Friday, August 31, 2018


1 c. White Mountain Foods Bulgarian Yogurt
½ c. unbleached white flour
½ c. whole wheat flour
½ tsp. baking soda
2 tsp. aluminum-free baking powder
½ c. honey · ½ c. milk · ½ tsp. salt
¾ c. yellow cornmeal
1 egg, beaten, or egg substitute

Preheat oven to 400º. Combine dry ingredients. Add milk, rice syrup, egg, and yogurt. Stir until combined. Bake in greased 9” pan or muffin tins for 15–20 minutes.

Wednesday, August 29, 2018

Fellow Austinite Sarah Coker

Look at this scrumptious photo by fellow Austinite Sarah Coker using White Mountain Foods Bulgarian Yogurt! Thank you so much for the shout-out, and you just won a coupon for a free jar of White Mountain Foods Bulgarian Yogurt!

You can find Sarah @sarah_coker_health_coach on Instagram and Facebook.  For a chance to win a coupon for free yogurt, post your pic and tag us on Facebook, Instagram or Twitter!

Monday, August 27, 2018

“Lowest Carb Yogurt I Can Find”

I was at the store looking for the keifer my wife had gotten me and something about your whole milk yogurt made me look at it, I was amazed by the number of carbs I have been fighting with IBS and diabetes that got worse after my kidney transplant. I went keto when I was getting 399 as a fasting blood sugar on 2 different insulins. Your yogurt has helped substantially with the IBS I feel like a normal person most days now. Your yogurt is the lowest carb yogurt I can find and that helps me stay low carb and probiotic. I like the jars too. I am so glad you sent my wife coupons. We both had transplants and my paycheck doesn't stretch like it used to. - Ed 

Friday, August 24, 2018

Yogurt Sourdough Starter

2 Tbsp. White Mountain Foods Bulgarian Yogurt
1 c. milk
½ c. whole wheat flour
½ c. unbleached white flour

Heat milk until it reaches 100ºF on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt. A curd should form and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If liquid or starter turns pink, discard mixture and start again. 

Mix flour. After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it back into starter. 

Each time you use part of your starter replenish it with equal amounts of warm milk (100ºF) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Store in refrigerator until needed. Starter should always be at room temperature before using. Low fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.

Wednesday, August 22, 2018

28th Annual Austin Chronicle Hot Sauce Festival!

Try some of the best hot sauces in Central Texas while you dine on the local cuisine. Enjoy cold drinks and live music while experiencing one of Austin’s “hottest” annual traditions, which benefits the Central Texas Food Bank!

Monday, August 20, 2018

“Just As Good As Homemade”

I just wanted you to know I LOVE your yogurt! Thank you SO much for providing an amazing product. My family and I love that it's just as good as homemade--the texture and probiotics and flavor :) We get the big size from HEB. Thank you, thank you! - Camille

Friday, August 17, 2018

Breakfast Yogurt Parfait

24 oz. White Mountain Foods Bulgarian Yogurt
1 c. fresh blueberries (or other fresh berries)
1 c. granola cereal
whipped cream, optional

Use chilled dessert cups/dishes. Spoon yogurt into each cup. Follow with berries, and granola. Top with a spoonful of whipped cream, if desired. Chill or serve immediately.

Wednesday, August 15, 2018

Natural Grocers’ 63rd Anniversary Celebration Tomorrow

Thursday, August 16 (tomorrow) is Natural Grocers’ big 63rd Anniversary all-day nationwide event! Visit your local Natural Grocers for their ice cream social, chocolate powerhouse pudding, a FREE coloring book and a chance to win a trip to Thailand! Find out more here:

Monday, August 13, 2018

“The Taste Is Simply Amazing”

I rarely leave reviews, let alone for food products. Lately I've been having digestive issues, and have been trying out many different yogurt types. Once I tried the Whole Milk yogurt by White Mountain, I knew I'd be buying this every few days. I'm literally sitting at my computer eating it by the spoonful right now. I feel it's been slowly improving my digestive health, and the taste is simply amazing, not to mention such low sugar content and no additives. I doubt I'll ever go without having this in my fridge, both at home and work! - Jordan 

Friday, August 10, 2018

Blueberry Yogurt Pie


1 c. White Mountain Foods Bulgarian Yogurt
2 eggs or egg substitute
3 Tbsp. honey
3 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
2 c. blueberries, fresh or frozen

⅓ c. butter
¼ c. honey
1 egg or egg substitute
½ c. unbleached white flour
½ c. whole wheat flour
½ tsp. baking powder

Preheat the oven to 350º. Grease and flour a 9 or 10-inch pie pan. Using an electric mixer or by hand, cream the butter and honey. Add the egg, and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With flour dusted fingers, pat the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate for at least as long as it takes to make the filling. Mix all the filling ingredients, except the blueberries, until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. Bake for 50 - 60 minutes, until the crust is browned and the custard has set. Chill well before serving.

Wednesday, August 8, 2018


Bat Fest is an annual tradition here in Austin, Texas, the home of White Mountain Foods. Watch 1.5 million Mexican free-tailed bats take to the skies at dusk. Music, food, drink & vendors! 

Monday, August 6, 2018

“Highly Recommend!”

Great yogurt! Even though it’s called Bulgarian, it also tastes as authentic Greek yogurt (the one they actually serve in Greece), not what they sell in USA. Have been looking for a product like that for a long time! Highly recommend! - Emil

Friday, August 3, 2018

Asparagus with Yogurt Sauce

2 lb fresh asparagus

Sauce ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
3 cloves garlic, minced OR 2 tsp. granulated garlic
2 Tbsp. lemon juice
1 tsp. prepared mustard
2 Tbsp. parsley, finely chopped
1 Tbsp. dill, finely chopped
Salt and pepper to taste

Mix sauce ingredients together and allow to stand 20 to 60 minutes before serving. Serve sauce over steamed asparagus.

Wednesday, August 1, 2018

Our Home Town

White Mountain Foods was established in 1980 right here in Austin, TX by our founder, Reed Murray. The Murray family continues to own and operate this Austin original under the leadership of Reed’s brother, Jeff. You can find our Bulgarian Yogurt in grocery stores throughout the city and surrounding areas. Many other local establishments serve our products or use them as ingredients in menu items. Find out more at our website.