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

didn’t mention many of the machines whose production he
was not very sure about at that time. Also, at the end, under
“Other soymilk producers,” he estimated and summarised
their production of most of the rest, but this gives lower
number for the total number of soymilk producers. Also:
soymilk that is made into tofu is included in this chart as
only as soymilk. Ratan would estimate that about 50% of the
total soymilk manufactured is immediately transformed into
tofu. The volume used to make soy yogurt, soy ice cream
ice, and soy sweets is minimal and insignifi cant. Address:
PhD, Manager, the SoyaCow Centre, KH-177 Kavi Nagar,
Ghaziabad 201 002 UP, India.
1354. Product Name: Wildwood Probiotic Soyogurt
[Unsweetened Plain].
Manufacturer’s Name: Pulmuone Wildwood, Inc.
Manufacturer’s Address: Grinnell, IA 50112.
Date of Introduction: 2010. October.
Ingredients: Soymilk* (fi ltered water, soybeans*), water,
rice starch*, chicory fi ber (inulin). Contains 2% or less
of each of: Flaxseed oil*, calcium carbonate, tricalcium
phosphate, choline, dextrose*, tapioca starch*, guar gum*,
sodium citrate, agar, non-dairy active live cultures (S.
thermophilus, L. bulgaricus, L. acidophilus, L. casei, L.
rhamnosus, B. bifi dum, L. lactis). * = Organic. Contains soy.
Wt/Vol., Packaging, Price: 24 oz (680 gm) in plastic cup.
How Stored: Refrigerated.
New Product–Documentation: Product with Label
purchased at Whole Foods in Lafayette, California. 2010.
Oct.
1355. Nordquist, Ted. 2010. Making concentrated soymilk
HISTORY OF SOY YOGURT & CULTURED SOYMILK 524
© Copyright Soyinfo Center 2012
or soybase–with a high solids content (Interview). SoyaScan
Notes. Dec. 6. Conducted by William Shurtleff of Soyinfo
Center.
• Summary: It is not diffi cult or expensive to make soymilk
with a high solids content; that is exactly what traditional
Japanese tofu makers did when they made the soymilk to be
used for making silken tofu (kinugoshi). To make soybase,
you simply add less water than when making a more dilute
product. There are no special tricks.
Note: Concentrated soymilk was also used traditionally
to make yuba in China and Japan.
Ever since he was in Sweden in the 1980s, Ted has used
the word “soybase” to refer to this concentrated soymilk. He
fi rst developed soybase in Sweden for use in making soy ice
cream–which is typically made from cream and thus requires
a high solids content (11½% solids). Later he continued to
make it as the base for other products because it cost less to
ship (as in a milk tanker) or store. Today his typical soybase
contains 12½% solids–which is the concentration that has
the highest yield of solids from the soybean in the soybase.
From one gallon of soybase one can get about 2½ gallons of
soymilk (containing 5½% solids). For soy yogurt it is diluted
down to about 8½% solids.
SunOpta makes a soybase that contains 13½ to 14%
solids. But if one wanted to make a soybase with an even
higher protein content (16-18% solids), there are only two
ways: Using ultrafi ltration (UF) or reverse osmosis (RO).
Both of these ways are very expensive (they require a large
initial investment) and the process can only be run for about
a short period of time (6-8 hours) before the equipment
must be cleaned–at great expense for chemicals and time
(10-12 hours of cleaning time). Ted will produce soybase
for 50-60 hours before he stops to clean the equipment.
Ted has never heard of using a vacuum to reduce the water
content of soymilk. And there is another problem–called “the
curve.” As you reduce the water, and your soybase solids get
higher and higher, but the protein and oil in your okara also
get higher and higher, so you are losing / wasting a lot of
nutrients. You soon begin losing money because your watersoluble
protein and oil, at a certain point, start going down,
even though you are adding more soybeans and less water.
Address: WholeSoy & Co., 49 Stevenson St., Suite 1075,
San Francisco, California 94105-2975; 660 Vischer Ct.,
Sonoma, CA 95476. Phone: 415-495-2870.
1356. Hackett, Jolinda; Bull, Lorena Novak. 2010. The
everything vegan cookbook: 300 recipes for any occasion!
Avon, Massachusetts: Adams Media. x + 294 p. Index. 24 x
21 cm.
• Summary: The book begins: “Dear Reader: When I
decided to give up eggs and dairy, I asked every vegan I
knew for their advice. One sentiment always stood out:
‘Learn to cook.’”
Chapter 11, titled “Tofu” (p. 219-42) contains 26 tofu