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.

Wednesday, June 6, 2018

Zero Antibiotics

Q: Does the milk you use contain antibiotics?

A: All milk processed in the United States is required to be tested for antibiotics, among other things, before being processed for consumption. If any antibiotics are found in the milk, the milk is destroyed.

Monday, June 4, 2018

Friday, June 1, 2018

Zucchini Yogurt Cake

Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
1 ½ c. whole wheat flour 
2 tsp. aluminum-free baking powder
2 tsp. cinnamon · 1 tsp. nutmeg
1 tsp. baking soda · ½ tsp. salt
3 eggs (or equivalent amount of egg substitute)
1 c. molasses · ¼ c. honey · ¾ c. vegetable oil
1½ to 2 c. unpeeled zucchini, shredded
2 bananas, diced or mashed

Directions:
Preheat oven to 350º F. Sift dry ingredients. Beat in the eggs, then gradually beat in the molasses and honey. Slowly beat in the oil. Stir in the flour mixture alternately with the yogurt. Gently stir in the zucchini and bananas. Pour into a greased tube or Bundt pan. Bake for 50 to 60 minutes. This recipe also works with shredded apples or carrots or applesauce substituted for zucchini.