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

holding up a hand with the index fi nger pointing up.
(4) “These helpful miniature plants, by secreting
enzymes, that act on the parent food [substrate] create
new foods.” An illustration shows a small critter, driving a
tractor over a cake of tempeh, spraying enzymes on the food
(as some farmers might spray agrichemicals). (5) “They
are good nutritionally and often have better taste, texture,
digestibility and keeping properties.
(6) “Now, from Indonesia, another new fermented food.
It’s tempeh! (pronounced TEM-py or TEM-pay). (7) Yes,
it’s tempeh, a mild white cake of solid soybeans–Those
high-protein, low-cost beans that farmers feed to their cows!
(8) First, soybeans are cooked lightly, drained and cooled,
sprinkled with tempeh starter, wrapped in wax paper or
plastic, and left in a warm place for about a day.
(9) “When it forms, the new tempeh is ready to be
quick-cooked or frozen for future meals. It can be fried,
boiled, baked, stewed or frozen for different fl avors. Now
you can prepare tempeh at home and have it as an instant
main dish any time you want! (10) Order soybeans, starter,
and our instruction booklet separately or ask for our
complete kit. Free instructions for making tempeh at home.”
An illustration shows a packet of tempeh starter. The fi nal
frame shows the Farm Foods logo. The leafl et is designed to
be folded crosswise into thirds and mailed. On the back is an
order form (with prices) and a photo of four kids eating and
enjoying tempeh.
Note: An earlier version of this same cartoon strip, with
the same title, but undated (probably 1976 or early 1977) is
not quite as creative. The text is somewhat similar but there
is less promotion of products (only starter kits which are
$1 each). Farm Foods is not mentioned; the return address
is: Témpé, Box 156, Summertown, Tennessee 38483. It is
also printed with blue ink on white paper and designed to be
folded into thirds.
On the back is: (1) A table giving a detailed composition
of soybeans. (2) A bar chart showing “Per acre yields of
usable protein from different food sources” showing that
soybeans (at 356 pounds) are highest, whereas beef (at 20
pounds) is lowest. This chart is adapted from The Book of
Tofu (1975, p. 15). Address: 156 Drakes Lane, Summertown,
Tennessee 38483. Phone: (615) 964-3574.
333. Farthing, Bill. 1977. Odiyan country cookbook.
Emeryville, California: Dharma. xii + 211 p. Illust. by
Denise Anderson. Photos by Peter Ogilvie. Index. 20 cm.
• Summary: This lacto-ovo vegetarian cookbook is dedicated
to Tarthang Tulku, Rimpoche, a Tibetan Buddhist teacher
who is head of the Nyingma Institute, founded in 1969 in
Berkeley, California, and of Odiyan, the Institute’s country
retreat center being built on a redwood forested mountain
above the Pacifi c Ocean in northwestern Sonoma County,
California. Odiyan is a transliteration of the Sanskrit name
for the birthplace of Padmasambhava the great teacher who
HISTORY OF SOY YOGURT & CULTURED SOYMILK 144
© Copyright Soyinfo Center 2012
brought Buddhism to Tibet.
The Foreword notes: “Although our chickens produce
many eggs, we are essentially on a correct balance of
grains and beans or soy-dairy products to provide protein.”
A chapter titled “Home-Made Proteins” (p. 112-19)
includes various soy-related recipes: Homemade soymilk.
Homemade tofu. Kinugoshi. Tofu-nut butter (with ground
walnuts, peanuts, almonds, or sesame seeds). Tofu and stirfried
vegetables. Sprouted soybean puree. A large photo
shows community scale tofu-making equipment plus the
observation: “If you enjoyed making your own bread, then
you may fi nd the soy-dairy a very rewarding aspect of
cooking to explore.”
Other soy-related recipes include: Soy-bean patties
(p. 95). Miso and tahini spread (p. 130). Soymilk dressing
(p. 131). Soy carob milk (p. 196). Soymilk lassi (p. 197).
Nutmilk (made with 2 cups soymilk plus ½ cup almonds,
walnuts, or cashews). Address: California.
334. Kosikowski, Frank V. 1977. Cheese and fermented milk
foods. Ann Arbor, Michigan: Edwards Bros., Inc. ix + 711 p.
Illust. Index. 28 cm. 2nd ed., third printing, with revisions,
1982. Publ. by F.V. Kosikowski and Assocs., P.O. Box 139,
Brooktondale, NY 14817.
• Summary: Contents: 1. Origins, movement and potentials.
2. The fermentation of milk. 3. Cultures and starters. 4.
Fermented milks: Acid and alcoholic fermented milks (kefi r,
and koumiss [the latter is made from mare’s milk]), acid
fermented milks (acidophilus milk, bulgarian buttermilk,
long milk and skyr). 5. Buttermilk, sour cream and ripened
butter. 6. Yogurt. 7. Fundamentals of cheesemaking and
curing. 8. Cottage cheese. 9. Bakers, Neufchatel and cream
cheese. 10. Latin American white cheese. 11. Soft Italian
cheese–mozzarella and ricotta. 12. Hard Italian cheese. 13.
Cheddar cheese and related types. 14. Cheese with eyes–
Swiss and Edam. 15. Control of spoilage bacteria in cheese
milk. 16. Bacterial surface ripened cheese. 17. Mold ripened
cheese–blue and Roquefort–Camembert. 18. Sheep, goat,
and buffalo milk cheese. 19. Whey cheese. 20. The drying
and freezing of cheese. 21. Process cheese and related types.
22. Nomads and nomadic cheesemaking. 23. The whitening
of cheese. 24. The biology of a ripening cheese. 25. Whey
and whey foods. 26. Imitation, substitute and alternate
cheese foods. 27. Mechanized and continuous cheesemaking.
28. Cheesemaking by ultrafi ltration. 29. Farm and homemaking
of cheese and yogurt. 30. Rodent, pest and mold
control. 31. Analysis. 32. Standards. 33. Nutrition. 34. Public
health and safety. 35. Packaging. 36. The yield of cheese.
37. Economics. Appendix. Conversion data. Composition of
cheese and fermented milks. Book list. Sources of materials.
Acknowledgements. Sketches and photographs.
Although soy is not mentioned in this book, it is
an excellent source of basic information on the origins,
principles, and procedures for producing important