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

Labels. 1983. Tetra Brik carton, 200 ml. Reprinted
in Soyfoods Marketing. Lafayette, CA: Soyfoods Center;
Shurtleff & Aoyagi. 1984. Soymilk Industry & Market.
p. 63-68. By 1982 Mitsubishi was Japan’s third largest
manufacturer of soymilk. Soya Bluebook. 1987. p. 90.
Mitsubishi Chemical Industries, Ltd., Food Division,
Marunouchi 2-5-2, Chiyoda-ku, Tokyo 100, Japan. Plant at
Kurashiki-shi.
374. Rhodes, Elizabeth. 1979. A tofu-tempeh tycoon on
Vashon Island? Seattle Times Magazine. May 6. [1 ref]
• Summary: William Luke Lukoskie was born 24 November
1946 in Duluth, Minnesota. His Catholic family moved to
Edmonds, Washington, in 1956 and he attended parochial
schools. After earning a BA in philosophy (math minor) from
Carroll College in Helena, Montana, he returned to Seattle.
He enrolled in graduate business school at the University
of Washington in 1968, then switched to working on a
doctorate in educational psychology, then dropped out. In
1976 he founded Island Spring tofu factory. Today Island
Spring produces tofu, tempeh, soymilk, Soyfreeze soy ice
cream, and Delicious Steamed Tofu. Future products may
include soy mayonnaise, soy yogurt, frozen tofu lasagna, and
cheesecake. A photo shows Lukoskie smiling and holding a
block of his tofu with a six-petaled fl ower pressed into the
surface. Address: Seattle.
375. Connolly, Pat. 1979. Re: Making soymilk piimä at
home. Letters to William Shurtleff at New-Age Foods Study
Center, May 11 and May 28. 1 p. Typed, with signature on
letterhead.
• Summary: Piima is a fermented Finnish dairy product
resembling yogurt, but softer. It has a consistency resembling
that of custard and cuts sharply with a spoon. After
inoculation, it should be incubated with the milk and room at
about 75ºF, which is much cooler than the temperature used
for yogurt. Do NOT try to make piima in a yogurt maker.
Pat sells freeze-fried piima culture which is derived from
the leaves of a small, northern European wild herb named
HISTORY OF SOY YOGURT & CULTURED SOYMILK 158
© Copyright Soyinfo Center 2012
butterwort (Pinguicula vulgaris). She obtained excellent
results making piima from soymilk. Soymilk becomes piima
much faster than does cow’s milk, and it has a thicker better
consistency. Address: Piimä, Box 2614, La Mesa, California
92041. Phone: 522-4598.
376. Shurtleff, William; Aoyagi, Akiko. 1979. Tofu &
soymilk production: A craft and technical manual. Lafayette,
California: New-Age Foods Study Center (Renamed
Soyfoods Center in Sept. 1980). 336 p. Illust. by Akiko
Aoyagi Shurtleff. Index. July. 28 cm. First published in Aug.
1977 as a rough photocopied manuscript with a yellow cover.
[223 ref]
• Summary: Contents: Preface. 1. How to start a tofu shop
or soy dairy. 2. Setting up shop; The community or village
shop; The traditional caldron shop; The steam cooker plant;
The pressure cooker plant; The soy dairy; The automatic
steam cooker plant; The modern factory. 3. Ingredients.
4. Sanitation and safety. 5. Principles of tofu & soymilk
production. 6. Tofu. 7. Firm tofu, pressed tofu & smoked
tofu. 8. Foods made from tofu: Introduction, creamy tofu
dressing, tofu chip dip, tofu mayonnaise, tofu cream cheese,
cottage cheese, sour cream, tartare sauce, tofu eggless egg
spread or missing egg salad, tofunafi sh spread or salad,
tofu rice salad, tofu cheesecake (Sprucetree Baking Co. and
White Wave), tofu pies, tofu creamies or tofu-coconut cream
bars, tofu tarts, tofu turnovers, tofu puddings, fruit whips,
custards and parfaits, tofu cinnamon rolls, tofu whipped
cream, tofu icing and cream cakes, marinated tofu (fried
or baked, p. 166), tofu jerkey [sic, jerky] (p. 166), teriyaki
tofu, tofu teriyaki, savory baked tofu, savory pressed tofu
(with fi ve spice powder, wu-hsiang toufu-kan), nori rolls
with brown rice & tofu, tofu & brown rice burgers, tofu
baby foods, tofu in ready-made sandwiches. 9. Using okara,
whey, curds & hulls. Deep-fried tofu (cutlets, cubes, burgers,
treasure balls, burger balls, pouches, puffs). 11. Soymilk.
12. Dairylike products made from soymilk: Frozen soymilk
desserts (soymilk ice cream, frozen soymilk yogurt, soymilk
sherbets, soysicles, frozen soymilk custard, ice soymilk),
fermented or cultured soymilks (soymilk yogurt, acidophilus
soymilk, soymilk kefi r, soymilk piima, soymilk buttermilk
and other fermented milks), soymilk cheeses (unripened
fresh, unripened soft {quark, queso blanco, panir, etc.},
ripened soymilk cheeses), soymilk mayonnaise, soy shakes
and energy drinks, soymilk eggnog (soy nog), soymilk
whipped cream, chip dips, puddings, custards. 13. Silken tofu
& pressed silken tofu (Silken tofu is made from concentrated
soymilk). 14. Lactone silken tofu (GDL). 15 Grilled tofu. 16.
Fermented tofu. 17. Dried-frozen tofu. 18. Yuba. Appendix
A: Resources. People & institutions connected with tofu &
soymilk production. B: Weights, measures & equivalents.
Bibliography. About the New-Age Foods Study Center.
See ¼-page ads in East West Journal. 1979. Dec. p. 4.
1980. Jan. p. 19.