Mountain High Yoghurt Frequently Asked Questions

General Questions	Questions about Ingredients
How is Mountain High different? Pregnancy nutrition Lactose intolerance Why "Yoghurt" with an "h"? Can I cook with it? Shelf life/expiration date Recycling containers What's that liquid? Variations in thickness What does "Cultured in the Cup" mean? Cooking with Yoghurt	Allergens No antibiotics What does "all natural" mean? Calcium Cultures: What Kinds? What does the "Live & Active Cultures" logo mean"? Is there sugar in Plain? Gluten-free Gelatin/Kosher Milk—Pasteurized and homogenized What is rbST? Why is Mountain High rbST-free? Pectin Potassium With other natural flavors

General questions about Mountain High Yoghurt

What makes Mountain High Yoghurt different from other yoghurts?

To start with, Mountain High Yoghurt is all natural, with NO artificial sweeteners, flavors, colors, starches, or preservatives. It's also made only from rbST-free milk. Perhaps more importantly, it contains live & active cultures. Most commercial brands only contain the "starter cultures" L. bulgaricus andS. thermophilus. These cultures make milk into yoghurt. Mountain High's unique blend of the live and activecultures L. acidophilus, B. bifidus, and L. casei support your overall wellness.

Why is Mountain High Yoghurt so great for pregnant women?

During pregnancy, your diet choices affect both Baby and you, so it's important to load your caloric intake with nutrients. Mountain High Yoghurt helps you do that with all natural ingredients.

Can lactose intolerant people enjoy Mountain High Yoghurt?

For those with lactose intolerance, the live and active cultures in yoghurt actually aid in lactose digestion by producing the enzyme lactase, which breaks down lactose. So the lactose in yoghurt is mostly broken down, making it less problematic for lactose-intolerant people.

Why does Mountain High spell "Yoghurt" with an "h" instead of yogurt?

Yoghurt or Yogurt--both spellings can be found in the dictionary. "Yoghurt" is more similar to how the word is spelled in many European countries. Since it was first produced back in the 1970s, Mountain High Yoghurt has been made the Old World, all natural way, so our founders spelled yoghurt with an "h." Today we consider the "h" stands for healthy lifestyle or for the hundreds of ways you can use Mountain High Yoghurt to add nutrition to any recipe or meal!

Can I use Mountain High Yoghurt in my recipes?

Yes! You can substitute Mountain High Yoghurt for all or some of the higher-fat dairy ingredients, oil, or shortening in just about any recipe, including baked goods.

What is the shelf life/expiration date of Mountain High Yoghurt?

On our 6-oz., 32-oz., and 64-oz. cups you will find a "BEST BY" date printed on each lid, which refers to the expiration date. If refrigerated properly, we guarantee the yoghurt's quality up to this date. If opened before the expiration date, please keep the yoghurt refrigerated and consume it within 10 days. After those 10 days or after the expiration date, the yoghurt is past its expiration and should be discarded. We recommend writing the date you opened it on the lid so that you know.

Can I recycle Mountain High Yoghurt containers?

Yes, at certain facilities, and you should! But first we encourage you to reuse them if you can. For great ideas about how to reuse and recycle Mountain High Yoghurt tubs and lids, check out our Facebook page to get and share creative ideas! And thank you for caring about the environment!

Why is there sometimes a yellowish liquid in my Mountain High Yoghurt?

The yellowish liquid you find in your Mountain High Yoghurt after scooping some out is whey, a natural milk by-product. When you "cut" into our thick, creamy yoghurt, it releases this whey since it is not stabilized with Starch or Gelatin. This whey contains nutrients like protein, and is therefore very nutritious for you. Just stir it back into the yoghurt to make sure you get all the nutritional benefits or use as a liquid substitute to add protein to recipes that call for milk. Try this in our Cranberry Nut Muffins recipe!

Why does the thickness of Mountain High Yoghurt sometimes vary?

Making all natural yoghurt is an art as much as it is a science. The yoghurt's texture and density are influenced by many variables which must be controlled to create a thick, creamy, and smooth yoghurt. Variations in temperatures, relative humidity, storage conditions, and even the cows' diet (winter feed versus summer feed) can affect the yoghurt's consistency. All Mountain High Yoghurt leaves our plants in prime condition, but we cannot strictly monitor its handling en route to or at your local store. The thickness of the yoghurt does not affect taste or nutritional value.

What does "Cultured in the Cup" mean on the Mountain High packaging?

It means that we put milk and culture in the cup, seal it and put it in warm temperature conditions. Yoghurt bacteria convert milk into yoghurt in the cup making MH yoghurt that has thick and creamy texture.

