12
Aug
Blend the dry chunks with double the amount of rice flour until they are in powder form. Place the beans in a dry bowl and allow the beans to cool to a lukewarm temperature same temperature as your skin.
If using okara you would just add a quarter of the amount of vinegar to the pulp and warm it up to about 35 celsius or 95 fahrenheit.
Make your own tempeh. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly. Place the bags in the incubator.
The temperature must be between 85 f and 90 f for the next 24 to 48 hours so periodically check to make sure the temperature is consistent. Add the tempeh starter and mix well place it in the banana leaves ceramic dish or plastic zip. Wait it for 36 48 hours until the form getting compact and white spores mycelium grow and covered all the entire of soybeans.
For the complete direction this is how to make homemade tempeh recipe. 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 sample of tempeh starter.
How to make your own tempeh step 4. When the beans have cooked for about an hour drain the water. Let the beans stay in the pot and let the pot sit on the stove on the absolute lowest heat for 10 minutes while stirring occasionally until the beans seem dry.
Leave the chunks to air dry for a couple of days. Blend the dry chunks with double the amount of rice flour until they are in powder form. This will be your starter and it is enough to make at least 10 batches of tempeh.
The homemade tempeh starter needs to be stored in an airtight container in the fridge. Vinegar like apple cider vinegar. Adding vinegar creates an acidic environment.
This is important to prevent the growth of unwanted bacteria. Like an incubator or simply an oven with the light on. Temperatures of 30 37 c 85 98 f work best to make tempeh.
The next part of this homemade tempeh recipe is to cook the soybeans ion other words inoculating them. To do this put them in a large pot and add enough water to cover them. Add about 4 tablespoons of white vinegar for every pound of soybeans bring it to a boil and allow the beans to cook for about 30 minutes.
If using okara you would just add a quarter of the amount of vinegar to the pulp and warm it up to about 35 celsius or 95 fahrenheit. Then mix in the mould and proceed as for the rest of the recipe. Chickpeas along with lentils and other legumes make great soy free options for tempeh.
Place the beans in a dry bowl and allow the beans to cool to a lukewarm temperature same temperature as your skin. Add the vinegar and mix well. Add the tempeh starter and mix well to evenly distribute the starter in the beans.
Place the beans in two vented containers or quart size plastic bags with needle size holes poked through at 1 2 inch intervals. The beans should be layered 1 to 1 1 2 inches thick. Place the chickpeas in a large bowl cover with clean water and soak overnight.
The next day drain and rinse the chickpeas. Transfer to a large cooking pot cover with water about 2 inch higher than the chickpeas.