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

Creating amazing dairy-free cheese substitutes and classic
“uncheese” dishes. Summertown, Tennessee: The Book
Publishing Co. 192 p. Index. 21 x 18 cm. [16 ref]
• Summary: This is an excellent, very creative cookbook
with a poor index, developed especially for people who,
due to choice or chance, have eliminated cheese from their
diet. The recipes are well designed to satisfy any compelling
cheese fantasies you may have.
Contents: Introduction. Cheezes, spreads & dips.
Soups and chowders. Fondues & rarebits. Sauces. pestos &
dressings. Pizzas, polentas & breads. Quiches, casseroles &
entrées. Sweets. Glossary. Mail order suppliers of natural
foods.
Tofu is used as a major ingredient throughout this
cookbook. For example: Muenster cheese (p. 23). Chunky
Roquefort dip & dressing (p. 24). Tofu cottage cheese (p.
27). Tofu ricotta (p. 27). Betta feta (p. 28). Brie (p. 31).
Liptauer käse (p. 32). Boursin cheese (p. 33). Tofu cream
cheeze–rich or light (p. 34-35). Kefi r cheeze (p. 36).
Garbanatto (p. 39). Hot Parmesan artichoke dip (p. 41).
Pecan cheese (p. 42). Egg-free (vegan) mayonnaise (p.
89). Tofu sour cream (p. 90). Calzones (p. 100-10). Tofu
tetrazzini (p. 122) Tofu devonshires (p. 140). Mattar paneer
(p. 146). Tofu cheezecakes & cream pies (ten varieties, p.
164-74). Tofu whipped topping (p. 172).
Many other recipes also call for “low-fat, dairy-free
(vegan) milk” which is defi ned (p. 183) as “a generic term
which refers to any creamy beverage such as soymilk, nut
milk, or rice milk that is produced from non-animal products.
Interesting products in the glossary (p. 180-184) include:
Agar, barley malt syrup, brown rice syrup, liquid aminos,
mirin, miso, seitan, tahini, tamari, tempeh, toasted sesame
oil, tofu, umeboshi plum paste, vegan milk, yeast–nutritional
(Saccharomyces cerevisiae).
1040. Product Name: Dressings and Sauces [Basil,
Avocado, Satay, and Mango-Chilli].
Manufacturer’s Name: EarthStar.
Manufacturer’s Address: 5 Kay Street, Murwillumbah
(P.O. Box 654), Murwillumbah, NSW 2484, Australia.
Phone: (066) 72 5931.
Date of Introduction: 1995. January.
Wt/Vol., Packaging, Price: 375 ml glass bottles.
How Stored: Shelf stable; refrigerate after opening.
New Product–Documentation: Letter (fax) from Greg
Nance-Kivell. 1996. April 2. “In Jan. 1991 the Challenge
Foundation (a nonprofi t organisation working with the
disabled) bought a small tofu business called Chinese
Farmhouse.” Greg was asked to come in as a consultant in
late 1991. The dressings and sauces were launched in Jan.
1995. Flavours: 1. Basil, lemon, garlic. 2. Avocado, ginger,
garlic. 3. Satay. 4. Mango, chilli. All are based on cultured
soymilk yoghurt and packed in 375 ml glass bottles.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 391
© Copyright Soyinfo Center 2012
1041. Montanaro, Pamela. 1995. Revolutionary
developments with soymilk in Cuba. Part I (Interview).
SoyaScan Notes. Feb. 27. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: Cuba now has at least 15 factories in operation
that make a soy yogurt drink for children. The goal is to
have 37 factories in operation by the end of 1995. Leaders
of the project believe these 37 factories will be suffi cient to
provide at least 2 liters per week of soy yogurt drink to all
Cuban children ages 7 to 14. Given that the population of
Cuba is about 11 million and 23% of the population is under
the age of 15, there are roughly 1.1 million kids eligible to
receive free soymilk. So Cuba plans to be producing about
2.2 million liters of soymilk a week by the end of 1995.
Amazing!
Pam coordinates the Freedom to Travel Campaign
for Global Exchange (based in San Francisco). They had
decided to do a trip to Cuba during the fi rst week in October,
1994, where the itinerary was focused on projects related
to sustainable development–such as organic agriculture,
alternative energy, alternative medicine, the bicycle
revolution, etc. The trip would also be a “Travel Challenge,”
since the U.S. government presently prohibits most
Americans from traveling to Cuba, and from investing in
or spending U.S. dollars in Cuba. In 1962 the U.S. imposed
an export embargo against Cuba, severely damaging the
economy. This unilateral embargo, which is still in effect,
prohibits even the export of food or medicine from the USA
to Cuba. Stiffer trade sanctions enacted by the U.S. in 1992
made things even worse. The only other country that has
consistently voted with the USA at the United Nations in
favor of this embargo is Israel–and Israel is now operating
the largest citrus plantation in the world in Cuba, and also
benefi tting greatly from investments in Cuban textiles, etc.
for export. The “Travel Challenge” is designed to expose
U.S. anti-Cuba policies and invite public debate in the USA
about their usefulness. The Soy Cubano! project is part of
a larger campaign to get food and medicine exempted from
the U.S. trade embargo against Cuba. Pam recently met with
the staff of Senator Paul Simon (Democrat from Illinois)
who is about to introduce a bill that would exempt food and
medicine from all U.S. embargoes.
While on this trip in Oct. 1994, Pam met and had a
long talk with Dr. Alberto Ortega-Jhones, who is head of
Cuba’s new soyfoods research project (Address: Instituto de
Investigaciones para la Industria Alimenticia, Carreterra al
Guatal, Km. 3½, La Lisa, Havana, Cuba. Phone: 29-9110).
Dr. Ortega is a Cuban-born national in his late 40s or early
50s; Pam found him to be “so moving, kind of like a saint in
my eyes, very sweet and modest.” One of the vice-directors
at the Cuban Food Research Institute in Havana, he was
involved for several decades in dairy food research. He
was an expert in the subject, studied all over the world, and
speaks very good English. He said that since the “Special