John was never destined to join the ranks of academia, but a decade after graduating with a degree in botany and microbiology, he became fascinated by the domination of tubes in nature, and whether that could be exploited in the fermentation processes, such as making of yogurt
This led to another degree course – this time in mechanical engineering, with the aim of understanding the underlying principle of fluid motion in a tube.
Like most creations of this kind, VYM was only possible through help from numerous parties, including family and friends, and one or two strangers who just happened to be passing. Finally I must thank my father Eric Baker for introducing me to yogurt making at a young age.
Comments & questions on making vegan yogurt are welcome at the VYM Facebook page.
Licence & Usage Rights
From the start the intention has been to encourage individuals and small groups to experiment and investigate aspects of yogurt-making in the belief that the current industry-standard is far below what is possible where production is achieved at home or in small, local units.
An application for registration under ‘creative commons’ license is pending. This will allow commoners, cooperatives and nonprofits to share and re-use the material, and at the same time, bar exploitation of the website to “for-profit” bodies.
The material in VYM is published in the belief that it is not covered by existing patents (or other restrictions).
Disclaimer: While every opportunity has been taken to ensure safety in following the processes outlined on the website, VYM is unable to guarantee conditions and practice, and wishes to emphasise that all work as a result of reading the VYM website are undertaken at the reader’s own risk.
The mountains & people of Central Asia
