Monday, April 30, 2018

“My Family’s Favorite!”

The Bulgarian yogurt is mine and my family’s favorite! We smash fruit and a little agave in if we’re feelin’ frisky! Thank you for making such an honest, delicious product! - Natashah

Friday, April 27, 2018

Apple Cinnamon Yogurt

½ c. nonfat White Mountain Foods Bulgarian Yogurt
2 c. apple cider
1 apple, chopped into tiny chunks
1 tbsp. cinnamon
1 tbsp. honey

Combine the apple cider, apple, cinnamon, and honey. Bring it to a boil over medium-high heat, stirring occasionally, until the mixture is reduced to one-half cup. Cool the mixture, and stir it into the yogurt.

Wednesday, April 25, 2018

Live Culture

Q: What is the difference between bacteria and culture?

A: “Culture” is a word that marketing departments decided to use instead of “bacteria” on labels and in advertising. There are good and bad bacteria, so “culture” is a safer word to use in a description of a food product. There is no difference; “culture” is “bacteria” on a yogurt label.

Friday, April 20, 2018

Strawberry Milkshake

1 c. White Mountain Foods Bulgarian Yogurt
1 c. regular, soy or almond milk
1 tbsp. hemp oil or flax seed oil
1 tbsp. lecithin granules · honey
fresh or frozen strawberries to taste

Put all ingredients in the blender and blend until mixed.

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Wednesday, April 18, 2018

24-Hour Fermentation

Q: How much lactose (a sugar naturally found in milk) is left in your yogurt?

A: Typically, our yogurt has five grams of lactose per one-cup serving. A one-cup serving of whole milk normally has about twelve grams of lactose. According to scientific studies, yogurt cultures consume about 30 percent of the lactose naturally found in milk. This aspect, along with the helpful benefits of the live cultures in the digestive system, makes yogurt more digestible by lactose-intolerant people. However, the study did not take into consideration variable inoculation temperatures, fermentation temperatures, and fermentation duration. We ferment our yogurt over a twenty-four-hour period. This is much longer than the industry standard. If there were no remaining lactose in the yogurt, however, the cultures would become inactive or die, as lactose is their main source of energy.

Friday, April 13, 2018

Yogurt Dinner Rolls

1 c. White Mountain Foods Bulgarian Yogurt
1 Tbsp. butter
¼ c. water
2 tbsp. honey
1 pkg. active dry yeast
1/2 c. unbleached white flour & 1/2 c. whole wheat flour.
1 tsp. salt
¼ tsp. baking soda
1 egg or egg substitute

Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and ½ cup of the mixed flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in the rest of the mixed flour. Dough will be moist and sticky. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Place on floured board and knead lightly. Divide into 12 even pieces, form into round balls and place in well-greased muffin tins. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 12 to 15 minutes until nicely browned. Rolls freeze well.

Wednesday, April 11, 2018

Lactose-Intolerant Friendly

Q: What does the beneficial bacteria (live culture) do to milk to turn it into yogurt?

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 process. Lactic acid also has an astringent preservative effect on the body after consumption.

Friday, April 6, 2018

Mountain Rye Bread

1 c. White Mountain Foods Bulgarian Yogurt
1½ c. warm water
1 tsp. salt
2 pkg. yeast, dry
1 c. rye flour
¼ c. favorite bran or whole grain breakfast cereal
1 c. different favorite cereal (mix & match to taste; use one with nuts & dried fruit, too!)
1/2 cup unbleached white flour & 1/2 cup whole wheat flour.
1 Tbsp. fennel seeds
4 Tbsp. butter, softened

4 Tbsp. melted butter or margarine
In a mixing bowl stir the yeast and warm water to activate the yeast. Stir in the yogurt, cereal, salt, butter, rye flour, and 2 cups of the all-purpose flour. You can use your hands to blend the ingredients together or use a mixing bowl with the dough hook attachment. Turn out onto a lightly floured surface using the all-purpose flour and knead for 5 minutes. Let the dough rest 5 minutes. Knead the dough a second time and knead in the fennel seeds, using additional flour to combat the stickiness. Place in a bowl covered with plastic wrap until dough doubles in size. Punch dough down and cut it in half. You can make rolls, croissants, braids, etc. Brush the tops with butter before putting the dough into the oven. Place on a sheet pan covered with a sheet of parchment or wax paper. Bake at 350º for 25 minutes, or until brown.

Wednesday, April 4, 2018


Q: I have celiac disease or Crohn's disease, is your yogurt OK to eat?

A: Our yogurt is gluten free and incubated over a twenty-four hour period. We do not add any milk solids or other compounds to our yogurt; we only use milk and culture. The culture is grown on a dairy product base. For those consumers who are sensitive even to the amino acid components of gluten, our cows’ milk contains an average of 2 milligrams of free glutamates per 100 grams.