Best yogurt I have ever tasted! Amazing!! Keep it up!! - Morgan
Monday, April 30, 2018
“My Family’s Favorite!”
Friday, April 27, 2018
Apple Cinnamon Yogurt
Ingredients:
½ c. nonfat White Mountain Foods Bulgarian Yogurt
2 c. apple cider
1 apple, chopped into tiny chunks
1 tbsp. cinnamon
1 tbsp. honey
Directions:
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
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.
Monday, April 23, 2018
“The BEST Yogurt!!”
I use White Mountain yogurt it in my smoothies daily! So good! - Aislynn
Friday, April 20, 2018
Strawberry Milkshake
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
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
Directions:
Put all ingredients in the blender and blend until mixed.
More recipes.
Send us your recipe.
Find our products at a store near you.
Our website.
Directions:
Put all ingredients in the blender and blend until mixed.
More recipes.
Send us your recipe.
Find our products at a store near you.
Our website.
Wednesday, April 18, 2018
24-Hour Fermentation
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.
Monday, April 16, 2018
“Delicious and Healthy!”
Congratulations!!! I’m Bulgarian and I can say the yogurt is really good!!! - Evelyn
Friday, April 13, 2018
Yogurt Dinner Rolls
Ingredients:
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
Directions:
Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100ยบ, or yeast won’t activate, but not warmer than 115ยบ 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 400ยบ. Bake 12 to 15 minutes until nicely browned. Rolls freeze well.Wednesday, April 11, 2018
Lactose-Intolerant Friendly
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.
Monday, April 9, 2018
“Best Flavor!”
Best flavor! Makes great sauce on middle eastern foods and tacos! - Wendy
Read more testimonials.
Send us your testimonial.
Write a Review On Yelp
Write a Review On Google
Write a Review on Yellow Pages
Send us your testimonial.
Write a Review On Yelp
Write a Review On Google
Write a Review on Yellow Pages
Friday, April 6, 2018
Mountain Rye Bread
Ingredients:
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
Glaze:
4 Tbsp. melted butter or margarine
Directions:
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 350ยบ for 25 minutes, or until brown.Wednesday, April 4, 2018
Gluten-Free
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.
Monday, April 2, 2018
“Such an amazing product!”
Subscribe to:
Posts (Atom)