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

Note: This is the earliest document seen (Sept. 2012)
that mentions a non-soy, non-dairy yogurt–in this case
one made with cashew nuts. A sampling of the many other
soy-related recipes include: Moo-less ragout (with tofu,
soy sauce, and soy butter, p. 43). Vegetarian rolladen (with
cooked ground soybeans, p. 52). Good red meat (with gluten
or tofu, p. 53). Greenbutcher’s meatballs (with tofu, p. 57).
Mock Mac I (burger with soybeans, p. 64-65). Pineapple
pig (with tofu, p. 72). Half-calf (with tofu, p. 79). Surrogate
salami (with “bean pulp (residue from making Tofu)”
[okara], p. 125). Bumsteads: Two burgers for meat-totalers
(with tofu, p. 131). Meatless mincemeat (p. 142). Soybean
mustard (with soy sprouts, p. 165). Cow tow: Cowless milk
candy (with soy milk powder). Jersey bounce: A moo-juiceless
junket (with soy milk, p. 184). Bum bombe: Egg-less,
cream free (with soy cream, p. 184). Two 100% vegetarian
ice creams: Eggless, milkless (with soy powder, p. 186).
Many recipes also contain wheat gluten: Charisma:
Char-broiled bum steers (p. 48). Pig-less pork sausage (p.
70-71). Roast loin of veal (p. 80). Fake steaks: Two sham
schnitzels (p. 80-81). Vegetarian cutlets (p. 82). Mocking
birds I (p. 83). Fruit stew (p. 86). Sham lamb (p. 89). Sham
lamb curry (p. 91). Bum bunny (p. 97). Sweet breads (p.
121).
Aduki beans are used in Moo-less rice pudding (p. 183).
Sources of ingredients include: Walnut Acres, Penns Creek,
Pennsylvania 17862 (herbs, spices, oils, whole grains, fl ours,
seaweeds, etc.). Erewhon Trading Co., 342 Newbury St.,
Boston, Massachusetts 02115 (seaweeds and general goods,
grains, beans, vegetables, seeds, etc.). Shiloh Farms, Route
59, Box 97, Sulphur Springs, Arkansas 72768. Arrowhead
Mills, Box 866, Hereford, Texas 79045. Dynamic Nutritional
Products, P.O. Box 528, North Hollywood, California 91603
(Milk-free yogurt culture. Trade names: Soyadophilus and
Theradophilus).
Sample quotation: “... traditional American reliance
on meat, particularly beef, is perhaps the single largest
ineffi ciency in world dietary patterns...”–New York Times
Oct. 25, 1974. Address: Wilton, Connecticut.
281. Kloss, Jethro. 1975. Back to Eden. Santa Barbara,
California: Woodbridge Press. xx + 684 p.
• Summary: After the copyright for the original 1939 edition
of Back to Eden expired in 1967, the Kloss family, because
of a complex set of circumstances, neglected to renew it.
The book then went into the public domain. Woodbridge
Press decided to publish it as a facsimile edition, but with
pages xiii–xx of the front matter containing a new chapter
titled “Jethro Kloss–the man and the legend” by Promise
Kloss Moffett.” It was billed on page 1 of that chapter as
“An exclusive feature only in this Kloss family edition. An
intimate, personal account by his daughter.” This chapter
contains four photos: (1) “Jethro Kloss in his early years
of teaching and healing.” (2) “Jethro Kloss with Amy, his
HISTORY OF SOY YOGURT & CULTURED SOYMILK 131
© Copyright Soyinfo Center 2012
second wife, in Minnesota with his daughter, Promise; her
daughter, Mabel; and their fi rst child, Lucille.” (3) “Jethro
Kloss operating men’s hydrotherapy treatment room at Home
Sanitarium.” He is dressed in a sort of white togo; a patient
is inside a large cylindrical chamber (resembling but larger
than a 55-gallon drum with a horizontal axis) apparently
fi lled with steam. (4) Labeling and packing cereal foods in
Kloss’ Tennessee manufacturing operation. On the cover
of the paperback edition they put the famous Michelangelo
scene from the Sistine chapel of God reaching out to touch
Adam’s extended fi nger, thus transmitting the gift of life.
New text was added to the cover: “The complete text. A
public domain edition. Not authorized by the Kloss family.
The classic Back to Eden belongs to the public. There is
‘provision in Nature for all the ills of man... and a remedy for
every disease.’ The secrets of Natural Healing made plain by
the preeminent leader of the natural health movement. Herbs,
foods, treatments. World’s best-known health book!”
On the cover of the hardcover edition was written “The
Kloss family heirloom edition. The classic guide to herbal
medicine, natural foods, and home remedies. The copyright
page stated: “Copyright 1972, 1973, 1974, 1975 by Promise
Kloss Moffett, Eden Kloss, and Doris Gardiner.
On the title page was written: “With exclusive features
only in this Kloss family edition. American herbs for
pleasure and health: natural nutrition with recipes and
instructions for living the Edenic life.”
For the bitter-sweet story of how this book came to be
published, see interview with Doris Kloss Gardiner (Nov.
1990).
282. Kulvinskas, Viktoras. 1975. Survival into the 21-st
century: Planetary healers manual. Omangod Press, P.O. Box
255, Wethersfi eld, CT 06109. 323 p. Cover illust. by Peter
Max. Introduction by Dick Gregory. Index. 28 cm. [259* ref]
• Summary: This book is about sprouts, sprouting, and a
vegetarian live-foods diet. It is a catch-all of New-Age/
dietetic ideas assembled with the uncritical journalistic eye
of a supermarket tabloid. Concerning soybeans the author
states (p. 71): “The soybean is one of the most versatile
foods. It is among the few seeds that have an alkaline ash. It
will sour just like milk. Sprouted, it makes a delicious cheese
and yogurt. It keeps well and can be bought organically
grown for as low as 16 dollars per 100 pounds. Sprout for
three days. Refrigerate. The best use of soybean sprouts is
in making yogurt.” On p. 257 is a recipe for Seed Yogurt
(1 cup seeds plus 2 cups Rejuvelac). The preferred seeds
are sunfl ower seeds. “A very bland, delicious yogurt can be
made from sunfl ower alone, or from a mixture of cashew,
almond, soy, pumpkin, and/or sesame... If using soybeans,
soak them for at least 24 hours, changing water every 4
hours, fi nally draining. Blend to a creamy consistency using
equal parts water and soybeans. The ferment has a delicious,
sour taste. It is nutritionally superior to tofu and much less