Monday, November 25, 2019

“A Big Fan”

I am writing to just tell you how screaming happy I am that I was able to save up and buy White Mountain Bulgarian Yogurt! I LOVE YOUR YOGURT! It’s a heavenly product. The best. It’s heaven in a jar. I love you guys at White Mountain. Keep up the good work.

Oh, and I love the jars. I don’t know if saving jars is a sign of old age, but I am saving the jars because they are so beautiful. And I fill them with wonderful things and use them to share stuff like cacao powder, etc. Can you tell I am a fan? A big fan. - Judy

Friday, November 22, 2019

Pumpkin Pie

1½ c. White Mountain Foods Bulgarian Yogurt
3 eggs, beaten or egg substitute
2 c. cooked pumpkin
¾ c. maple syrup
2 Tbsp apple juice
1 tsp pumpkin pie spice
½ tsp vanilla
pinch of salt
one 8” pie crust

If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until custard sets (about 1 hour more).

Wednesday, November 13, 2019

Coming Up: Our 40th Anniversary

We are coming up on the fortieth anniversary of White Mountain Foods, an Austin, Texas original! It was forty years ago that our founder, Reed Murray, started making and hand-delivering our Bulgarian Yogurt to a handful of local stores right here in Austin! Back in those days, he and his two brothers, Jeff and Bill, were filling each jar and putting on the lids and labels by hand. This really is a family-owned and -operated, community-based, environmentally concerned local business, even though we now sell yogurt in all fifty states! We thank you so much for all your support and love over the years.

Monday, November 4, 2019

“Amazing Yogurt”

Thank you for your amazing yogurt. I lost 90 lbs recently and did it naturally. Your yogurt was a large part of my success. I ate it once a day every day during my dieting. You can eat it for breakfast, lunch, or dinner very easily. It is much lower in carbs than any other yogurt I have seen in the store. Plus it is the best tasting—can't beat it. - Randy

Friday, November 1, 2019

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 350ยบ. 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.