Instructions for Making Tempeh

[Guest guest]

Instructions for Making Tempeh

http://www.tempeh.info

 

For making tempeh (500 g) you need the following ingredients:

- 300 g whole soybeans

- 4 tablespoons vinegar

- 1 teaspoon tempeh starter

 

Source for tempeh starter:

http://www.tempeh.info

 

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.