Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Check it out! I sent pics of my first successful batch of homemade tempeh to Donna and they are now up in the Photos section under Erin. The first pic shows the full 1.5 lb slab fresh from its 24-hour incubation in the oven with just the light on to maintain an 85-90F temperature. It is in a gallon- sized storage bag poked full of holes, where you can see black spores had accumulated. The second picture is of a quarter of it, sliced into two 3 oz servings. It is so much better than storebought tempeh. Much richer. -Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Wow, Erin, that is soooo awesome! It looks really good! Was it hard? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Well, it was a time-consuming process, and messy, but worth it. It goes a little something like this: 1) soak soybeans overnight 2) dehull [i used the lazy method of running them through the food processor] 3) cook for 45 minutes at low boil, scooping off the hulls that float to the top and watching for the all-too-common spillovers 4) spread on baking sheet and allow to dry for 10 minutes in 200 degree oven 5) take out and allow to cool 6) toss in a Tablespoon of vinegar until evenly coated 7) add 1 tsp of starter culture powder, ensuring even distribution 8) poke a gallon-sized storage bag full of holes about 1/2 to 1 " apart 9) put beans in bag, seal, and press to an even depth 10) using a cooling rack to allow for airflow all around, incubate at 85-90 F for 24 hours 11) once complete [showing nice white coating w/possible black and/or gray colors, but no rust colors], divide into individual bags, keeping some in fridge for immediate use [2-3 days] and the rest in the freezer [do not layer on top of each other as they will continue to grow from their mutual warmth] If you have any questions about it, I learned what I know from the TEMPEH and Microbial_Nutrition groups. Natto is next on my docket. The beans have been soaking since noon, but I'm too tired to deal with them now, so they'll have to wait until the morning. -Erin , " Amy " <sandpiperhiker wrote: > > Wow, Erin, that is soooo awesome! It looks really good! Was it hard? > Quote Link to comment Share on other sites More sharing options...
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