“Bulgarian yogurt rocks!”—Holly
Monday, November 26, 2018
Wednesday, November 21, 2018
For more information, please visit their web page: https://aajflive.com.
Monday, November 12, 2018
“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
Wednesday, November 7, 2018
We love seeing our customers and fans give us shout-outs through social media! Thank you @ketoabq !!
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!