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elaborate ones last. A nutritional analysis per serving is given
with each recipe.
Soy-related recipes include: Tofu stir-fry (p. 63). Tofu
chips with walnuts and olives (p. 105). Vanilla dessert (with
soya milk, p. 147). Caramel Cream Pudding (with tofu, p.
153). Orange and Chocolate Mousse (with soya milk, p.
154). Banana tart (with soya milk, p. 157). Chocolate tart
(with soya milk, p. 158). Banana curd cake (with tofu and
soya milk, p. 160). Lemon cheesecake (with tofu and soya
milk). Rum and chocolate cheesecake (with tofu and soya
milk, p. 162). Basic plain sauce (with soya milk, p. 166).
Lemon curry sauce (with soya milk). Custard (with soya
milk, p. 175). Hot chocolate sauce (with soya milk, p. 176).
Tofu dressing (p. 181). Yoghurt salad dressing (with cultured
soymilk yogurt, p. 182). Mayonnaise with soya milk (p.
185). Tahini spread with miso (p. 192). Scrambled tofu and
herbs on toast (p. 254). Lassi (Traditional Indian sweet or
salty yoghurt drink, p. 256). Soy sprouts (p. 262).
Many recipes call for the use of soy sauce or soya milk
(especially desserts, dairylike products, or cream sauces),
and tofu is used as an ingredient in many recipes in which it
does not appear in the recipe name (e.g. Bulgur bake, p. 59;
Mushroom pie, p. 88). In all recipes, each ingredient is listed
twice in side-by-side columns: once in its Imperial (Metric)
form and once in its American form, e.g. 385 ml Vegan
Yoghurt, ½ cup.
One excellent chapter titled “The Alternative Dairy”
(p. 231-50) is designed to tempt even the most determined
cream addict. It contains descriptive sections on soya milk,
margarine, tofu, vegan yoghurt, and vegan ice-cream,
followed by recipes for: Vegan single cream. Vegan double
cream. Vegan sour cream. Vegan piping cream. Cashew
cream. Coconut cream. Vegan yoghurt (2 methods). Plain ice
cream. Banana ice-cream. Pineapple ice-cream. Chocolate
ice-cream. and Peach sorbet.
Appendixes include: 1. Notes on vegan nutrition. 2.
Seven reasons to be a vegan (health, economic, ecological,
altruistic {world hunger}, compassionate (to animals),
ethical {what right do we have to kill animals?}, spiritual). 3.
Useful addresses. 4. Selected bibliography. 5. Abbreviations
and measures. 6. Glossary of unusual ingredients: Incl.
demerara sugar (dark brown, often used raw), miso, soya
fl our, soya milk, soya sauce, tofu. Address: England.
666. Yee, V.; Wellington, G.H.; Olek, A.; Steinkraus, K.H.
1986. Production of a white wine and a protein-rich soy fl our
by yeast fermentation of soybean slurry, soybean milk and
whey from tofu production. Acta Biotechnologica 6(3):209-
14. [17 ref]
• Summary: “A dry white wine with an alcoholic content
of 10 to 14% v/v was produced by yeast fermentation of
slurried ground soybeans, soybean milk and whey from tofu
production. Wines from whey and soybean milk were judged
by a 20 member taste panel to be acceptable and comparable
HISTORY OF SOY YOGURT & CULTURED SOYMILK 253
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to a commercial chablis control. Chemical analysis indicated
that the high fat and protein contents of soybeans do not
cause a problem in the production of wines from soybeans
as the lipids and proteins are precipitated by the acid and
alcohol formed during the fermentation. The lees recovered
following fermentation were dehydrated and ground to a
fl our having an enriched protein content due to the yeasts and
an improved fl avor resulting from the yeast fermentation.”
Address: Inst. of Food Science, Cornell Univ., Geneva, New
York 14456.
667. Food Processing (Chicago). 1987. Tofu development
services for test markets. 48(1):60. Jan.
• Summary: Brightsong Foods of Petaluma, California,
has developed over 90 tofu-based products since
1980. Brightsong offers product development services
specializing in a wide variety of tofu products to food
processors. “Services offered include process and/or
product development, licensing, incorporation of tofu
into current products, current product improvement, and
R&D consulting. Products which can offer quick market
introduction and benefi ts include frozen desserts, yogurt,
puddings, salad dressings, dips, beverages, and dry products–
all based on tofu.”
668. Jain, Manoj. 1987. Educating health workers and
villagers in India on the dietary use of soybean. Boston,
Massachusetts. 14 p. Jan. Unpublished manuscript. [10 ref]
• Summary: The soybean today has become one of the
prominent crops in Madhya Pradesh (M.P.), India. The
soybean is economical and easily available in Madhya
Pradesh. One kilogram of soybeans, which makes ten liters
of soy milk, costs Rs. 4.00 (U.S. $0.40) in the retail market.
Hence, soy milk costs Rs. 0.40/liter while cow milk costs
Rs. 4/liter. Similarly, the price of tofu is one tenth that of
curdled cow milk. Cow milk is often in shortage, especially
during the summer months, while soybeans can be available
all year.
The study had three objectives. 1. Developing an
educational and training program for rural workers on the
uses of soy products especially soymilk. 2. Conducting a
training program for rural workers. 3. Having health workers
do demonstrations in 15 villages. The educational and
training program was developed at the Mahatma Gandhi
Memorial Medical College, Indore, M.P. The sessions
were held at Bharatiya Grameen Mahila Sangh (BGMS),
a non-profi t voluntary agency. Villagers response to each
food was different. They tried the following: Roasted
and fried soybeans, soy halwa [halva] (sweet cake), soy
chutney, soy milk, okara, tofu, and soy yogurt. This fi eld
study conclusively reveals that soybeans have a tremendous
potential in India. Address: Boston, Massachusetts: Boston
Univ. School of Public Health.