Recipe for Tempeh

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source: http://www.tempeh.info/maketempeh/how-to-make-tempeh.html

here you go Carla,

How to make tempeh?

Making tempeh is very easy. Here we explain how to make tempeh from 100% soy.

This is the traditional tempeh as it is consumed in the country of origin:

Indonesia. To make soy tempeh, follow the steps below.

 

Step 1: Cracking the beans

 

The easiest way is to crack the soybeans with a loosely set grain mill. Ideally

each soybean is cracked in half.

On the left you can see a picture of a Family Grain Mill. This grain mill can be

bought on the internet for les than $100. With the Family Grain Mill you can

split the 500 g soybeans in a few minutes. Daniel informed us that the Porkert

Universal Grain Mill can also split the soybeans. It is a Czech made grain mill

that is all hot dipped steel, easy to take apart and lasts a long time. If you

know other grain mills that can do the job, please inform us! When buying a

grain mill consider that you can also use the dehulled soybeans to make soymilk.

If you don't have a grain mill or dehulled soybeans continue with using whole

soybeans. You will have to remove the hulls later by hand. In some countries you

can buy dehulled soybeans in the shop.

 

Step 2: Soaking and dehulling soybeans

 

Soak the soybeans in 2 liter water for 6 - 18 hours. If you use whole soybeans

you should split them by squeezing them with a kneading motion. Stir gently

causing the hulls to rise to the surface, then pour off water and hulls into a

strainer. Add fresh water and repeat until most hulls are removed. Don't worry

if a few hulls remain attached.

 

Step 3: Cooking the soybeans

 

Put the beans in a cooking pot and water to cover the soybeans. Add 3 tablespoon

vinegar and cook for 30 min. Drain off the water and dry the soybeans by

continue heating them in the pot on medium heat for a few minutes and until the

beans are dry. Allow the soybeans to cool down to below 35°C.

 

Step 4: Inoculating the soybeans with tempeh starter

 

Add 1 tablespoon vinegar and mix very well. Sprinkle the soybeans with 1

teaspoon of tempeh starter. Mix with a clean spoon for about 1 minute to

distribute the tempeh starter evenly. It's very important to mix the tempeh

starter very well: it reduces the risk for spoilage and the fermentation will be

faster. To promote the home production of tempeh we will send you a free sample

of tempeh starter.

 

Step 5: Incubating the beans

 

Take 2 plastic bags 18 x 28 cm and perforate them with holes at a distance of

about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a

fat needle or small nail (about 0.6 mm in diameter). This will allow the mould

to breathe.

 

Divide the soybeans in the two bags and seal them. Press them flat, making sure

that the total thickness of the beans is max 3 cm. Place the packed beans in an

incubator at 30°C or at a warm place for about 36- 48 hours during which the

tempeh fermentation takes place. Then the container should be filled completely

with white mycelium and the entire contents can be lifted out as a whole piece.

 

Now you know how to make tempeh. We hope that you will enjoy the home making of

tempeh and ... the eating of it! If you have questions about how to make tempeh,

please Email us!