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