1. 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. But Mountain High's unique blend of the live, active and probiotic cultures L. acidophilus, B. bifidus, andL. casei support your overall wellness. Click here to learn more.

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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 while also avoiding any artificial ingredients. Click here to learn more.

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Can lactose intolerant people enjoy Mountain High Yoghurt?
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. Click here to learn more.

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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 or for the hundreds of ways you can use Mountain High Yoghurt to add nutrition to any recipe or meal!

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Can I freeze Mountain High Yoghurt?
Mountain High Yoghurt can be frozen to make a smooth, creamy treat. When frozen, however, the live & active cultures go dormant. After thawing the yoghurt, just a small amount of the cultures don't come back to life, so you maintain most of the benefits of the live & active cultures when you freeze it. The texture may be affected when the product thaws, but the nutritional value is the same.

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Can I use Mountain High Yoghurt in my recipes?
Yes! You can substitute Mountain High Yoghurt for all or some of the high-fat dairy ingredients, oil, or shortening in just about any recipe, including baked goods. Click here to learn more.

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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.

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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, and to learn what they are made of and why, please visit our Green Initiative page. And thank you for caring about the environment!

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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 with live & active cultures, it releases this whey. That actually shows you that the cultures are truly alive and active. This whey is full of nutrients like protein, and therefore very healthy 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!

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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.

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What does “Cultured in the Cup” mean on the Mountain High packaging?
Because our yoghurt is “cultured in the cup” rather than in big vats, its texture is naturally thick and creamy throughout. Other brands produce yoghurt in huge vats, then stir it and pump it into little cups. The pumping changes the texture, so “vat set” yoghurt needs more starch and/or gelatin added to it to give it body. Because Mountain High Yoghurt is in liquid form when it’s poured into the cup, it needs much less starch and no gelatin to develop its beautiful texture.

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Cooking with yoghurt
For more information about cooking with yoghurt click here. 

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2. Questions about Ingredients in Mountain High Yoghurt

Does Mountain High Yoghurt contain any allergens?
Mountain High Yoghurt does not contain any nuts or gluten, and no food containing nuts or gluten is produced in our facilities. Our yoghurts do not contain eggs, but other products with egg ingredients are produced in the same plant during certain seasons (i.e., eggnog during the winter holidays). The egg products are on completely different production lines, but eggs are stored in the same coolers as Mountain High Yoghurt ingredients and products.

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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.

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What does "all natural" mean?
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, low glycemic fruit sugar. Mountain High does not contain any artificial growth hormones, either. Click here to learn more.

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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 and here for Calcium.

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Is Mountain High Yoghurt a low-cholesterol food?
With the exception of our Original Style Yoghurt-a whole milk product that contains 10% of the Daily Value (DV) recommended by the FDA for cholesterol-our yoghurt products contain 5% or less of the DV per serving and are therefore low-cholesterol foods. Furthermore, the live & active cultures in Mountain High Yoghurt inhibit the re-absorption of cholesterol in the body. Click here to learn more.

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Why does Mountain High Yoghurt contain crystalline fructose? What is it?
Mountain High uses only crystalline fructose, a naturally occurring fruit sugar made from corn, in all our flavored varieties (our Plain Yoghurt is not sweetened). Fructose has the advantage of being absorbed into the blood stream at a slower rate than other sugars, and is thus metabolized more slowly in the body (see "low glycemic" question below). It does not cause an insulin "crash" (blood sugar levels spike, then drop suddenly) like sugar can. Additionally, fructose has a higher sweetening effect than sucrose or high fructose corn syrup, which means we can use less for the same sweetening effect. The result is there are fewer calories in foods with fructose than those that contain sucrose and/or corn syrups. Click here to learn more.

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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, andL. casei.

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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. Please visit http://www.aboutyogurt.com/Live-Culture for more information.

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What does "low glycemic" mean?
The glycemic index (GI) is a way to measure blood sugar (glucose) levels. A low GI (55 or less) tells you that the food breaks down slowly, releasing glucose gradually into the blood stream. A high GI (70 or more) means that the food breaks down quickly after digestion, causing blood glucose to rise quickly and insulin levels to surge. Chronic high levels of insulin may increase appetite, create sugar cravings, and promote fat storage, making it difficult to lose weight. A low glycemic food keeps you full much longer, prolongs physical endurance, can improve diabetes control, and can ultimately help people lose weight.

Crystalline Fructose has a glycemic index of 23, making it a low glycemic sweetener. Compare that to 65 for table sugar and 58 for honey. Even though it would be cheaper to use other sweeteners in our yoghurt, we think our customers' health calls for the best: Crystalline Fructose. With the exception of Plain Mountain High Yoghurt, our yoghurts are sweetened with Crystalline Fructose.

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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.

