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

sold as plain tofu 125 gm packs; (2) About 50% is sold as
fl avored tofu (fi ve fl avors) in 125 gm packs; and (3) About
20% is sold as fl avored soy cottage cheese dessert in 125 gm
round cups.
To make the soy dessert: Place whole raisins or bits of
pre-chopped dried apricots in the bottom of a curding vat.
Run hot soymilk into the vat in three stages, adding onethird
of the total nigari coagulant at each stage. The soymilk
fl owing into the vat stirs both the fruits and the nigari; no
paddle is used for stirring. The fruit distributes itself evenly
distributed throughout the curds–naturally! While the
soymilk is fi nishing its coagulation, line a second perforated
vat with a cloth pressing sack. Ladle the curd-fruit mixture
into the pressing sack; whey will begin to drain out through
the holes in the vat. When the sack (and vat) is full, lift the
sack out of the barrel and hang it in a cold place over a drain
or basin to catch the dripping whey. For best results, hang the
sack in a walk-in cooler with a strong fan to hasten cooling
and extend the shelf-life of the fi nished product. Package the
fruit-sweetened curds in 125 mg cups. Serve cold as a readyto-eat
dessert. No added sweetener is needed. Ted found this
latter product to be very innovative and interesting.
The company sells its tofu at all 42 supermarkets in
Cheboksary, and they deliver it in their own refrigerated
trucks. They do not make any soymilk for sale as such
because of the expense of packaging; however they may sell
a small amount in bulk. Financially, they are doing quite
well.
It was very easy for Ted to show them how to make tofu
correctly, and how to make many additional new products
such as fl avored tofu, soy yogurt, and soymilk. After Ted’s
visit, they plan to make soy yogurt using a 140 liter/hour
yogurt plant from Israel. They expect to be able to make and
sell soy yogurt for 25% less than dairy yogurt. Ted advised
them to price the soy yogurt at the same price as dairy
yogurt, but to periodically put it on sale at 20-25% off–a
Western marketing trick! When they introduce the product,
or introduce it to a new store or chain, have it on sale for one
month. Then, 2-3 times per year, for one month at a time,
have it on sale for 25% off; at those times, try to have demo
in as many stores or chains as possible. When introducing
new fl avors, have the product on sale.
One big problem in Russia is the Sanitation Board.
Each new product a company makes must get a permit from
this department, but only after they have started to make
the product. The product is then sent to Moscow where a
bureaucrat must give it his stamp. “The one thing they seem
to like most in Russia is stamps.” Address: TAN Industries,
Inc., 49 Stevenson St., Suite 1075, San Francisco, California
94105-2975; 660 Vischer Ct., Sonoma, CA 95476. Phone:
415-495-2870.
1239. Carter, Rachel; Kistner, Stephanie. eds. 2001. The soy
alternative. Vancouver, BC, Canada: Whitecap Books Ltd.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 477
© Copyright Soyinfo Center 2012
240 p. Illust. (color). Index. 26 cm.
• Summary: This is an attractive book, with a full-color
photo on almost every other page. However it is edited by a
team of people who apparently don’t know much about the
subject, since it contains many factual errors. It has no real
author and many publishers, the main one being Murdoch
Books, a division of Murdoch Magazines Pty. Ltd. (Sydney,
Australia).
Contents: The soy story. Glossary of ingredients. Soy
for breakfast. Breakfast in a glass. Soy for lunch. Soy for
Sunday lunch. Soy for vegetarians. Note: The rest of the
book is not vegetarian, containing recipes for beef, lamb,
chicken, pork, etc. Soy for dinner. Soy for parties. Soy for
dessert. Soy at teatime. Cookery terms. Address: 351 Lynn
Ave., North Vancouver, BC, Canada V7J 2C4.
1240. Berkoff, Nancy. 2001. Vegan meals for one or two:
Your own personal recipes. Baltimore, Maryland: The
Vegetarian Resource Group. 216 p. Illust. Index by subject.
Index to recipes. Index by major ingredients. 23 cm.
• Summary: Contents: It’s all about you. Meal planning and
shopping. Breakfast. One-pot wonders. Freeze or refrigerate
now, eat later. Grab-and-go. Desserts and snacks. Every day
and special day cooking. Glossary: Defi nitions of vegan
products and details of less common cooking, measurements,
soy substitutes. Resources from the Vegetarian Resource
Group. Address: R.D.
1241. Breier, Davida Gypsy; Mangels, Reed. comps. 2001.
Vegetarian & vegan FAQ: Answers to your frequently asked
questions. Baltimore, Maryland: The Vegetarian Resource
Group. 272 p. Illust. Index. 23 cm. [69 ref]
• Summary: Contents: 1. Most frequently asked questions
(incl. How many people are vegetarian? Detailed results of
polls conducted in 1994, 1997, 2000). 2. Vegetarianism in
daily life (incl. How do you pronounce “vegan?” Ans: VEEgun.
Who are some famous vegetarians? What is the history
of vegetarianism?). 3. Nutrition (incl. I need impartial,
major scientifi c studies that show a correlation between a
vegetarian diet and disease prevention? Gas caused by eating
soy). 4. Food ingredients (incl. Soy cheeses, soy lecithin). 5.
Recipes (incl. many recipes for tofu, tempeh, soy whipped
cream, chocolate pudding with soymilk, soy yogurt, wheat
gluten / seitan, TVP). 6. Vegetarian products (incl. What is
seitan? Where can I buy seitan? What is tempeh? What is
TVP? Where can I buy TVP? What is tofu? What do I do
with it? Alternatives to dairy products. Vegan eggnog. Soy
candles). 7. Cooking and baking (Tofu, draining tofu, tofu
cream cheese, Tofutti). 8. Travel and restaurants. 9. Veggie
kids (Soy-based infant formula. Phytoestrogens in and safety
of soy infant formula). 10. Soy (p. 168-76; contains good,
balanced responses to the anti-soy articles by Fallon and
Enig, p. 173-76). 11. Vegan concerns. 12. Unique questions.
13. Questions about VRG. 14. Appendix: Quick guide to