history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

The Introduction, by Stephen, begins: “The thing about our
cookbook is we don’t want to be faddish or cultish or scare
people off. We just honestly want them to know how to make
it on vegies, even somebody who doesn’t particularly have
a moral reason for being a vegetarian, but just wants to eat
a little cheaper, or somebody who learns to be a vegetarian
to loose weight, ‘cause you maintain a really healthy natural
weight on vegetables... The main thing is that we’re absolute
vegetarians. We don’t do meat or milk or eggs or cheese or
fi sh or fowl.”
“You can increase the world’s food supply by being
a vegetarian. So its good for everybody else, its good for
the individual for health, and its good for the soul and the
spirit not to be involved in killing. And I understand that
vegetables are alive, but like I’ve said before, I’ve been to
pig stickings, and I’ve been to rice boilings, and rice boilings
have better vibrations than pig stickings.”
Photos show: Facing title page: People planting white
potatoes at the edge of a large fi eld in front of the woods.
The lady in front is Sylvia Tepper, Robert Tepper’s wife.
Pages: (1) Little Susannah Frohman eating a rolled up
soybean tortilla. (3) Stephen Gaskin. (18) Ruth Thomas,
making lunch in the kitchen of the only house on the
property when Farm folks fi rst came here. It housed The
Farm’s clinic, school, bank offi ces, and receptionist for a
number of years until other facilities were built for these
purposes. Ruth could make a mean soybean burger (which is
pictured). (23) Laurie Sythe making potato soup on the other
side of the same kitchen Ruth was pictured in. (35) Poblano
chili plants. (60-61) Tempeh sliced to be round to fi t on buns,
resting on a plate (L) and a tray (R). (64). Uncle Bill (age 82,
center, surrounded, from left by: Marilyn Keating, Jeffrey
Keating, Ruth Thomas, Patrick Thomas, Uncle Bill, Joel
Kachinsky, Roberta Kachinsky, Bruce Moore, Roslyn Moore
{holding baby Sam}. All at their home on Schoolhouse
Ridge. The house, named “Kissingtree,” was originally
built for Stephen and family, but he declared it “too fancy”
for him, and he passed it on to this group {women were
mostly schoolteachers in our school}). (67) Janice Hunter
making stir fry at the Tower Road House kitchen. (68) John
Hurgeton drinking a glass of soymilk on a construction site
somewhere. (71) Sue Ellen, who worked in The Farm’s soy
dairy, holding a glass of soymilk and relaxing. (89) Sour
soymilk Danish pastry. (106) Jars of canned goods stored at
the Farm’s canning facility. Thanks to Cynthia Holzapfel for
providing photo captions.
Illustrations appear on almost every page: On the front
cover is a color illustration of a basket full of vegetables on
a quilt. Many of the pages have illustrated borders or unique
illustrations (line drawings) (fl owers, plants, leaves, a pot of
steaming food, psychedelic designs, native American motifs,
etc.) where there would otherwise be empty space. Pages:
(10) A Farm member eating, with one hand, a tortilla wrap
fi lled with cooked whole soybeans. (20) A young woman in
HISTORY OF SOY YOGURT & CULTURED SOYMILK 123
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a kitchen facing the stove. (28-29) Illustrations of two Farm
members making pizza. (65) Uncle Bill in a kitchen stirring a
pot. (81) A pitcher labeled “Soy Milk.” (83) An old-fashion,
hand-turned ice cream machine for making Ice Bean. (88)
Sour soymilk Danish pastry. (95) A happy man and a woman
eating bagels. The man’s fi nger, pointing up, serves as a
bagel holder. Yum! (100) Overhead view of a round table
with ten people eating. (105) A vase full of kitchen utensils.
(113) A lady holding a cake–a very favorite recipe on The
Farm. (120) A lady rolling out dough on a table.
Note 1. This book played an important role in
introducing soyfoods (especially tempeh and soy ice cream),
as well as a vegan diet, to America.
Note 2. This is earliest publication seen by The Farm
that contains a tempeh recipe.
Note 3. This is the earliest document seen (Oct. 2008)
that contains the word “vegies” (one of two documents).
Note 4. This is also the earliest document seen (Oct.
2008) that uses the word “barbeque” or “barbequed” rather
than the standard “barbecue.” Address: Summertown,
Tennessee.
266. Mital, B.K.; Steinkraus, K.H. 1975. Utilization of
oligosaccharides by lactic acid bacteria during fermentation
of soy milk. J. of Food Science 40(1):114-18. Jan/Feb. [29
ref]
• Summary: Oligosaccharides (raffi nose and stachyose)
cause fl atulence when consumed by humans; therefore their
removal from soy milk by fermentation would be desirable.
This study found that lactic acid bacteria possessing the
enzyme alpha-galactosidase utilize galacto-oligosaccharides
contained in soy milk. “Thus, lactic fermentation can be
used to reduce raffi nose and stachyose contents which are
believed to contribute to fl atulent properties of soybeans.”
However, rapid utilization of sucrose resulted in a pH low
enough to inhibit further utilization of fl atulence-causing
saccharides, and this proved to be a limiting factor in their
complete removal.
Contains 8 fi gures, including 2 gas chromatograms,
4 graphs of changes in bacterial numbers with time, and 1
graph show mannitol increases as sucrose decreases during
fermentation.
Soy milk (91.63% moisture) contains 0.48% sucrose,
0.07% raffi nose, and 0.39% stachyose. Address: Dep. of
Food Science & Technology, Cornell Univ., New York State
Agric. Exp. Station, Geneva, NY 14456.
267. Ferrier, L.K. 1975. Simple processing of whole
soybeans. INTSOY Series No. 6. p. 178-88. D.K. Whigham,
ed. Soybean Production, Protection, and Utilization:
Proceedings of a Conference for Scientists of Africa, the
Middle East, and South Asia (College of Agric., Univ. of
Illinois at Urbana-Champaign). [17 ref]
• Summary: A review of the work at the University of