatures will not kill the beneficial bacteria. The consistency will change somewhat upon thawing.

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"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

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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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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.

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From Iveta in Chicago: “The Best”

I just bought my first jars of White Mountain Bulgarian Yogurt at the Harvestime Foods on Lawrence in Chicago, Illinois. The best Bulgarian product I've had outside of Bulgaria! I look forward to buying many more! – Iveta

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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.

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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.

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