Monday, July 30, 2018
Friday, July 27, 2018
2 c. White Mountain Whole Milk Bulgarian Yogurt
15” x 15” cheesecloth
1. Spoon yogurt into the cheesecloth.
2. Tie cheesecloth at the top and hang the bag over a bowl to catch the whey.
3. Refrigerate. Allow to drain 8 – 10 hours. Keep refrigerated until ready to use.
You can also make yogurt cheese in a paper coffee filter with the holder placed over a mug or glass. Yogurt cheese is a nutritious cheese substitute with the consistency of cream cheese. You can easily make it overnight. It is a wonderful substitute for sour cream, cream cheese, mayonnaise, or ricotta.
Wednesday, July 25, 2018
A: Because our yogurt is fermented for twenty-four hours, the resulting dense probiotic content increases its shelf life to sixty-three days. For best results, consume before its expiration date and within seven days of opening.
Monday, July 23, 2018
I love this yogurt! Simple, great taste and only two ingredients: milk and cultures. Exactly what I was looking for! And did I mention a Texas company?! - Deserae
Friday, July 20, 2018
⅔ c. White Mountain Foods Bulgarian Yogurt
1 tbsp. lemon juice
1 tsp. honey
½ tsp. Dijon mustard
Combine and season to taste. Beat together until well blended.
Wednesday, July 18, 2018
A: Yes. Milk is homogenized to make the fat content standardized. Otherwise, milk processors would be in violation of labeling laws due to the fluctuating fat content over the course of the year and across different breeds of cattle. Typical processing removes all the fat from the milk and adds it back in at a specific level depending on the desired fat content. Then the milk is homogenized (passed through a fine screen mesh) to keep the fat from separating out again on the shelf. The leftover fat is sold as butter.
Monday, July 16, 2018
Friday, July 13, 2018
⅔ c. White Mountain Foods Bulgarian Yogurt
¾ c. unbleached white flour
¾ c. whole wheat flour
¼ c. rice syrup
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
⅔ c. skim milk
1 small banana, mashed OR ½ c. chopped fruit
In large mixing bowl, combine flour, rice syrup, baking powder, baking soda, and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moistened. Fill lightly greased muffin cups three-quarters full. Bake at 400° for eighteen minutes or until well browned. Serve warm.
Wednesday, July 11, 2018
A: The glass, plastic sleeve label and lid are all recyclable. The glass contains some recycled material and the label is made from 100% recycled plastic. We are required to use a plastic lid with a styro insert as there is currently no other type of lid (metal for example) available from a certified grade A manufacturer (the packaging has to be certified grade A as well as the milk).
A paper label, at first glance, appears more natural than the one we currently use. However, printed paper must be coated with several layers of plastic to stand up to condensation and the moisture in refrigerated cases. Plain paper is fine for dry goods but won’t work on refrigerated or frozen items. We are conscientious about keeping our packaging as environmentally sustainable as possible within the limitations of the various laws governing our industry and the aesthetic needs of our retailers.
Monday, July 9, 2018
Friday, July 6, 2018
1 c. White Mountain Foods Bulgarian Yogurt
2 lbs. cream cheese
4 eggs or equivalent egg substitute
1⅓ c. rice syrup
2 Tbsp. cornstarch
1 tsp. vanilla
2 c. graham cracker crumbs
2 Tbsp. honey
½ c. butter, melted
In a bowl, place crumbs, butter, and 2 Tbsp. rice syrup; blend well. Press mixture onto bottom and sides of greased 9” springform pan. Chill pan in freezer while preparing filling. In a mixer bowl, beat cream cheese and honey until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. Fold in yogurt. Pour mixture into the prepared crust and bake for ten minutes at 450º. Reduce temperature to 200º and bake for forty-five minutes. Turn oven off; allow cheesecake to cool inside with oven door slightly open for three hours. Remove cheesecake from pan; chill.
Wednesday, July 4, 2018
A: Yes. Technically, 100% grass-fed cows do, on average, produce more of those types of fatty acids than cows who are not fed 100% grass. However, the difference is so minimal (4 mg EPA and DHA and 9 mg CLA) compared to the recommended daily dose, and the comparison is being performed on a product that is inherently low in those fatty acids, that we have to conclude that the whole grass-fed milk label is purely a marketing vehicle.
According to Marie Spano, RD, “Milk is not considered a major source of omega-3 fatty acids in the diet, regardless of milk type” (1). The omega-3 content in a 100% grass fed sample and a conventional milk sample is:
Conventional milk sample (1 cup):
15 mg EPA and DHA (omega-3)
47 mg CLA
100% grass-fed sample (1 cup):
19 mg EPA and DHA (omega-3)
56 mg CLA
The American Heart Association (AHA) states that “taking about a gram a day (EPA and DHA) could reduce deaths from coronary heart disease and sudden cardiac death by about 10 percent” (2). The AHA recommends 1,000 mg (1 gram) per day to support heart health. One would have to consume 3.25 gallons of milk a day to get the recommended EPA and DHA, and 1.1 gallons for CLA. Therefore, milk in general is not a good source for omega-3. On the other hand, a serving of wild salmon contains around 1,200mg of EPA and DHA, making it a great source of omega-3.