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Okara Tempeh

PostPosted: Tue Nov 27, 2018 7:33 am
by bjdmytro
I've tried several times and several variations, but I cannot not get okara tempeh to work. I've worked with different dryness levels, different starters, different incubation temperatures. Either nothing grows at all, or the growth is very spotty. I have great success with many other kinds of tempeh. I make several batches of regular soybean tempeh every week.

I have a lot of okara on hand from making soymilk, and I'd like to put it to use in some way. I'll put some in baked goods, but I have far too much okara to use up this way. The other use I've found for it is to cook it up with eggs for my dogs--they love it.

Information on the exact details of making okara tempeh is sparse. I've read The Book of Tempeh and some other sources on the internet, but I've been unable to figure out what is causing my lack of success.

Working with the okara pulp leftover from 4 cups of soybeans that has been frozen (I've also worked with fresh-not-frozen with the same results), my basic method is to first pressure steam the okara for a half hour. Then I add 1/4 cup of vinegar and dry it out in a pan on the stove. Finally, I cool it down, add the starter (2 tsp), transfer it into perforated bags (keeping it from getting packed down), and incubate at 86F. The okara is visibly dry, but when I squeeze a handful, a little liquid comes out, but just enough to get my hand damp, not enough to drip.

Re: Okara Tempeh

PostPosted: Tue Nov 27, 2018 7:58 am
by cerbu
add the vinegar, try to steam or toast the okara to have it quickly over boiling point, than when it's about body temperature inoculate, ferment in thin layer

Re: Okara Tempeh

PostPosted: Tue Nov 27, 2018 9:31 am
by bjdmytro
That does not clear it up. Have you had success with okara tempeh, or are you repeating other sources, because that's about how much detail The Book of Tempeh goes into making okara tempeh?

Re: Okara Tempeh

PostPosted: Tue Nov 27, 2018 12:23 pm
by cerbu
made it only with chickpea okara , it grows but I think soy okara would grow much better

le: have read your edit, no need to steam , just lightly roast after adding no more than 1-2 TBS vinegar

I will post pictures in december with peas okara tempeh ,hopefully good

Re: Okara Tempeh

PostPosted: Fri Nov 30, 2018 12:01 pm
by cerbu
https://youtu.be/GE0hp2ZZBJU
the okara is incubating , this is 0 hour

Re: Okara Tempeh

PostPosted: Mon Dec 03, 2018 3:43 am
by cerbu
grew slow but strong, first 12h it was too dry and I had to spay some water to start it's growth

Re: Okara Tempeh

PostPosted: Mon Feb 04, 2019 10:01 am
by fasguvh
last weekend i made some tofu at home

decided to make tempeh gembus (tempeh from okara) and i think i've nailed it
i've passed the okara in a dryer for about one hour adding some vinegar (1 and half tablespoons for 500 gr okara)
final result:
Image
Image

and after cooking it with some shoyu (soy sauce)
Image

i think the passage in the dryer was what made it work

Re: Okara Tempeh

PostPosted: Mon Feb 04, 2019 10:14 am
by fasguvh
I forgot to say that was 36 hrs fermentation