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

The book is interspersed with nice quotations about
vegetarianism, veganism, and animal rights from great
thinkers such as Longfellow, Emerson, Schopenhauer, John
Gallsworthy, Jeremy Bentham, Cicero, Herbert M. Shelton,
John Ruskin, John Stuart Mill, Tagore, Plutarch, Tolstoy,
Cardinal Newman, George Bernard Shaw, Thoreau, St.
Francis, Leonardo da Vinci, Harriet Beecher Stowe, Romain
Rolland, and Friedrich W. Nietzsche.
The glossary of ingredients lists okara, soy powder,
tamari, tofu. “Soy powder [whole soy fl our]–Made from
cooked soybeans, it contains all the natural oil of the
soybean. Used in casseroles, sweets, and for making soy
milk. It can also be used as an egg substitute. Use 1 heaping
tablespoon soy powder and 2 tablespoons water in place of 1
egg.”
Recipes with soyfood terms in the title include: Quick
instant soy milk (p. 12). Soy milk. Soy yogurt (p. 13,
made from tofu, frozen and non-frozen bananas, etc; not
fermented). Soy margarine (p. 13). Soy tofu. Scrambled tofu.
Tofu cottage cheese (p. 14). Tofu cream cheese (p. 15). Bran
muffi ns (with soymilk, p. 22). Most baked goods include
soymilk in place of dairy milk. Miso soup (p. 37). Tofu
eggless salad. Okara salad (p. 54). Tofu potato salad (p. 56).
Tomato tofu salad (p. 57). Tofu tahini dressing. Blond miso
dressing (p. 67). Orange tamari dressing. Soy mayonnaise
(p. 68). Miso spread (p. 69). Hot miso dressing (p. 73).
Tahini-tamari sauce (p. 75). Stuffed tomato with soybeans
(p. 92). Tofu saute (p. 104). Potatoes with tofu. Noodle tofu
(p. 105). Tofu bean-thread saute (p. 106). Matzoh tofu bake
(p. 124). Soy burgers (p. 131). Okara cylinders (p. 132). Tofu
cheesecake (p. 141). Carob tofu cream pie (p. 143). Recipes
for dogs and cats: Okara delight (p. 163). Soybean mash (p.
164). Instant soybean-meal dinner (p. 165).
At the back is a 6-page section titled “The Spirit of
Ahimsa” by H. Jay Dinshah, president of the American
Vegan Society. It is excerpted from his books “Out of the
Jungle” and “Here’s Harmlessness.”
Note: This is the earliest document seen (Sept. 2012)
that mentions (or gives a recipe for) a nonfermented soy
yogurt. Address: Brooksville, Florida.
464. Yepson, Roger B. ed. 1981. Home food systems.
Emmaus, Pennsylvania: Rodale Press, Inc. 475 p. Illust.
Index. 29 cm. [15 ref]
• Summary: Extensive, positive information on soyfoods is
contained in the chapters on Grains (and bread, see p. 35),
Beans (p. 94-95, 99-115; tofu, tempeh), Sprouting (p. 120,
125, 127), Canning (p. 203), and The Home Dairy (p. 298;
soymilk, soy yogurt). Reviews and photos of many soyfoods
books are given, with a sample recipe from most.
Pages 298 notes: “Soymilk is low in ribofl avin (vitamin
B-2), totally lacking in vitamin B-12, and has drastically
less calcium than dairy milk. On the other hand, soymilk is
lower in carbohydrates, has 12% fewer calories, 25% less fat,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 189
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no cholesterol, and contains 15 times more iron than cow’s
milk.” Address: Emmaus, Pennsylvania.
465. Sheridan, Margaret. 1982. Touring a tofu factory 6,000
miles east of the Orient. Chicago Tribune. Jan. 14. p. 1, 3.
• Summary: Tofu is on the rise in America, where there are
now about 150 tofu shops. Although a growing number of
supermarkets are now selling tofu, and more restaurants
are serving it, it is still new to many Americans. There are
four tofu factories in Chicago; this article is based on a visit
to one of them, MU Tofu, run by Rebecca and Yoshihara
Uchida. The word “MU” comes from her maiden name,
Miller, two years ago, and his family name, Uchida. They
met in 1977, when they both worked in the fi eld of cameras.
“A common interest, tofu and its manufacture, started to
jell when he was transferred back to Japan. She followed,
they married,” and decided to start a tofu shop. So they
apprenticed themselves to a tofu maker–who thought they
were crazy. Describes how soft and fi rm tofu are made at
MU Tofu. “Uchida believes tofu has the same marketing
potential as yogurt.” He believes it will become part of the
American diet. Includes recipes for Tofu lasagna, Potato
surprise, Cheese tofu dip, and Tofu carrot cake. A photo
shows Yoshihara Uchida removing tofu from a metal
forming box.
Note: This is the second earliest document seen (Feb.
1999) which compares the potential market for tofu with the
current market for yogurt.
466. Shurtleff, William. 1982. Viili is heavenly. Soyfoods.
Winter. p. 10.
• Summary: “In Soyfoods No. 5 (Summer 1981) there
appeared one of the fi rst articles in English about the
delectable Finnish cultured food viili (It was mistakenly
called viilia in the article). For the past nine months we have
prepared soymilk viili at home once a week using a starter
obtained from GEM Cultures. We’ve enjoyed it almost daily,
drizzled over applesauce, blueberries, or strawberries, or
topped with granola. We have shared our culture with many
of our friends who, like us, enjoy the mild, creamy-rich
fl avor and the unique thick, honeylike yet slightly ‘stretchy’
consistency, plus the convenience. Unlike yogurt, soymilk
viili can be made at room temperature without an incubator
and without having to boil the cups or jar it’s made in to
sterilize it.
“Finland has two favorite fermented milk products: viili
and piima. Viili is eaten and piima is drunk. Viili comes in
two varieties: ‘long’ which is stretchier and incubated at a
lower temperature and ‘short’ which is less stretchy. Long
viili, when at its best (or so the Finns claim) is so elastic you
have to cut it with scissors! A number of scientifi c journal
articles have been published about viili in Europe; they
report that the main fermentation organism is the bacterium
Streptococcus cremoris. In Swedish, viili is called fi l.