INTSOY and the Illinois Center for Soy Foods released the “Soy at Home Series,” which is designed for people who want to make tofu and other soy products at home. This 5-part series of brochures provides easy-to-follow directions for everything you need to know to make your own tofu, soymilk and okara, and soy flour or grits, as well as harvest and cook your own edamame or mature dry soybeans. Click here for more information.

In the process of making milk into yogurt, sugar, either present or added to the milk, is converted into acid and other compounds that give yogurt its distinctive tartness and special taste. The fruit in the yogurt is added after the yogurt is made.