Monday, September 24, 2018

“Thank You So Much”

Hello, I was recently diagnosed with SIBO and one of the foods that's ok to eat is 24 hour yogurt. My natural doctor who is helping me through my treatment recommended your yogurt. I just have to say THANK YOU SO MUCH for making this product (which I purchased at Fresh Market in Miami Beach, FL). It's so hard to find a product with simple ingredients nowadays. Not only is it healthy and beneficial but it also tastes delicious. I will definitely be buying your product again and got another friend from France to purchase your product (she too appreciates the lack of additives in your yogurt!). Thank you again!!! - Veronica 

Friday, September 21, 2018

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 Tbsp. orange juice
2 Tbsp. liquid honey
1 tsp. grated orange rind
½ tsp. vanilla or almond extract

Directions:
Yogurt: mix together yogurt, honey, orange juice, orange rind, and extract. Wash and hull fruit. If large, slice into bite-sized pieces. At serving time, spoon fruit into individual bowls and top with yogurt mixture, or combine fruit with sauce. Refrigerate at least 1 hour.

Wednesday, September 19, 2018

Pecan Street Festival

Don’t miss this Austin food, music, arts, and crafts tradition—the 38th Annual Fall Pecan Street Festival—proceeds of which benefit several local nonprofit groups and municipal-aid organizations. Go have a great time this weekend!

Monday, September 17, 2018

“I Love Your Yogurt”

I just wanted to send you a quick note that I love your yogurt. I discovered it several weeks ago at the Festival Foods Store I shop and it is the only yogurt product I now buy. I love that it has a high level of probiotics, nothing artificial, and it tastes great! Thank you! - Ilona

Friday, September 14, 2018

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.

Wednesday, September 12, 2018

Bulgarians in Chicago

Chicago is home to more Bulgarians than anywhere else outside of Bulgaria itself. Last year saw the opening of the First Bulgarian Center in Chicago, founded by Nadia Jeliazkova, Valentina Limov, and Stanislav Stanimirov, to preserve the culture of their ethnic heritage, earning a visit from President Radev of Bulgaria.

Yogurt is a big part of Bulgarian culture. White Mountain Foods is proud to provide Bulgarians in Chicago and throughout the United States a traditional Bulgarian yogurt. It has the traditional taste and texture, and it’s made the old-fashioned way with a small-batch twenty-four-hour fermentation process. You can buy our yogurt at locations throughout the Chicago metropolitan area.

Monday, September 10, 2018

“I Quickly Became Addicted!”

Habitat Suites serves your Greek Yogurt on their breakfast buffet. On our weekend stay in Austin a couple weeks ago, I quickly became addicted! I took a quick trip back to Austin last week to pick up my daughter from UT. Stopped by the Wheatsville Coop and was so excited to find the very large container of Bulgarian Yogurt! It also is delicious! - Chesley

Friday, September 7, 2018

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.

Wednesday, September 5, 2018

Waterloo Music Festival

This Friday, Saturday, and Sunday, enjoy the Waterloo Music Festival at Carson Creek Ranch with an incredible three-day lineup of musical talent headlined by The String Cheese Incident. You can get single day, three-day, camping, and RV passes for the event. Get more information and tickets here: Waterloo Music Festival.


Monday, September 3, 2018

Friday, August 31, 2018

Cornbread

Ingredients:
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

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

Wednesday, August 29, 2018

Fellow Austinite Sarah Coker

Look at this scrumptious photo by fellow Austinite Sarah Coker using White Mountain Foods Bulgarian Yogurt! Thank you so much for the shout-out, and you just won a coupon for a free jar of White Mountain Foods Bulgarian Yogurt!

You can find Sarah @sarah_coker_health_coach on Instagram and Facebook.  For a chance to win a coupon for free yogurt, post your pic and tag us on Facebook, Instagram or Twitter!

Monday, August 27, 2018

“Lowest Carb Yogurt I Can Find”

I was at the store looking for the keifer my wife had gotten me and something about your whole milk yogurt made me look at it, I was amazed by the number of carbs I have been fighting with IBS and diabetes that got worse after my kidney transplant. I went keto when I was getting 399 as a fasting blood sugar on 2 different insulins. Your yogurt has helped substantially with the IBS I feel like a normal person most days now. Your yogurt is the lowest carb yogurt I can find and that helps me stay low carb and probiotic. I like the jars too. I am so glad you sent my wife coupons. We both had transplants and my paycheck doesn't stretch like it used to. - Ed 

Friday, August 24, 2018

Yogurt Sourdough Starter

Ingredients:
2 Tbsp. White Mountain Foods Bulgarian Yogurt
1 c. milk
½ c. whole wheat flour
½ c. unbleached white flour

Directions:
Heat milk until it reaches 100ºF on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt. A curd should form and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If liquid or starter turns pink, discard mixture and start again. 

Mix flour. After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it back into starter. 

Each time you use part of your starter replenish it with equal amounts of warm milk (100ºF) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Store in refrigerator until needed. Starter should always be at room temperature before using. Low fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.

Wednesday, August 22, 2018

28th Annual Austin Chronicle Hot Sauce Festival!

