Fermented for a full 24 hours, White Mountain's Bulgarian Yogurt is tangier and more pourable than most American yogurts — closer to what you'd find in Eastern Europe than in the grocery store dairy case. Eat it plain, spoon it over fruit, use it as a base for dressings and dips, or cook with it anywhere you'd use sour cream.
Austin, TX
White Mountain was founded by Reed Murray, who came up through Austin's early natural foods scene in the 1970s before establishing Purist Foods, Inc. in the 1980s and bringing White Mountain Yogurt under its umbrella. The company has remained family-owned across three generations, with Hannibal Murray currently leading the operation. The yogurt is made the traditional Bulgarian way: milk, live cultures, and a 24-hour fermentation, with nothing else added. No thickeners, no stabilizers, no sweeteners. Milk is sourced exclusively from Volleman Farms and Postmus Dairy, both Texas operations, and production takes place in Austin. The line includes whole and non-fat options in both conventional and USDA Certified Organic versions, all sold in glass jars.
