Friday, January 24, 2020


1 cup White Mountain Foods Bulgarian Yogurt
¾ cup whole wheat flour
½ teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 tablespoon honey
1 teaspoon salt
1¼ cups milk
2 eggs, beaten (or equivalent amount of egg substitute)
¼ cup 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 cups shredded cabbage (both purple & green)
1 cup shredded carrots
½ cup thinly sliced green onions
⅔ cups nonfat plain White Mountain Foods Bulgarian Yogurt
1 tablespoon 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.