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

HISTORY OF SOY YOGURT & CULTURED SOYMILK 19
HISTORY OF SOY YOGURT,
SOY ACIDOPHILUS MILK AND OTHER CULTURED SOYMILKS
1. Eton, William. 1798. A survey of the Turkish empire. In
which are considered, I. Its government... II. The state of the
provinces... III. The causes of the decline of Turkey... IV.
The British commerce with Turkey. London, Printed for T.
Cadell, jun. and W. Davies. xviii + 516 p. See p. 232-34. 22
cm.
• Summary: “The Arabians and the Turks have a preparation
of milk, which has similar qualities to the kumiss of the
Kalmuks: by the fi rst it is called leban, by the Turks yaourt
[yogurt].
“To make it, they put to new milk made hot over the
fi re some old leban (or yaourt). In a few hours, more or less,
according to the temperature of the air, it becomes curdled
of an uniform consistence, and a most pleasant acid; the
cream is in great part separated, leaving the curd light and
semitransparent. The whey is much less subject to separate
than in curds made with rennet with us, for the purpose of
making cheese.
“Yaourt has this singular quality, that left to stand it
becomes daily sourer, and at last dries, without having
entered into the putrid fermentation. In this state it is
preserved in bags, and in appearance resembles pressed
curds after they have been broken by the hand. This dry
yaourt, mixed with water, becomes a fi ne cooling food or
drink, of excellent service in fevers of the infl ammatory or
putrid kind. It seems to have none of those qualities which
make milk improper in fevers. Fresh yaourt is a great article
of food among the natives, and Europeans soon become fond
of it.”
“In Russia they put their milk in pots in an oven and let
it stand till it becomes sour, and this they use as an article
of food in that state, or make cheese of it, but it has none of
the qualities of yaourt, though, when it is new, it has much
of the taste. Perhaps new milk curdled with sour milk, and
that again used as a ferment, and the same process continued,
might, in time, acquire the qualities of yaourt, which never
can be made in Turkey without some old yaourt.
“They give no rational account how it was fi rst made;
some of them told me an angel taught Abraham how to make
it, and others, that an angel brought a pot of it to Hagar,
which was the fi rst yaourt (or leban).
“It merits attention as a delicious article of food, and as
a medicine.”
Note: This is the earliest English-language document
seen (Sept. 2012) that mentions yogurt, which it calls yaourt.
This yogurt is made from dairy / animal milk. Address: Esq.
[England], many years resident in Turkey and in Russia.
2. Vegetarian cookery. By a lady (The late Mrs. Brotherton).
© Copyright Soyinfo Center 2012
With an introduction explanatory of the principles of
vegetarianism. By the late James Simpson, Esq. 7th ed. 1882.
London: Fred. Pitman; Manchester: W. Bremner. 286 p.
Index. 17 cm. [15 ref]
• Summary: Contains 750 recipes and costs 75 cents.
Contents: Introduction, by James Simpson (p. 1-43).
Vegetarian practice. Soups. Omelets and fritters. Savoury
pies and puddings. Eggs. Mushrooms. Vegetables. Sauces.
Preparations of cheese. Sandwiches. Salads. Puddings.
Pancakes, sweet omelets and fritters. Pies and tarts. Prepared
fruit. Cheesecakes and custards. Moulded farinacea. Creams,
jellies, etc. Bread and tea-cakes. Biscuits and buns. Cakes.
Preserved fruit, etc. Syrups, etc. Pickles. Porridge, gruel, etc.
Preparations for invalids.
James Simpson, the infl uential fi rst president of the
Vegetarian Society of the UK, lived 1781-1853? Each recipe
is numbered, and this number (not its page number) appears
in the index. Recipes include: Almonds, barley, blanc-mange,
catsup (mushroom), crab [apple] vinegar, curd cheesecakes
(made of cream, eggs, sugar, almonds and butter), eggs
(many recipes), haricot beans, Iceland moss for blancmange,
lentils, linseed (cough syrup or tea), milk (recipes),
sago (many recipes), sea kale (succulent Eurasian perennial
herb, Crambe maritima), siberian crabs [crab apple] (Malus
baccata), and Turkish yourt [yogurt]. Address: England.
3. Bentley Historical Library, University of Michigan. 1891.
Index to John Harvey Kellogg speeches and lectures (1891-
1943) (Archival collection). Ann Arbor, Michigan. 10 p.
Undated. 28 cm. [409 ref]
• Summary: This typewritten list gives the titles of the
409 speeches and lectures Dr. Kellogg (lived 1852-1943)
presented from 1891 to 1943. They are listed alphabetically
under each year. On average, he presented 8.2 per year, but
in 1898 he presented 33, in 1901 he presented 22. His most
oratorically productive decade was from 1900 to 1909, when
he presented 148. Amazingly in 1940, at age 88, he presented
12 (including one titled “Soy Acidophilus”), in 1942 (at age
90) he presented 8, and in 1943 he presented 3.
Some interesting lecture titles: 1891–Nature’s method
of defending the body against disease. A twentieth century
doctor.
1893–Relations of the muscles to religion. What is the
medical profession?
1896–Religion of the body.
1897–Common errors in diet. Twenty years experience
in the non-alcoholic treatment of diseases.
1898–How to get well quick. God’s design in
establishing Sanitariums. St. Helena Sanitarium [California].
1900–Dress reform talk. How nature fi ghts diseases.