Monday, November 26, 2018

“Bulgarian Yogurt Rocks!”

“I recently moved to Houston from the Bay Area, CA, and tried out your yogurt. It is really exceptional, and our entire family is pleased (including my toddlers and my mother, who has very strict standards based upon making her own yogurt growing up in India!).”— Sarat

“Bulgarian yogurt rocks!”—Holly

“I love this yogurt! My morning go 2 with fresh berries and a splash of raw honey! Reminds me of the yogurt growing up in Spain & Germany!”—Veronika

Wednesday, November 21, 2018

Austin Area Jazz Festival

The Austin Area Jazz Festival will take place on November 24, 2018, at the beautiful Emma S. Barrientos Mexican American Cultural Center downtown. Featured musicians will be Damien Escobar, Chanté Moore, Gerald Albright, Jeff Lorber Fusion, Nick Colionne, and Althea Rene!

For more information, please visit their web page:

Monday, November 12, 2018

"Just Can't Thank You Enough!!!!"

“Hi. A Sprouts market just opened up in Redlands, California (ZIP 92373). I went there to check it out and found your yogurt, and being of Eastern European descent, it piqued my interest. I bought it and it is fantastic!”—Margaret

“I love your full fat yogurt. It’s the only yogurt that I can tolerate!”—Elenora

“THANK YOU!!! over and over again for your WONDERFUL yogurt. It’s so delicious and so healthy. I am over-the-moon happy that I found your yogurt. Just can’t thank you enough!!!! Thank you, also, for caring about us and our staying healthy.”—Claire

Sunday, November 4, 2018


3 level Tbsp unsalted butter, melted (or vegetable oil)
⅔ c. White Mountain Foods Bulgarian Yogurt, strained
¾ c. feta cheese
1 egg (or egg substitute)
Filo pastry sheets (6–7)
¼ tsp baking soda

Preheat oven to 400ºF. Put feta cheese in a bowl and crumble it with a fork. Add the egg, strained Bulgarian Yogurt, and baking soda. Mix until all ingredients are well blended. Prepare a medium-sized cake pan by brushing the bottom and sides with melted butter.

Place a clean kitchen towel on your counter or tabletop. Place one filo sheet onto the towel. Brush the exposed side of the filo sheet with melted butter. Spoon on small dollops of the feta mix. After doing so, gently roll the filo sheet into a long tubular or sausage shape. Brush with butter a second time. Fit roll into the cake pan in a spiral shape from the edge inward. Continue filling up empty pan space and stacking rolls if necessary until feta mix is used up. Bake for 40 minutes or until golden brown. Scale up the ingredient amounts to make a deeper banista dish to serve more. Tastes great hot or cold!