Try some of the best hot sauces in Central Texas while you dine on the local cuisine. Enjoy cold drinks and live music while experiencing one of Austin’s “hottest” annual traditions, which benefits the Central Texas Food Bank!

Monday, August 20, 2018

“Just As Good As Homemade”

I just wanted you to know I LOVE your yogurt! Thank you SO much for providing an amazing product. My family and I love that it's just as good as homemade--the texture and probiotics and flavor :) We get the big size from HEB. Thank you, thank you! - Camille

Friday, August 17, 2018

Breakfast Yogurt Parfait

Ingredients:
24 oz. White Mountain Foods Bulgarian Yogurt
1 c. fresh blueberries (or other fresh berries)
1 c. granola cereal
whipped cream, optional

Directions:
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.

Wednesday, August 15, 2018

Natural Grocers’ 63rd Anniversary Celebration Tomorrow

Thursday, August 16 (tomorrow) is Natural Grocers’ big 63rd Anniversary all-day nationwide event! Visit your local Natural Grocers for their ice cream social, chocolate powerhouse pudding, a FREE coloring book and a chance to win a trip to Thailand! Find out more here:


Monday, August 13, 2018

“The Taste Is Simply Amazing”

I rarely leave reviews, let alone for food products. Lately I've been having digestive issues, and have been trying out many different yogurt types. Once I tried the Whole Milk yogurt by White Mountain, I knew I'd be buying this every few days. I'm literally sitting at my computer eating it by the spoonful right now. I feel it's been slowly improving my digestive health, and the taste is simply amazing, not to mention such low sugar content and no additives. I doubt I'll ever go without having this in my fridge, both at home and work! - Jordan 

Friday, August 10, 2018

Blueberry Yogurt Pie

Ingredients:

Filling:
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:
⅓ c. butter
¼ c. honey
1 egg or egg substitute
½ c. unbleached white flour
½ c. whole wheat flour
½ tsp. baking powder

Directions:
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, until the crust is browned and the custard has set. Chill well before serving.

Wednesday, August 8, 2018

BAT FEST 2018

Bat Fest is an annual tradition here in Austin, Texas, the home of White Mountain Foods. Watch 1.5 million Mexican free-tailed bats take to the skies at dusk. Music, food, drink & vendors! 

Monday, August 6, 2018

“Highly Recommend!”

Great yogurt! Even though it’s called Bulgarian, it also tastes as authentic Greek yogurt (the one they actually serve in Greece), not what they sell in USA. Have been looking for a product like that for a long time! Highly recommend! - Emil

Friday, August 3, 2018

Asparagus with Yogurt Sauce

Ingredients:
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

Directions:
Mix sauce ingredients together and allow to stand 20 to 60 minutes before serving. Serve sauce over steamed asparagus.


Wednesday, August 1, 2018

Our Home Town

White Mountain Foods was established in 1980 right here in Austin, TX by our founder, Reed Murray. The Murray family continues to own and operate this Austin original under the leadership of Reed’s brother, Jeff. You can find our Bulgarian Yogurt in grocery stores throughout the city and surrounding areas. Many other local establishments serve our products or use them as ingredients in menu items. Find out more at our website.


Monday, July 30, 2018

“By Far The Best”

By far the best yogurt I was able to find on the continent. Keep in mind that I always buy all the brands I see just to compare. These guys are so ahead of the competition that the next best thing I barely consider to be yogurt. I offered a free (i.e. at my cost) jar of yogurt to all my friends who have never tasted this before. This is how much I stand behind this product. Give it a try! If you are like me and know what real yogurt tastes like I doubt you’d buy anything else afterwards. If you know me personally and live near me, first one is on me! - Nikola

Friday, July 27, 2018

Yogurt Cheese (A.K.A. “Greek” Style Yogurt)

Ingredients:
2 c. White Mountain Whole Milk Bulgarian Yogurt

Also need:
15” x 15” cheesecloth

Directions:
1. Spoon yogurt into the cheesecloth. 
2. Tie cheesecloth at the top and hang the bag over a bowl to catch the whey. 
3. Refrigerate. Allow to drain 8 – 10 hours. Keep refrigerated until ready to use.

You can also make yogurt cheese in a paper coffee filter with the holder placed over a mug or glass. Yogurt cheese is a nutritious cheese substitute with the consistency of cream cheese. You can easily make it overnight. It is a wonderful substitute for sour cream, cream cheese, mayonnaise, or ricotta.

Wednesday, July 25, 2018

Fermented 24 Hours

Q: How long does the yogurt keep once I open it?

A: Because our yogurt is fermented for twenty-four hours, the resulting dense probiotic content increases its shelf life to sixty-three days. For best results, consume before its expiration date and within seven days of opening.

Friday, July 20, 2018

Spicy Ranch Dressing


Ingredients:
⅔ c. White Mountain Foods Bulgarian Yogurt
1 tbsp. lemon juice
1 tsp. honey
½ tsp. Dijon mustard

Directions:
Combine and season to taste. Beat together until well blended.

Wednesday, July 18, 2018

Homogenized Milk

Q: Do you use homogenized milk?

