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

and is more nourishing than ordinary buttermilk. It is rich
in minerals and very palatable. More nourishing than yogurt
buttermilk used under various names.”). Soybean cheese
(fermented soybean milk, raw peanut butter, and tomato
puree). Soybean cottage cheese (fermented soybean milk,
p. 608). Soybeans and rice (with sprouted soybeans, p.
608-09). To sprout soybeans, lentils, or grains (p. 609). Soy
patties (with soybean pulp [probably ground soybeans, not
okara] and soy sauce). Gluten patties (seasoned with soy
sauce, p. 610). Soybean loaf. Soybean cottage cheese loaf.
Soybean milk. Soybean milk no. 2 (made from “soy meal,
p. 611). How to curd [soybean] milk (p. 612). Soybean jelly
(soybean milk jelled with agar-agar fl akes and sweetened
with malt sugar). Soybean butter (made with 1 cup water,
2 tablespoons soybean fl our, and 2 cups soybean oil, p.
613). Soybean cream (blend rich soybean milk and soybean
oil). Soybean ice cream (made with 2 quarts rich soybean
milk, 2 lbs. malt sugar, ½ pint soybean butter or soybean
mayonnaise, and 1 tbsp. agar-agar). The yolk of an egg
(made with soybean fl our, p. 614). Pancakes (with cornmeal
and soybean mash [okara]). Tomato soup (with soybean
fl our, soybean fl our, soymilk, and/or soy sauce, Savita, or
Vegex, p. 618). Cream of tomato soup (with soybean milk, p.
620). Cream of celery soup. Cream of lentil soup. Vegetable
oyster soup (with rich soy milk, p. 622). Eggplant soup (with
soybean milk). Cream of spinach soup. Potato soup. Soybean
gravy. French toast (made with soybean bread soaked in
soybean milk, p. 624). Soy oil mayonnaise (with soy oil and
fi nely ground soy fl our, p. 628). Vanilla sauce (with soybean
cream, p. 632). Vegetable gelatin (with agar-agar and
soybean cream dressing, p. 632). Orange jelly (with soybean
cream). Strawberry jelly (with soybean cream). Rice pudding
(cooked in soy cream, p. 633). Cream tapioca (with soy
cream and soybean milk). Soybean bread no. 1 (with whole
wheat fl our, soybean mash or soybean fl our, p. 648). Soybean
bread no. 2. Soybean buns or cinnamon rolls (with soybean
meal, p. 650). Cornmeal gems (with soybean milk, p. 651).
Oatmeal or soybean gems (with soybean meal). Soybean
gems (with soybean mash [okara] out of which soybean milk
has been washed, p. 652). Pones (with soybean milk). Beaten
biscuit (with soybean milk). Unleavened pie crust (with
soybean fl our or mash, p. 655). Raised pie crust (p. 656).
Soybean pumpkin pie (p. 656). Fig marmalade pie (with
soybean milk, p. 657). Mashed potatoes (with rich soybean
milk, p. 666).
This book does not call for the use of dairy milk or
eggs. Concerning cow’s milk, Kloss states (p. 75): “Cow’s
milk is not suited for human consumption. Half the invalids
in the world suffer from dyspepsia, and milk should not
be taken. Milk causes constipation, biliousness, coated
tongue, headache, and these are the symptoms of intestinal
auto-intoxication. Soybean milk and nut milks are excellent
substitutes, and have practically the same analysis, and the
danger of disease is removed.” A recipe on page 614 uses a
HISTORY OF SOY YOGURT & CULTURED SOYMILK 79
© Copyright Soyinfo Center 2012
mixture of soybean fl our and soya bean oil as a substitute for
the yolk of an egg.
This book contains the same detailed information on the
possible dangers of aluminum cooking utensils found in the
1935 edition.
Ads on unnumbered pages in the rear include: (1)
Dominion Herbal College, Vancouver, BC, Canada. (2)
“Horta” Pure Vegetable Extract. “Of strong aromatic meat
fl avor, though made from leguminous materials only.”
F. Behrend, Inc., New York, NY. Established 1886. (3)
Old-fashioned Quaker mill. No. 4 Quaker City Mill. Ad:
Enterprise No. 69, Hand Mill. A.W. Straub Co., Philadelphia,
Pennsylvania. (4) Nature’s Original Food Co., Falmouth,
Virginia. “Nuts, grains, fruits and vegetables are Nature’s
original foods for men. Animal fl esh has been substituted. If
you want health, don’t use it. “Try our [canned vegetarian]
meats–see the difference.” Meatose. Vegetose. To-Meta.
Note: This latter company was almost certainly founded and
is owned by Jethro Kloss.
According to Doris Gardiner (Oct. 1990), the original
book (of which she and her aunt each have copies) has a
green hard cover. The fi rst printing was probably done by
a Mr. Brunck, who worked for the College Print Shop in
Takoma Park, Maryland. She thinks Jethro self-published the
book. He paid for the printing and sold the books himself.
Jethro and his wife moved to Coalmont, Tennessee. There
they lived with the Hiatt family, and Mr. Hyatt, owner of
Longview Press (renamed The Message Press by 1964)
became the book’s fi rst legitimate publisher. His wife died in
1944. Jethro died in 1946 at age 83. The page numbers from
the 1939 edition are unchanged in later editions.
Note 1. This is the earliest English-language document
seen (March 2007) that uses the term “Soybean cream
cheese” to refer to soy cream cheese.
Note 2. This is the earliest English-language document
seen (May 2011) that uses the term “soybean mash” to refer
to okara. Address: Washington, DC.
148. Matagrin, Am. 1939. Le soja et les industries du soja:
Produits alimentaires, huile de soja, lécithine végétale,
caséine végétale [Soya and soya industries: Food products,
soy oil, vegetable lecithin, and vegetable casein]. Paris:
Gauthier-Villars. x + 390 p. Illust. 18 cm. [300 ref. Fre]
• Summary: Contents: Introduction. 1. The agricultural,
industrial, and commercial history of soya: Asiatic origins
and propagation in Europe, soya in America (its cultivation
and industries), soya in Europe, Asia, Africa, and Oceania
(1936) (1. Admission of soya in the agriculture and
industry of European nations (p. 35): Soya in France, soy
industry and commerce in central and northern Europe
{England, Germany, Holland, Denmark, Sweden, Poland,
Austria and Hungary, Switzerland}, penetration of soya
into southern Europe {Iberian peninsula, Italy, Balkan
countries of Dalmatia, Istria, Yugoslavia, Greece (p. 47),