I discovered White Mountain Bulgarian Yogurt after reading Gut Balance Revolution, by Gerard Mullin, MD of Johns Hopkins University School of Medicine. As a daily consumer of plain yogurt for the last 25 years, I’ve tried more than my fair share of brands. White Mountain’s Whole Milk is my very very  favorite. You can find this creamy delight at PCC Natural Markets, Ballard Market, Town & Country Market, Metropolitan Market, and Ken’s Market on Queen Anne (only the Whole Milk Yogurt at Ken’s). Many Whole Foods have it in stock.

Wikipedia says yogurt probably dates back to 5000 BC. Writings about yogurt began in AD 79. For centuries it’s been part of the cuisines of Greece and Turkey. But is was a Bulgarian microbiologist and physician (Dr. Stamen Grigorov) who first discovered Lactobacillus bulgaricus bacillus–the bacteria responsible for producing natural yogurt.

White Mountain Bulgarian Has The Highest Number of Active and Live Cultures of Any Commercial Yogurt.

According to New York City nutritionist Dr. Loren Marks, White Mountain Bulgarian yogurt has the highest number of active and live cultures per serving of any commercial yogurt, containing 90 billion CFUs (colony-forming units) per one-cup serving (Gut Balance Revolution, p.125). It’s fermented for a full 24 hours and sells for $5.99 for a standard quart jar. All White Mountain Yogurt is organic without any added sweeteners or thickeners.

White Mountain is Delicious, Especially the Whole Milk Yogurt  (only 5 g of carbs and 140 calories with 13 g of protein for a one-cup serving).

I am no fan of whole milk anything (too rich for my stomach) but this yogurt is an exception. It’s tart and creamy without being thick. All of my friends I’ve offered a sample to have fallen in love with its taste, and most of them were also exclusively nonfat yogurt eaters.  While White Mountain’s Nonfat is a scrumptiously tart yogurt, I routinely over ate it probably because it was so light (only 90 calories) and had a few more carbs. The Whole Milk has more protein and fewer carbs and lets me feel satisfied with about half the quantity.

It’s not just for your morning yogurt either. When you need a dessert, consider a jar of White Mountain to have on hand and add a few berries or a slice of summer stone fruit. Better yet, roast those fruits and then add them to the yogurt for something extra special.
Standard directions for roasting fruit: 350 degree oven, 30 minutes, sheet pan lined with 2 pieces of parchment paper, fruit cut into about 1 inch slices or pieces and lightly salted.

Last winter we added our Roasted Mandarins and Peppers to a Greek Yogurt for a big flavor bump. Those went into a  375 degree oven and were tossed with a bit of olive because the mandarin peels were included.