Wednesday, May 30, 2018

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, May 28, 2018

“Best I’ve Ever Had”

Been buying their [White Mountain Foods] yogurt at Whole Foods and Central Market for over 20 years. It’s the best I’ve ever had. Can’t recommend it enough!!! Especially nice with Indian food and to make raitas or lassi with or just devour out of the jar. I am not a Greek yogurt fan, too thick and bitter, and all those unnecessary ingredients and thickeners... yuck! My indulgence is buying the whole milk yogurt, but the non-fat is just as as delicious.- Lili

Friday, May 25, 2018

Yogurt Lemon Cookies

½ c. White Mountain Foods Bulgarian Yogurt
½ c. butter OR margarine, softened
1¼ c. granulated rice syrup
2 egg whites OR 1 egg or egg substitute
juice and zest of 1 lemon
½ tsp. vanilla
2 c. uncooked oats (quick or old-fashioned)
½ c. whole wheat flour
½ c. unbleached white flour
1 tsp. aluminum-free baking powder
½ tsp. baking soda

Lightly spray or oil cookie sheet. Beat butter and rice syrup until fluffy. Add yogurt, egg whites, lemon juice, zest, and vanilla; mix until well blended. Gradually add combined remaining ingredients; mix well. Cover and refrigerate for 1 to 3 hours. Heat oven to 375ยบ F. With lightly floured hands, shape dough into 1-inch balls and place on prepared cookie sheet. Using bottom of glass, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.

Wednesday, May 23, 2018

Authentic Bulgarian Yogurt

Q: What makes your yogurt Bulgarian?

A: The Bulgarians have been making and eating yogurt for millennia. Many Eastern European peoples are descendants of nomads who lived on the fermented milk of their domesticated animals. The Bulgarians were known for their longevity, and studies have suggested their robust health was due to regular consumption of yogurt. Bulgarian yogurt became popular as one of the original health foods in the early 20th century due to these studies. The beneficial bacteria found in the Bulgarians’ traditional yogurt carry their name, L. Bulgaricus. These same beneficial bacteria are the foundation of our yogurt. The use of traditional methods of inoculation, fermentation, and storage in glass containers produce a yogurt virtually identical to the Bulgarian yogurt of Eastern Europe and many traditional yogurts from around the world, including Asia, the Middle East, Europe, and the Mediterranean region.

Monday, May 21, 2018

“Love White Mountain”

I fed my 7 month old some yogurt for the first time yesterday. I was looking for unsweetened whole milk yogurt throughout the town and finally found White Mountain at Fresh Market. I like it is in a glass jar instead of a plastic one. The first bite got the little one! Then I mixed it with mashed banana and he loved it! Baby doesn’t need any sugary yogurt. Plain is all that they need! Love White Mountain. - Xiaofen

Friday, May 18, 2018

Low Fat Mayo

2/3 c. White Mountain Nonfat Bulgarian Yogurt

1/3 c. reduced-calorie mayonnaise

Combine ingredients and refrigerate. Using this condiment regularly instead of plain yogurt will help integrate this powerful health food as a staple food in your diet, maximizing both the nutritional and probiotic benefits.

Wednesday, May 16, 2018

So Many Reasons!

Q: Why should I buy White Mountain Foods yogurt?

A: White Mountain Foods yogurt is a traditional, immune system supporting, staple food product. Its versatility in the kitchen is legendary and delighted in by many with ancient cultural ties to yogurt. Many of our customers become addicted to it simply because it makes them feel good. They eat it with granola, fruit, or their favorite sweetener; as a cold soup, on rice, lamb or beef dishes, made into low cal dips and spreads or in stuffed peppers or smoothies. It also has one of the highest probiotic counts in the industry. Suggested by many doctors for their patients with digestive or yeast problems, our yogurt is truly medicinal. Because of a 24-hour fermentation process, most people that are lactose intolerant can eat our yogurt.

Monday, May 14, 2018

“I’m So Glad I Found Your Yogurt”

I’m so glad I found your yogurt. I think many people like myself have no idea what yogurt is really supposed to taste like. We’ve all grown so accustomed to additives and processed food we’ve lost sight of what basic healthy eating means. I also appreciate the choice of it being in glass versus plastic. This is now part of my morning breakfast every day and for other recipe uses. Thank you. - Laura

Friday, May 11, 2018


1 c. White Mountain Foods Bulgarian Yogurt
¾ c. whole wheat flour
½  tsp. aluminum-free baking powder
1 tsp. baking soda
1 1bsp. honey · 1 tsp. salt
1¼ c. milk
2 eggs, beaten (or equivalent amount of egg substitute)
¼ c. vegetable oil
Sift together flour, baking powder, soda, honey, and salt. Combine yogurt, milk,eggs, and oil. Pour liquids into dry ingredients; mix until combined. Ladle batter onto hot greased griddle. Fry until golden brown, flip pancake, and repeat with remaining batter. Serve with your favorite toppings.

Monday, May 7, 2018

Friday, May 4, 2018

Parsnips With Yogurt Dill Sauce

½ c. White Mountain Foods Nonfat Bulgarian Yogurt, room temperature
1 lb. parsnips 
½ c. vegetable broth
1½ Tbsp. butter, margarine, or oil
2 Tbsp. unbleached white flour
1 tsp. paprika 
1 clove garlic, minced
1 Tbsp. fresh dill, chopped
salt and pepper to taste
Peel parsnips and cut into 2-inch lengths. Quarter wide ones and trim woody centers. Put into a pot of water, bring to a boil, and simmer 15–20 minutes. Drain, reserving ½ cup cooking liquid. Combine with stock. Keep parsnips warm. Heat butter in saucepan. Add flour and paprika. Cook over low heat, whisking, for 1 minute. Remove from heat and whisk in broth. Bring to a boil, whisking. Add garlic, cook over low heat, whisking often, for 2 minutes. Stir yogurt until smooth in bowl. Gradually stir sauce into yogurt. Return to pan and whisk until smooth. Gently heat through—do not boil. Stir in dill. Add parsnips and heat through without boiling. Serve hot.

Wednesday, May 2, 2018

Only Beneficial Bacteria

Q: Do you pasteurize your yogurt?

A: We never pasteurize our yogurt. However, the milk we use to make our yogurt is pasteurized before we add the yogurt culture. The federal government requires pasteurization to ensure that milk products do not transfer harmful bacteria to consumers. The primary consumers of milk and milk products are the very young and the very old, two segments of the population most susceptible to food-borne pathogens.