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Is Mountain High Yoghurt gluten-free?
Yes, all Mountain High Yoghurt products are gluten free. By Federal Drug Administration (FDA) standards, all Mountain High Yoghurts are free of any wheat, rye, oats, and barley, therefore "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.

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

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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!

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Are the Mountain High Cows that make the milk for your yoghurt happy and healthy?
While we've yet to learn how to speak "moo,' we suspect the cows that make the milk for our yoghurt are happy and we know they are healthy.  The co-ops that provide the milk to us assure us that the cows are well-fed, have access to plenty of fresh air and water and receive top-notch medical care.  They have plenty of "free time" to interact as a herd and lay around chewing their cud (which is very important for a mama cow, so she can rest and produce lots of milk--remember, the farmers do NOT use any hormones to boost milk production).  Most importantly, the farmers always milk on time, or there would be a "moo" -mentous outburst of discontent!

While the national trend in dairy farming has been ever larger farms and fewer of them, the average herd size for the Colorado farm is about 900.  That is smaller than the more common size farm, with 1,000 to 5,000 cows.  While we wish we could profile one happy cow living in splendor with a personal fitness trainer and nutrition consultant at her disposal, it would be kind of tough to supply half the nation with enough wholesome all natural Mountain High Yoghurt with just one cow.  So we rely on thousands of happy and healthy cows to bring everyone the yoghurt they love.  And when they aren't lactating, the cows are resting and enjoying life, until they are ready to serve you once again.

Click “Back to the Top” to see our other Milk FAQs.

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Does Mountain High make its yoghurt with organic milk?
As you may have noticed while shopping, organic milk usually costs more, so its exclusive use would increase our price significantly. At Mountain High, we strongly believe that good, nutritious food should be available for everybody, so we offer all natural yoghurt that is affordable and good for you.

The differences between organic milk and the milk used in Mountain High Yoghurt are fewer than you might expect. For example, organic milk production practices prohibit the use of antibiotics and synthetic growth hormones. The FDA prohibits the use of antibiotics in any milk, and 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. Additionally, Mountain High Yoghurt is rbST-free, meaning it does not contain any artificial growth hormones.

But what does it mean to produce milk with “no antibiotics”? It would be cruel (and is prohibited) to withhold medical treatment from a sick or ailing cow, so farmers of both organic and other milk treat animals as necessary for their health, but these cows are removed from production until all the medication is out of their systems. Their milk is not used for human consumption, whether it’s an organic farm or not.

On organic farms, cows must be fed 100% organic feed, and the addition of some vitamins is allowed. On the farms we buy milk from, our cows eat mainly corn and hay.

On organic farms, all cows must have access to the outdoors (although it is permitted to temporarily confine them to protect their health, ensure their safety, or to protect soil or water quality). Mountain High cows graze on beautiful fields throughout the West, enjoying plenty of sunshine, exercise, and fresh air and water every day.

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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!

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Pectin
Pectin is a natural soluble fiber found in fruit. It regulates intestinal function and can help to lower blood cholesterol levels. Mountain High adds pectin derived from apples and citrus fruits as a stabilizer. A stabilizer is needed to give the yoghurt holding power so that the whey is not so easily released. Without this natural stabilizer, the yoghurt would get runny as it gets older.

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Potassium
The mineral potassium is a vital nutrient that helps regulate blood pressure and muscle contractions, maintains water balance in body tissues and cells, and supports nerve and kidney function. The Daily Value (DV) recommended by the FDA for potassium is 3500 mg. Every 8-oz. serving of Mountain High Yoghurt contains at least 10% of the DV. All the potassium in our yoghurts occurs naturally in the milk we use to make them. It is not added to our yoghurts. For specific amounts, please look up your favorite Mountain High Yoghurts in the Products section of this web site.

A study in the Journal of Neurology reported that people with the least potassium in their diets were one and a half times more likely to have strokes as those with the most potassium. Other studies have shown that people who regularly consume high-potassium foods (such as yoghurt, avocados, and bananas) tend to have lower blood pressure than those who do not. Additionally, potassium-rich foods are recommended for active people to help prevent muscle cramping during physical activity.

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Sodium
Mountain High does not add any sodium or salt to our products. The sodium listed in the Nutrition Facts comes from the milk.

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What is meant by "with other natural flavors" on the Mountain High container?
The "other natural flavors" used in Mountain High Yoghurt refer to added fruit juice of the flavor noted in the product name. Strawberry Mountain High Yoghurt, for example, contains not only strawberry pieces, but also strawberry juice as "other natural flavors" to enhance the flavor of the yoghurt.

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Does Mountain High Yoghurt contain Vitamin A, Vitamin C, or Vitamin D?
We actually do not fortify the milk with vitamin D and this is why there should be no vitamin D in any MHY product. Vitamin A & C are naturally occurring in the fruit or even in the milk and this is why even OS plain shows 6% Vitamin A and 4% vitamin C. For more info, check the nutrition facts under the product section.

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