Acidifier and tempeh

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Acidifier and tempeh

Postby fasguvh on Wed Jan 30, 2019 10:38 am

Hi guys!
i make some nice tempeh at home but i always used white vinegar as acidifier.

Image
Many producers don't use any.
It will be possible also for an hobbist and starting from dehulled soybeans (i have read somewhere that in indonesia hulls works als acidifier in pre fermentation phase)?
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Re: Acidifier and tempeh

Postby Durand on Wed Jan 30, 2019 11:13 am

Your tempeh looks very nice! Why change your method?
In Indonesia they acidify the soaking water by natural lactic acid fermentation. Soybeans contain lots of sugar that dissolve in the soaking water and can be fermented into lactic acid. Industrial companies acididy, by adding an acid, see their labels. Maybe a few companies use the Indonesian method. Then they don't have to declare acid.
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Re: Acidifier and tempeh

Postby Durgan on Wed Jan 30, 2019 2:45 pm

Sometimes I use vinegar but found it doesn't seem to matter much if this step is left out. Meaning I detect no difference between making it acidic or not doing so.
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Re: Acidifier and tempeh

Postby fasguvh on Thu Jan 31, 2019 6:26 am

Thanks bot for your kind replys.
I just want to use less ingredients possible.
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