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  • From: Lawrence London <lfljvenaura@gmail.com>
  • To: permaculture <permaculture@lists.ibiblio.org>, marketfarming <marketfarming@lists.ibiblio.org>
  • Subject: [permaculture] History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012) - SoyInfo Center
  • Date: Tue, 2 Oct 2012 20:38:17 -0400

History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks
(1918-2012) - SoyInfo Center
http://www.soyinfocenter.com/books/156

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History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks
(1918-2012)

William Shurtleff, Akiko AoyagiISBN: 978-1-928914-47-1

Publication Date: 2012 Sept. 29

Number of References in Bibliography: 1372

Earliest Reference: 1918

Click here to download the full text to open and read book [image: History
of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks
(1918-2012)]<http://www.soyinfocenter.com/pdf/156/Yogu.pdf>

*Brief chronology / timeline of soy yogurt, soy acidophilus milk, and other
cultured soymilks.*
There are two basic types of soy yogurt: fermented and non-fermented. The
fermented type is usually made from soymilk in the same way as a typical
dairy yogurt. The non-fermented type is usually made by blending silken
tofu (sometimes with fruits and other ingredients) until it attains the
smooth consistency of yogurt - but lacks the sourness.
Soy yogurt also comes in both spoonable (typical) and drinkable
consistencies.



  • [permaculture] History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012) - SoyInfo Center, Lawrence London, 10/02/2012

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