I am allergy to any form of corn product. I found Whole White Mountain Bulgarian Yogurt and it is not sweeten with corn, or grown from corn. I can now make toppings, use in Baking, or enjoy with...
White Mountain Foods
(32)
Photos
White Mountain Foods is a producer of natural probiotic Bulgarian yogurt in Austin, TX. Their commitment to purity shines through in their yogurt, which is free from thickeners, stabilizers, preservatives, and artificial additives, allowing the natural flavor of their superfood yogurt to stand out.
With a focus on quality, White Mountain Foods offers additive-free yogurt, ensuring it contains zero preservatives or hormones. They source their milk exclusively from local Texas dairy farms, such as Volleman Farms and Postmus Dairy, ensuring a single-source dairy product.
White Mountain Foods' yogurt is probiotic-rich, with up to 90 billion CFU's per serving, making it one of the highest available. Their 24-hour fermentation process results in deep, rich flavors and wholesome nutrition, reflecting their commitment to quality and tradition since the 1960s.
Generated from the website content
Also at this address
Reviews
The lids are so tight on the jar that I have to break the glass off of the top of the jar to get at the yogurt. I'm a senior. I wish companies would test their products on older adults. This...
Met a representative from their company promoting their yogurt. I was very impressed and look forward to trying their yogurt. One of my concerns is the fact that they don't use Raw milk. On their...
Is this actually ..... YOGURT??? Bought a pint of the "Bulgarian Style" at Fresh market.... and I'm CONFUSED... bigtime. Is this a yogurt or a yogurt drink? Watery to the point of not able to...
By far the best yogurt I've ever had...I remember something very similar growing up in India. So glad I found this. The fat free version is not my thing (too "light"...and no "mouth feel")...but...
You might also like
Partial Data by Infogroup (c) 2025. All rights reserved.
Partial Data by Foursquare.