Cooking with yoghurt

For more information about cooking with yoghurt click here.

Questions about Ingredients

Does Mountain High Yoghurt contain any allergens?

Mountain High yoghurt only contains the allergen Milk.

Are there antibiotics or penicillin in Mountain High Yoghurt?

No! It is prohibited by Federal law to add any antibiotics or penicillin to dairy products. All our milk is screened for antibiotics. If any traces of antibiotics are found, the milk is refused and reported to the State Dairy Commission & Milk Marketing Board. Of course, withholding antibiotic treatment from sick cows is in-humane. In the case of illness, a sick cow is isolated and her milk is not used for dairy products.

What does "all natural" mean to us?

There are absolutely NO artificial ingredients added to Mountain High Yoghurt. It does not contain any Aspartame (Nutrasweet), Splenda, or any other artificial sweetener. We use Crystalline Fructose to sweeten our yoghurt, which is a natural, fruit sugar. Mountain High does not contain any artificial growth hormones, either.

What is the calcium content of Mountain High Yoghurt?

Every 8-oz. serving of Mountain High Yoghurt contains at least 30% of the Daily Value recommended by the FDA for calcium. For specific amounts, please look up your favorite Mountain High Yoghurts in the Products section of this web site! To learn more about calcium, click here for Products.

What kinds of cultures does Mountain High Yoghurt contain?

Since we started making all natural Mountain High Yoghurt over 30 years ago, it has always contained our unique blend of live & active cultures: L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidus, and L. casei. (please pay special attention to the use of the word 'unique'.)

What does the "Live & Active Cultures" logo on Mountain High containers mean?

The "Live & Active Cultures" seal is issued by the National Yoghurt Association to indicate that the yoghurt bearing this logo contains a "significant amount" of live and active yoghurt cultures. A "significant amount" means at least 100 million cultures per gram are present in the yoghurt at the time of production. An 8-ounce serving of Mountain High Yoghurt contains at least 100 billion viable cultures at the time of manufacture.

If Plain Mountain High Yoghurt is unsweetened, why does it contain 15g sugar per serving?

The "sugars" listed in the nutrition label on our Plain yoghurt refers strictly to lactose, or naturally occurring milk sugar.

Is Mountain High Yoghurt gluten-free?

Yes, all Mountain High Yoghurt products are gluten free. If you are interested in learning more about gluten intolerance, please contact the Celiac Sprue Association (CSA), check out www.csaceliacs.org, or call 877-272-4272.

Does Mountain High Yoghurt contain gelatin? Is it Kosher?

No, it does not contain gelatin. All Mountain High Yoghurt items are 'Certified Kosher.'

Is Mountain High Yoghurt made with pasteurized and homogenized milk?

Yes, all the milk we use in our products is both pasteurized and homogenized before we add the cultures. We also use only Grade A milk in all our products, so you know you're getting the best!

What is rbST? Why is Mountain High rbST-free?

Recombinant bovine somatotropin (rbST) is an artificial growth hormone that some dairies inject into their cows to increase a cow's daily milk production by up to 10%. All pregnant and lactating cows naturally produce bovine somatotropin (BST) through their pituitary glands, but rbST is a synthetic version of this hormone. Although the FDA and other groups, including the primary manufacturer of rbST, have concluded through studies that "no difference can be shown between milk from rbST-treated and untreated cows," we know that many consumers prefer products with NO artificial growth hormones. As a producer of premium-quality yoghurt loaded with billions of live & active cultures—and as consumers ourselves—Mountain High has always made every effort to use only rbST-free milk in our yoghurt. Unfortunately, we occasionally faced supply issues.
Now we are proud to announce that all our yoghurts are rbST-free! Look for the "No artificial growth hormones" announcement on our new lid. When you see it, you'll know the yoghurt inside is rbST-free! With improved animal husbandry practices, we hope the use of rbST will continue to decline. In the meantime, we are proud to offer you all natural, rbST-free premium yoghurt!

Pectin

Pectin is naturally found in fruit. Mountain High adds pectin as a stabilizer to give the yoghurt holding power so that the whey is not so easily released.

Potassium

Potassium, a mineral that helps normalize blood pressure occurs naturally in the milk we use for our yoghurts. For specific amounts, please look up your favorite Mountain High Yoghurts in the Products section of this web site.

What is meant by "with other natural flavors" on the Mountain High container?

The "other natural flavors" used in Mountain High Yoghurt are naturally derived and are indicated as part of the product name.