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6 April 2018 Lentil Tempeh

PostPosted: Sat Apr 06, 2019 4:30 pm
by Durgan
Experimenting with cooking time for lentil Tempeh. I have discovered that cooking the lentils is critical. They turn to mush quickly and do not ferment if mushy.

6 April 2018 Lentil Tempeh
Posted on April 6, 2019 by Durgan ... mpeh/HTML/ 6 April 2018 Lentil Tempeh
Half a liter about one pound of brown common lentils was made into lentil tempeh. Procedure was wash, gently cook for 15 minutes (this is critical) since the object is to have soft beans but still retain their shape.Cool after cooking to room temperature about 20C, add vinegar to lower pH, add tempeh starter and mix thoroughly. Place in fermenting molds, place in fermenter set at 31C. Remove after 24 hours. I leave the finished tempeh at room temperature to age for 24 hours before stopping fermentation by placing in the refrigerator. A personal choice. The tempeh is perfect and easy to reproduce.

Re: 6 April 2018 Lentil Tempeh

PostPosted: Sun Apr 07, 2019 8:42 am
by Durgan ... mpeh/HTML/ 7 April 2019 Lentil Tempeh
Fermentation was extended another 12 hours to total of 36 at room temperature. The mycelium completely encompassed the lentils.