permaculture

[Lawrence London <lfljvenaura@gmail.com>]

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.