Friday, December 29, 2017


1 c. White Mountain Foods Bulgarian Yogurt
½ c. unbleached white flour
½ c. whole wheat flour
½ tsp. baking soda
2 tsp. aluminum-free baking powder
½ c. honey · ½ c. milk · ½ tsp. salt
¾ c. yellow cornmeal
1 egg, beaten, or egg substitute

Preheat oven to 400º. Combine dry ingredients. Add milk, honey, egg, and yogurt. Stir until combined. Bake in greased 9” pan or muffin tins for 15–20 minutes.

Wednesday, December 27, 2017

Environmentally Sustainable Packaging

Q: Is there a way to make your packaging more environmentally sustainable?

The glass, plastic sleeve label and lid are all recyclable. The glass contains some recycled material and the label is made from 100% recycled plastic. We are required to use a plastic lid with a styro insert as there is currently no other type of lid (metal for example) available from a certified grade A manufacturer (the packaging has to be certified grade A as well as the milk).

A paper label, at first glance, appears more natural than the one we currently use. However, printed paper must be coated with several layers of plastic to stand up to condensation and the moisture in refrigerated cases. Plain paper is fine for dry goods but won’t work on refrigerated or frozen items. We are conscientious about keeping our packaging as environmentally sustainable as possible within the limitations of the various laws governing our industry and the aesthetic needs of our retailers.

Monday, December 25, 2017

"Most Authentic Bulgarian Yogurt"

Best and most authentic Bulgarian yogurt I have had here and it goes great on my venison and bison Sarma. - Michael

I tried your Organic Bulgarian Yogurt Probiotic for the first time. The product was very tasty and I combined it organic honey and it was delicious. Sometimes, I added raisins, dried cranberries. I like how it lasted a long time. - Wannie

Friday, December 22, 2017

Banana Walnut Loaf

½ c. White Mountain Foods Bulgarian Yogurt
2/3 c. butter
1 1/3 c. rice syrup
1 tsp. baking soda
2 eggs or 4 egg whites or egg substitute
1 tsp. aluminum-free baking powder
1½ c. banana, mashed
1¾ c. unbleached white flour
1 c. whole wheat flour
½ tsp. salt
1 c. walnut pieces
Whisk together the liquids in one bowl: butter (at room temperature), rice syrup (at room temperature), eggs, and yogurt. In a separate bowl, mix the solids: flour, baking soda, baking powder, and salt. Fold the liquid mixture into the solid mixture. Fold in banana and walnut pieces. Bake in a pre-heated oven at 350º for 25 minutes or until fork comes out clean.

Wednesday, December 20, 2017

Tart Is Smart

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, December 18, 2017

“The Real Thing”

Thank you so much for making a real yoghurt without all the extra sweeteners added. This is the same as what I had in France for a couple of years way back, and never had been able to find here - the real thing. Also knowing that the cultures are all live and will benefit me greatly is another important aspect. - Elaine

Friday, December 15, 2017

Yogurt Apple Spice Cake

1¼ c. White Mountain Foods Bulgarian Yogurt
1½ c. whole wheat flour
1½ c. unbleached white flour
2¼ c. rice syrup
2½ tsp. baking soda
1¼ tsp. aluminum-free baking powder
1 tsp. Cinnamon · ½ tsp. allspice
1 tsp. Salt ·¼ tsp. cloves
½ c. applesauce ·1 c. raisins
2 eggs or egg substitute
⅓ c. vegetable oil
1½ c. White Mountain Foods Bulgarian Yogurt
3 Tbsp. honey OR rice syrup
1 tsp. vanilla extract
Preheat oven to 325º F. In a large bowl, thoroughly combine flour, rice syrup, baking soda, baking powder, cinnamon, allspice, salt, and cloves. Add applesauce, yogurt, eggs, and oil; blend well using a spoon. Stir in raisins. Pour into greased and floured 12-cup Bundt pan or 13” x 9” pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. Invert onto plate. Cover loosely with foil or wax paper; cool completely.

Slice and serve with quick yogurt glaze: in a small bowl combine yogurt, light brown rice syrup, and vanilla. Beat with a fork or wire whisk until smooth and drizzle over cake.

Wednesday, December 13, 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.

Monday, December 11, 2017

“The quality of your yogurt is outstanding.”

I am from Bulgaria and we eat lots of yoghurt there. Since i have been in the States i have not been able to find yoghurt that reminds me of the bulgarian yoghurt. Yours is the closest thing that i have been able to find. The quality of your yogurt is outstanding. Thank you for making such a marvelous product! - Atanas

Friday, December 8, 2017

Yogurt Cheesecake

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
2 c. graham cracker crumbs
2 Tbsp. honey
½ c. butter, melted
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.

Wednesday, December 6, 2017

Zero Antibiotics

Q: Does the milk you use contain antibiotics?

A: All milk processed in the United States is required to be tested for antibiotics, among other things, before being processed for consumption. If any antibiotics are found in the milk, the milk is destroyed. Our organic yogurt uses milk produced by cows raised under the NOP (National Organic Program) rules, which further restrict the use of antibiotics.

Monday, December 4, 2017

“Your Bulgarian yogurt is fantastic.”

I recently found your product and began eating it regularly. I have had some trouble finding it in stock at the store I shop most often (Market Street) so I went on your website to see if there were other stores nearby that carry your product. I see that it is available in several stores near me including the Whole Foods across the street from Market Street. I read the testimonials with interest. I always use taste as the primary factor (and usually the only factor) in rating food products and if the product has other good qualities then so much the better. Your Bulgarian yogurt is fantastic. It tastes better and fresher than any other yogurt I have eaten. I usually eat it with fruit and occasionally with some artificial sweetener. I read that someone sweetens it with honey and I may try that too. Kudos to your staff for making a truly great product.  - Dan

Friday, December 1, 2017

Chocolate Cake

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
⅔  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

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.