Yes. You can make great tasting drinkable soy-yogurt, also with mixed fruits, provided you use the right culture and proper method.

Cultured products as a rule have longer shelf life than uncultured products. It can be considered at least twice that of soymilk and beverages when processed under sanitary conditioned and properly refrigerated.

All cultures used in the yogurt industry are produced and then shipped and stored in sub zero temperatures. This freezing makes the cultures "dormant" but does not kill them. When it is time to produce our frozen yogurt we place a small amount of the frozen cultures into the soymilk base. These cultures then mix with the warm base and begin to grow.

The Phosphorous values for the 6-ounce container of WholeSoy Soy Yogurt are: Plain (0 mg), Vanilla (0 mg), Peach (.79 mg), Strawberry (5.89 mg), Raspberry (1.02 mg), Lemon (1.15 mg), Cherry (.94 mg), Blueberry (.79 mg). The Potassium K values for the 6-ounce container of WholeSoy Soy Yogurt are: Plain (197.4 mg), Vanilla (197.4 mg), Peach (209.6 mg), Strawberry (208.1 mg), Raspberry (203.4 mg), Lemon (209.6 mg), Cherry (212.7 mg), and Blueberry (202.9 mg).

Yes. However, special cultures have been developed for soymilk that can use the sugars and carbohydrates found in soymilk more efficiently. ProSoya has special cultures for soymilk.

When making milk, 3 cups of non-instant powdered milk makes 1 gallon of liquid milk. Most people have better luck if you mix milk 1/2 and 1/2 with regular milk. OR, add 1-2 cups of non-dairy creamer to each gallon.

Yogurt is naturally lower in fat and calories than mayonnaise, which is the leading ingredient in most refrigerated dressings. Yogurt is highly nutritious because it is a good source of calcium, protein, vitamins and minerals.

Bacteria basically pre-digest the milk for us making it much easier for our digestive tracts to absorb the milk's nutrients. When the bacteria are introduced to the warm milk they do what any other living thing does: feed, multiply and produce by-products. The bacteria feed on the milk sugar, lactose, converting it to lactic acid thereby making the milk accessible to those that have a hard time digesting lactose.

The tap water in Nicaragua is considered drinkable in your hotels visited by Explore Nicaragua Tours. If you prefer to drink bottled water, it is available for purchase in all your hotels and restaurants.

S.O.Y. stands for the Student Organization of Yeshiva. We are the primary student council representing students of the Mazer Yeshiva Program within Yeshiva University.

Yogurt, also spelled yoghurt, is a smooth, semi-solid dairy product made from milk. People all over the world have eaten yogurt for thousands of years. Yogurt makers add live, active cultures to milk to make yogurt. These cultures multiply at carefully controlled temperatures and cause milk to ferment (ripen). During the fermentation process, the cultures create the enzyme lactase, which changes lactose (milk sugar) into lactic acid.

Yogurt is outdated milk that has been recycled by adding certain bacteria, which are supposedly good for you. These "good" bacteria are called probiotics to distinguish them from antibiotics, which can be harmful. Actually, the distinction between "good" and "bad" bacteria is artificial; all bacteria can be harmful, and yogurt is not good for you. Fresh milk is better than spoiled milk, and we don't need foreign bacteria.

Yogurt is even more easily digested than milk since the cultures added to the milk pre-digest the lactose. Yes, Redwood Hill Farm yogurt contains live, active viable cultures. In addition to the cultures of lactobacillus and acidophilus, bifidus is added.

Not currently. Yogurt, when added to home-made dressings for immediate use, can give delicious results. However, it is difficult for us to make a yogurt-based dressing commercially, because of the instability of the product, coupled with our commitment to preservative-free products. As we explore new technologies, it may be possible to develop a yogurt-based Renée’s Gourmet dressing in the future.

In the state of Texas, and in most other states, it is illegal to produce dairy products for sale using raw milk. All milk must be pasteurized before sale or manufacture into other milk products. See #4 above.

Soy and soy products are derived from soybeans, which are legumes and therefore not allowed on the BBD. But Soy Lecithin is OK and we checked this out with Ashton ages ago. Why Soy Can Damage Your Health: Dr. Mercola's list of articles explaining the various reasons why we should avoid eating soy and soy products. Top