Tempeh starter

Tempeh starter

12,00 9,99

64 in stock

Tempeh is a well-known, nutritious, healthy and tasty fermented soybean cake from Indonesia. You make it from soy beans, but it also works well with other beans.

64 in stock

Tempeh is a well-known, nutritious, healthy and tasty fermented soybean cake from Indonesia. You make it from soy beans, but it also works well with other beans. In many cases the result is even tastier. Our tempeh starter is the original Indonesian variety with both Rhizopus Oligosporis and Rhizopus Oryzae fungi.

  • Content 25 grams, enough for 15 kg of tempeh
  • Ingredients: Rhizopus Oligosporis, Rhizopus Oryzae, riceflower
  • Storage instructions: best kept in the fridge for at least 6 months, more than a year in the freezer
  • Country of origin: Indonesia.
  • GMO and salmonella free

Ingredients:

  •  4 1/2  cups hulled soy beans (if using beans with the hulls intact, see below for extra steps)
  •  2  tbsp. Vinegar
  •  2 ½   tsp. Tempeh Starter

Making Tempeh:

  1.  Soak the beans: Place the beans in a large bowl of water with an extra 3 inches on top. Leave it over night or for at least 12 hours.
  2.  Boil the soybeans for one hour or more to cook. If using a pressure cooker for about 45 min.
  3. Dehull the beans ( see below ).
  4. Discard the cooking water and dry the beans (either using a towel to pat them dry or setting over low heat in the pot to evaporate the water off the beans). It is important for the beans to be dry to the touch, as too much moisture can ruin the batch.
  5. Place the beans in a dry bowl and allow the beans to cool to skin temperature (appr. 37˚ C)
  6. Add the vinegar and mix well.
  7. Add the tempeh starter and mix well to evenly distribute the starter in the beans.
  8. Place the beans in two vented plastic  bags (e.g. ziplocks ) with needle-size holes poked through for ventilation. The beans should be 1 – 1.5 inches thick. Make sure the bags “fits” and is not too big, and press the beans flat up to the corners of the bags.
  9. Incubate the beans at 86°F (29°C) for 24-48 hours. See below for ideas for incubating the beans.
  10. Check the beans after 12 hours. At this point in the process the fermentation will cause the beans to generate their own heat so you will normally need to reduce or even eliminate the external heat source. Be sure to use a thermometer to check the actual temperature (see below).
  11. After 24 hours or so, the white mycelium will start to cover the surface of the beans. Over the next few hours the white mycelium will grow through the beans and will smell nutty.

 

Weight0.08 kg

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