A: Yes. Milk is homogenized to make the fat content standardized. Otherwise, milk processors would be in violation of labeling laws due to the fluctuating fat content over the course of the year and across different breeds of cattle. Typical processing removes all the fat from the milk and adds it back in at a specific level depending on the desired fat content. Then the milk is homogenized (passed through a fine screen mesh) to keep the fat from separating out again on the shelf. The leftover fat is sold as butter.

Monday, July 16, 2018

Friday, July 13, 2018

Yogurt Muffins

Ingredients:
⅔ c. White Mountain Foods Bulgarian Yogurt
¾ c. unbleached white flour
¾ c. whole wheat 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.

Wednesday, July 11, 2018

Environmentally Sustainable Packaging

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

A: 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, July 9, 2018

“Customer For Life!”

I just stumbled upon your Bulgarian yogurt and was taken back to my childhood! Growing up in Italy, yogurt was always plain and a bit sour, nothing like the over-sugared chemical-tasting food most people called yogurt in the U.S.! Thank you so much White Mountain for making the real thing! I will be a customer for Life! - Claudia

Friday, July 6, 2018

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.

Wednesday, July 4, 2018

Grass-Fed and Omega-3

Q: Do 100% grass-fed cows produce milk that is higher in omega-3 fatty acids?

A: Yes. Technically, 100% grass-fed cows do, on average, produce more of those types of fatty acids than cows who are not fed 100% grass. However, the difference is so minimal (4 mg EPA and DHA and 9 mg CLA) compared to the recommended daily dose, and the comparison is being performed on a product that is inherently low in those fatty acids, that we have to conclude that the whole grass-fed milk label is purely a marketing vehicle.

According to Marie Spano, RD, “Milk is not considered a major source of omega-3 fatty acids in the diet, regardless of milk type” (1). The omega-3 content in a 100% grass fed sample and a conventional milk sample is:

Conventional milk sample (1 cup):
15 mg EPA and DHA (omega-3)
47 mg CLA

100% grass-fed sample (1 cup):
19 mg EPA and DHA (omega-3)
56 mg CLA

The American Heart Association (AHA) states that “taking about a gram a day (EPA and DHA) could reduce deaths from coronary heart disease and sudden cardiac death by about 10 percent” (2). The AHA recommends 1,000 mg (1 gram) per day to support heart health. One would have to consume 3.25 gallons of milk a day to get the recommended EPA and DHA, and 1.1 gallons for CLA. Therefore, milk in general is not a good source for omega-3. On the other hand, a serving of wild salmon contains around 1,200mg of EPA and DHA, making it a great source of omega-3.

(1) http://www.mariespano.com/organicmilk/
(2) https://news.heart.org/fish-oil-supplements-provide-some-benefit-after-heart-attack-heart-failure/

Friday, June 29, 2018

Southern Style Biscuits


Ingredients:
¾ c. White Mountain Foods Bulgarian Yogurt
1 c. unbleached white flour
1 c. whole wheat flour 
¼ c. milk · ¼ cup butter · ½ tsp. salt
½ tsp. baking soda
2 tsp. aluminum-free baking powder

Directions:
Preheat oven to 450º. Combine dry ingredients and cut in the butter. Thin yogurt with milk and stir in. Turn out and knead about 2 – 4 minutes. Roll out between ¼ to ½- inch thick. Cut with a medium glass or biscuit cutter and bake until light brown.

Wednesday, June 27, 2018

Grass Fed Milk?

Q: Do you use 100% grass-fed milk?

A: No, we do not have a sustainable certified 100% grass-fed supplier of milk who can provide the volume we need. As far as we know, there is no 100% grass-fed certifying organization that would ensure the milk we buy is in fact 100% grass-fed, so we don't make that claim. For our organic products, we use organic milk, which is certified a minimum of 120 days of pasture grazing. Two out of three of the farms that supply our organic milk claim they are 100% grass-fed. The only time the cattle are fed anything other than grass is during inclement or cold weather when the cattle can't graze or the grass won't grow.

Dairy cattle in general, organic and conventional, are fed as much hay and grass as possible, as it’s usually the cheapest feed available. Two out of thirty of our conventional milk producers use a grain mix as most of their cattle feed. The rest use a mixture of grass, hay (dry grass), and silage (wet cut grass) as their main feed source, and use “range cubes” (a grain mix that is like candy to cattle) as bait to get the cattle to come in for milking.

Monday, June 25, 2018

Friday, June 22, 2018

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.


Friday, June 15, 2018

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.

Monday, June 11, 2018

“Traditional Bulgarian Yogurt”

I’m glad I have finally found yogurt tasting just as good as the traditional bulgarian yogurt I’m accustomed to. I’m born and raised bulgarian and I find this yogurt to be excellent in taste. Needless to say, I will be a customer for as long as you keep this product on the market. - Katya 

Friday, June 8, 2018

Lassi (Yogurt Drink)

Ingredients:
5 c. White Mountain Foods Bulgarian Yogurt
5 cardamom pods · 6 Tbsp. honey
1 Tbsp. rose water · ⅛ tsp. nutmeg

Directions:
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.