Monday, December 21, 2020

Potato Salad

2 ½ lbs of potatoes
2 c. White Mountain Foods yogurt
¼ c. extra virgin olive oil
3 tsp red wine vinegar
2 Tbsp of dijon mustard
6 stalks of green onion, sliced
¼ c. chopped fresh chives
salt and pepper to taste


1. Peel and chop potatoes into desired size chunks. Boil for 15-20 minutes or until tender. 

2. While potatoes are boiling, combine all ingredients in a medium size bowl. Mix well, cover, and refrigerate. 

3. Drain potatoes and salt them if desired. If serving warm, let potatoes rest for 10-15 minutes before covering in the dressing. If serving cold, refrigerate and cool potatoes completely before coating in dressing.

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Monday, December 7, 2020

Chocolate Yogurt Dip


½  c. White Mountain Foods Yogurt

2 ½ Tbsp cocoa powder 

1 ½  Tbsp honey

½  tsp ground cinnamon



1. For a thicker dip, strain yogurt with cheesecloth overnight. 

2. Combine all ingredients in a medium bowl; stir until everything is mixed well and smooth. Adjust sweetness with additional honey if desired.

3. Serve with fresh berries, cookies, sweet bread, or desired items for dipping

Monday, November 16, 2020

Yogurt Pumpkin Pie Bars


1 c. crushed graham cracker 
1 c. quick oats 
1 Tbsp cinnamon 
¼ c. light brown sugar 
 c. WMF Yogurt 

1 - 29oz can pumpkin purée 
1 c. WMF Yogurt 
¼ c. evaporated milk 
 c. sugar 
 c. light brown sugar 
2 eggs beaten 
1 Tbsp pumpkin pie spice 

1. Preheat the oven to 425 degrees F. For the crust, use a food processor to combine the graham crackers and the oats and blend until they are fine crumbs. Add the cinnamon, light brown sugar, and yogurt and combine until well mixed. Pour into a greased 9x13 pan and smooth over the bottom. Bake crust for 5 minutes and then set aside.

2. For the pumpkin pie filling, whisk all of the ingredients in a large bowl until mixed evenly. Pour into the pan on top of the crust. Bake for 10 min at 425 and then bake for 45 min on 350. Once finished, let cool completely before cutting.

Monday, November 2, 2020

Creamy Yogurt Mashed Potatoes


3 Large russet potatoes

2 Tbsp butter or olive oil 

⅓ c. WMF Yogurt (add more to taste)

⅓ c. whole milk 

Salt, pepper, garlic powder to taste 

2 Tbsp minced fresh parsley 



Cube potatoes and boil for 20 minutes or until tender. Drain potatoes and then return to pan. With a masher, combine the butter, yogurt, milk until mixed we’ll. Season to taste and garnish with fresh parsley. Enjoy! 

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Monday, October 5, 2020

Pumpkin Spice Yogurt


1 c. WMF yogurt 
½ c. heavy whipping cream
2 Tbsp maple syrup 
1 tsp vanilla extract
½ tsp pumpkin pie spice
¼ tsp cinnamon
⅓ c. pumpkin, canned

1. Combine all ingredients, except for the pumpkin, and mix on high for 2 minutes. Stir mixture well and then mix again on high for another 2‒3 minutes. The mixture should gradually increase in thickness. 

2. Gently fold in the canned pumpkin by hand until well mixed and smooth. Chill for 2‒4 hours in a container with a lid. Portion into individual servings and top with whipping cream if desired or serve as is! 

Monday, September 7, 2020

Macaroni and Cheese with Yogurt

2 c. elbow macaroni
2 Tbsp butter
2 Tbsp flour
2 c. milk (2% if desired)
½ c. grated parmesan
¼ c. White Mountain Foods Yogurt
½ c. panko bread crumbs
1½ c. shredded cheddar

1. Cook pasta to desired tenderness and set aside. While the pasta cooks, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute while stirring. Slowly add milk and whisk.

2. Simmer for 5 minutes or until mixture begins to thicken.

3. Stir in cheddar cheese and ¼ cup of parmesan. Cook until completely melted.

4. Turn off heat and stir in yogurt and pasta. Stir to evenly coat.

5. Set your oven to broil. Pour macaroni into an 8x8 dish or individual dishes. Top with bread crumbs and remaining parmesan. Broil on the middle rack for 5 to 7 minutes or until bread crumbs are browned.

Wednesday, August 5, 2020

Frozen Strawberry Yogurt Pie


1 c. graham cracker crumbs
1 c. pretzel crumbs
c. brown sugar
½ c. unsalted butter melted

Pie Filling
2 c. strawberries diced
¾ c. honey
8 oz cream cheese
½ c. powdered sugar
16 oz yogurt
1 c. heavy cream beat to stiff peaks 

1. Line bottom of 9 inch springform with parchment paper and then spray with cooking spray on the bottom and sides. Set aside.

2. Blend diced strawberries and honey until smooth to create a strawberry purée.

3. Beat the cream cheese separately until smooth and creamy. Add the powdered sugar and yogurt. Mix until well combined and creamy. Add the strawberry puree. Mix until smooth. Fold in the whipped heavy cream.

4. Prepare the crust by combining the graham cracker and pretzel crumbs, brown sugar, and butter and mixing thoroughly.

5. Pour the crumb mixture into the springform pan and press the crumbs down into an even layer on the bottom of the pan.

6. Pour the pie filling into the pan over the prepared crust.

7. Place the pie into the freezer and allow to freeze overnight. Prior to serving let pie sit out on the counter to warm for about 5 minutes.

