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

fl our, edible groundnut protein isolate, edible full-fat soy
fl our, edible medium-fat soy fl our, edible low-fat soy fl our,
edible soy protein isolate, edible sesame fl our (expeller
pressed or solvent extracted), etc. Drafts are in progress
for protein based beverages, non-dairy yogurt, non-dairy
ice cream, etc. A portrait photo shows K.T. Achaya.
Address: Executive Director, Protein Foods and Nutrition
Development Assoc. of India, Bombay.
296. Bates, Cynthia; Lyon, Alexander; Sorenson, S.;
Keller, B.; Jenkins, Suzy. 1976. Beatnik tempeh making.
Summertown, Tennessee: The Farm. 20 p. Undated. 28 cm.
Mimeograph. [8 ref]
• Summary: Contents: Abstract. Introduction. Methods
of preparing inoculum: Pure culture propagated on rice
(California, Kentucky), dry inoculum (Tennessee), inoculum
grown on sweet potatoes (Tennessee), serial transfer
(Tennessee).
Methods for making tempeh: Making tempeh at home
(5 lb.; soaking the beans, splitting the beans, second boiling,
cooling the beans, inoculation, incubation), making tempeh
for a large family group (about 4 kg [8.8 lb] per day),
community scale production (25 kg [55 lb], Tennessee),
commercial production in California (10 kg. [22 lb] per day).
soy pulp [okara] tempeh. Quality control. A table compares
“good tempeh” with “bad tempeh” in terms of texture, color,
odor, uniformity, and taste. Tempeh is a great favorite on the
Farm and easily digested.
Recipes for tempeh: Indonesian fried tempeh. Tempeh
burger. German tempeh sandwich. Albert’s tempeh topping.
The great potential of tempeh. Expanding our tempeh
operation (on the Tennessee Farm). Some facts about tempeh
and food. References. Acknowledgement.
“Introduction: The Farm is a non-denominational
religious community of 1,100 men, women and children
living in southern Tennessee. We also have a dozen smaller
communities living in other parts of the U.S., also in Canada,
Europe and Guatemala. We are complete vegetarians: we
eat no meat, eggs or dairy products because we found out
that, on the average in the U.S., it takes eight pounds of
feed protein to produce one pound of meat protein. We
believe that by being vegetarians we can utilize our planet’s
resources more effi ciently, and this make more food available
for our hungry world.
“Over the last fi ve and one-half years that we’ve been
together, we’ve developed a tasty, nutritious diet of beans
and grains that centers around soybeans as a protein source.
We have a soy dairy that produces 120 gallons of soy milk
fresh each day to supply our community. The Soy Dairy
also makes soy yogurt, soy cheese and Ice Bean (soy milk
ice cream) from the soy milk. We love the good tasting,
versatile, high protein soybean and one of our favorite ways
of eating it is the fermented product, tempeh. At present our
communities are making tempeh in Tennessee, California
HISTORY OF SOY YOGURT & CULTURED SOYMILK 135
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[San Rafael], Colorado, Kentucky, New York, and Louisiana
[Houma].”
“We plan to increase tempeh production on the
Tennessee Farm to 135 kg. daily for the community, and to
introduce it to neighboring towns.” “Our Colorado Farm
makes solar dehydrated tempeh chips for soup mix, and this
operation could be expanded or duplicated.”
“Acknowledgement: We would like to thank Don
Wilson for the information on the California Farm method
of making tempeh and inoculum.” Thanks also to Diane
Darling, “the Farm Tempeh Crew, and friends who’ve
helped: Debra Heavens, Valerie Epstein, Paul Meltzer,
Maureen Hale, Deborah Stevenson, Laurie Sythe, David
Handel, JoAnn Else, Paula Denton, and Corey Ford.
Later summarized as “Utilization of Tempeh in North
America” in K.H. Steinkraus, ed. 1983. Handbook of
Indigenous Fermented Foods. New York: Marcel Dekker. p.
48-50. Address: The Farm, Summertown, Tennessee.
297. Farm Food Company. 1976. August. New soyfoods
restaurant or deli. 820 B. St., San Rafael, CA 94901.
• Summary: Shurtleff & Aoyagi. 1976. Sept. Tofu & Miso
America Tour Itinerary. Contact: Kathleen Sandler.
Questionnaire fi lled out by Robert & Constance Dolgin.
1980. Jan. The Farm Food Co. in San Rafael opened its deli
in about Aug. 1976, and the same month started making
tempeh, tofu and soymilk. Shurtleff & Aoyagi visited in
Sept. 1976. A list is given of dishes containing soyfoods
served at the deli during its fi rst year in business: Fried
tofu sandwiches, tofu salads [like eggless egg salads], tofu
salad dressings, and tofu cheesecake; tempeh burger, deepfried
tempeh cutlet, tempeh with creamy tofu topping, and
Indonesian delight (tempeh strips with peanut butter and
miso sauce over rice); soymilk ice cream, soymilk shakes,
soy yogurt, soymilk mayonnaise, and soy whipped creme;
soybean stroganoff and burritos; TVP chili; and Vege-Links
(canned Loma Linda meatless hot dogs). Also for sale at the
food store were packaged tofu, soymilk, tempeh, soy mayo,
and Ice Bean [soy ice cream], all made in the same building.
Shurtleff & Aoyagi. 1982. Report on Soyfoods Delis,
Cafes & Restaurants. p. 3.
Laurie Sythe Praskin. 1985. “The Farm soy history:
An overview.” States (p. 3) that it was named “Farm Foods
Cafe.”
Note 1. This is America’s fi rst “soy deli,” offering a host
of highly creative and delicious recipes, served at a counter
or tables.
Note 2. At this deli was developed and made the world’s
fi rst “Tofu Salad,” which would soon (made by various
companies, including Farm Foods in San Francisco) become
one of America’s fi rst popular tofu products, widely called
“Eggless Egg Salad” (1977), “Tofu No-Egg Salad” (1978),
and “Missing Egg Salad” (1978). Address: San Rafael,
California. Phone: 415-454-3797.