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

America’s fi rst meat analogs, start of Good Health, famous
people who came to sanitarium, trip to Europe to deepen
medical knowledge, primitive state of medical knowledge,
“Biologic Living,” dynamic man, living proof of his
techniques. Early health food products: Granola, peanut
butter (probably America’s fi rst), cereals, rift with church,
meat substitutes (Nuttose, Protose), Harry Miller. Early
writings about soyfoods: The New Method in Diabetes
(1917), mentions to 1923, mentions in Good Health (1921-
29), Good Health (1930-39), J.H. and W.K. Kellogg’s
speeches to American Soybean Association (1927 and 1930),
Kellogg and Henry Ford, 1933 edition of The New Method
in Diabetes, 1936 expanding interest, letters to Horvath
and Admiral Byrd, 1937 speech to American Public Health
Association. Development of early soyfoods: soy meal, early
interest in fermented milks, Metchnikoff and Tissier, fi rst
soymilk (1930), soy acidophilus and diseases (1933), patent
for soy acidophilus milk (SAM, 1934), Dionne quintuplets
(1934), SAM from 1936-1950’s, heyday of his work
with soyfoods (1934-37). Later soyfoods developments:
Correspondence with William Morse, products in Morse’s
offi ce, 1937 Battle Creek Food Co. products, 1940 price list,
fi rst commercial soymilk (Soygal, 1942), Kellogg’s fi rst meat
analog (Soy Protose, 1943), small price list in 1955, sale of
company in 1960, Kellogg’s death in 1943, his infl uence on
others. Address: Lafayette, California. Phone: 415-283-2991.
447. Chicago Tribune. 1981. ‘Tofu’ and other soy books:
Reader’s guide to good eating. Oct. 29. p. W_A21, or N_
B19.
• Summary: This is a briefl y annotated list of useful books
about soy products: (1) Soybeans for Health and Longevity,
by Philip S. Chen. (2) The Soybean Book: Growing and
Using Nature’s Miracle Protein, by Phyllis Dobson. (3) The
Farm Vegetarian Cookbook, edited by Louise Hagler. See
recipes for making ice bean, soy yogurt, and soysage. (4) The
Book of Tofu, William Shurtleff and Akiko Aoyagi. Profusely
illustrated, with hundreds of recipes. “There is no more
thorough book on the history and myriad Oriental forms of
tofu... First published in 1975, it is credited by most tofu
cookbooks as the one that ‘spread the light.’” (5) The Tofu
Cookbook, by Cathy Bauer and Juel Anderson. Incorporates
tofu artfully into familiar international dishes Many recipes
assume access to the by-products of making tofu at home:
okara (soy pulp) and whey. (6) The Great American Tofu
Cookbook, by Patricia McGruter. (7) Tofu Goes West, by
Gary Landgrebe. For those who enjoy the chewy texture of
“frozen tofu.” (3) The Book of Miso, by Shurtleff & Aoyagi.
The best-known book about miso. (8) The Book of Tempeh,
by Shurtleff & Aoyagi. A thorough study of this traditional
Indonesian food.
448. East West Journal. 1981. A soyfoods trailblazer looks
back... & ahead [Interview with Dr. C.W. Hesseltine]. Oct. p.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 184
© Copyright Soyinfo Center 2012
30, 32-33.
• Summary: This interview was conducted by William
Shurtleff of Soyfoods Center. Dr. Hesseltine’s lab has
sent out 30,000 to 40,000 packets of tempeh starter to
approximately 20,000 different people over the past 5
years. “Shurtleff: Has there been an interest comparable
to that for any other [NRRC] food project that you know
of? Hesseltine: No, nothing on that scale. Even back in the
penicillin days, there was no such response.” A photo shows
Dr. Hesseltine talking with people at the 1981 Soycrafters
Association Convention.
Note: Dr. Hesseltine says that okara can be used as a
feedstock for making ethanol (ethyl alcohol) and methanol.
Address: Chief, Fermentation Lab., USDA/NRRC, Peoria,
Illinois.
449. Greenwood, Rebecca. 1981. Irresistible soy cuisine:
Discover soy yogurt and prepare old favorites. East West
Journal. Oct. p. 64, 66-69.
• Summary: The author prefers fermented soyfoods,
fi nding them more digestible, and richer in enzymes and
vitamins. She describes how to prepare homemade soy viilia
(a yogurt-like product whose starter culture is available
from GEM Cultures in Fort Bragg, California), homemade
miso, homemade natto and natto condiment, tofu and natto
sandwich spread, an autumn meal with natto, amasake, and
a pecan pie sweetened with thick amasake. She predicts a
bright future for tempeh. Address: Colorado.
450. McBride, Gordon; Stechmeyer, Betty. 1981. Re:
Making viilia in the traditional way. Letter to William
Shurtleff at Soyfoods Center, Nov. 28. 2 p. Handwritten.
• Summary: “The traditional one bowl per person method
produces a viilia with the creamy layer undisturbed, which is
the sine qua non for a viiliaphili Finn.” “We try to emphasize
regular use to keep the culture vigorous. Our Living Viilia
Starter is about a tablespoon in a small screw-capped vial.”
Address: GEM Cultures, 30301 Sherwood Rd., Ft. Bragg,
California 95437.
451. Connolly, Pat. 1981. Re: Thank you for the information
about Viilia. Letter to William Shurtleff at Soyfoods Center,
Dec. 1. 1 p. Typed, with signature on letterhead.
• Summary: “It is not quite correct to say that GEM Cultures
is the only supplier as Piima IS Viilia and I have been
supplying it for a number of years. When cultured between
70 and 75 degrees (ºF) the slime mold is thicker and more
like junket which is the Piima custard, when cultured cooler
or stirred after culturing at the warmer temperature it is
Viilia.”
“The Scandinavians like it stringy, Americans seem to
like it thick.”
Note: Accompanying the letter is a half-page typewritten
sheet titled “Suggestions to help you make excellent Piima