Monday, July 6, 2020

Frozen Yogurt Recipes

3 c. frozen blueberries
⅔ c. yogurt 
2 Tbsp honey 
1 tsp lemon juice 

3 c. frozen raspberries 
⅔ c. yogurt
2 Tbsp honey 

Peanut Butter Banana 
2 large ripe bananas 
½ c. yogurt
½ c. peanut butter 

Blend all ingredients in a food processor and freeze for 1 hour

Monday, June 1, 2020

Recipe for Overnight Oats

½ c. of rolled oats
½ c. of yogurt
½ c. of milk
2 Tbsp honey
1 Tbsp chia seeds (optional)
Toppings, as desired (e.g., berries, bananas, almonds) 

1. Add ingredients to a jar or container and stir together. 

2. Refrigerate overnight or for at least five hours. When ready to eat, add additional milk or yogurt to reach desired consistency and finish with your favorite toppings. 

Monday, May 4, 2020

Recipe for Lassi

5 c. White Mountain Foods Bulgarian Yogurt
5 cardamom pods
6 Tbsp honey
1 Tbsp rose water
⅛ tsp nutmeg

Remove seeds from cardamom pods and crush seeds. Blend 3 cups yogurt, crushed cardamom, and honey in an electric blender. Beat remaining yogurt well in a bowl. Add remaining yogurt to contents of blender and mix well. Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg. Serves 4.

Monday, February 17, 2020

"Screaming Happy"

I am writing to tell you just 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. I fill them with wonderful things and use them to share stuff like cacao powder. Can you tell I’m a fan? A big fan. LOVE U White Mountain. —Judy

Friday, February 14, 2020

Happy Valentine's Day

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 400. Put Feta cheese in a bowl and crumble it using a fork. Add the egg, strained Bulgarian yogurt and baking soda. Mix until all ingredients are well blended. Prepare a medium size cake pan by brushing bottom and sides with melted butter.

Place a clean kitchen towel on your counter or table top. Place one filo sheet onto the towel. Brush the exposed side of the filo sheet with melted butter, then spoon on small dollops of the feta mix. Once done, 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 following 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!

Wednesday, February 5, 2020

A Little Taste of Home

We encounter a lot of people from around the world who have either moved to the USA or are visiting who take the time to write and tell us how finding our yogurt was like finding a little taste of their home country. We take pride in making only real, traditional yogurt, and we are so happy to be welcomed as a part of your lives!

Monday, January 27, 2020

So Good

I’m from the Netherlands, but I moved here four years ago when my twin boys were about to be born here in Austin. Back in the Netherlands, yogurt is popular; plain white yogurt is what I’ve been eating all my life. After moving here to the US, I’ve been trying to find something similar to Dutch yogurt, but almost all the yogurt here has been sweetened.Last week I was at “our HEB” on East 7th, and I found your huge 128 ounce jar of Bulgarian yogurt. I immediately bought two; my backpack wouldn’t fit more (I usually bike down 6th to the grocery store). The yogurt is soooooo good. SO GOOD. It’s like being back in NL [the Netherlands]. After four-and-a-half days, my sons and I half-finished one 128 ounce jar. Both my boys also love your yogurt. Thank you very much for your time, and thanks a lot for making really delicious yogurt! —Robert, Xavi, and Ethan

Friday, January 24, 2020


1 c. White Mountain Foods Bulgarian Yogurt
¾ c. whole wheat flour
½ tsp aluminum-free baking powder
1 tsp baking soda
1 Tbsp honey
1 tsp salt
1¼ c. milk
2 eggs, beaten (or equivalent amount of egg substitute)
¼ c. vegetable oil

Sift together the flour, baking powder, soda, honey, and salt. Combine the yogurt, milk,
eggs, and oil. Pour the liquids into the dry ingredients; mix until combined. Ladle the batter onto a hot greased griddle. Fry until golden brown, flip the pancakes, and repeat with the remaining batter. Serve with your favorite toppings.

Monday, January 6, 2020


I love that your yogurt is fermented for 24 hours. I’ve been fermenting mine for 24 hours in my yogurt maker to get the most probiotics, lactose free, but yours tastes so much better! Plus, it’s nice to have this choice when I can’t make my own. —Ann

After moving to Southern California recently, I’m beyond ECSTATIC to find out that your beloved yogurt is sold at Lassens nearby. I used to buy it in San Antonio when I lived there many years ago. I can’t say enough about your yogurt. Thank you so much for making a healthy, quality product! —Sylvia

Friday, January 3, 2020


4 c. shredded cabbage (both purple & green)
1 c. shredded carrots
½ c. thinly sliced green onions
⅔ c. nonfat plain White Mountain Foods Bulgarian Yogurt
1 Tbsp lemon juice
2 Tbsp apple cider vinegar
2 Tbsp honey, warmed
¼ tsp celery salt
pinch of salt and freshly cracked black pepper
Optional ingredients: 
½ peeled & cored green apple, shredded
lemon zest
1 Tbsp dill

Combine the cabbage, carrot, and green onions in a large bowl, and toss to combine. In a separate bowl, whisk together yogurt, lemon juice, vinegar, honey, celery salt, and a pinch of salt and pepper until combined. Taste; season with extra salt and pepper if needed. Pour the Greek yogurt mixture into the cabbage mixture and toss until evenly combined. Serve immediately or cover and refrigerate for up to 4 hours.