Wednesday, February 28, 2018

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.

Friday, February 23, 2018

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.

Wednesday, February 21, 2018

Monday, February 19, 2018

Friday, February 16, 2018

Yogurt Sourdough Starter

2 Tbsp. White Mountain Foods Bulgarian Yogurt
1 c. milk
½ c. whole wheat flour
½ c. unbleached white flour
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, February 14, 2018

No Thickeners or Stabilizers

Q: I opened a jar of yogurt 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 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.

Friday, February 9, 2018

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.

Wednesday, February 7, 2018

Win a Coupon for a FREE Jar of Yogurt

Follow us on Twitter @80WhiteMou70 for a chance to win a coupon for a free jar of White Mountain Foods Bulgarian Yogurt.  Winners will be selected from current and new followers!  We will announce new winners daily. Our promotion lasts through February 28.

Monday, February 5, 2018

“Wonderful Bulgarian Yogurt”

I was adopted as an infant and just learned that my birth family was Bulgarian on my mother’s side. Now I find this wonderful Bulgarian yogurt in my local supermarket and love it! A chance to return to my roots that I never knew. Thank you! - Holly

Friday, February 2, 2018

Blueberry Yogurt Pie

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
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
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.