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13 June 2019 Soy tempeh

PostPosted: Thu Jun 13, 2019 11:35 am
by Durgan
13 June 2019 Soy tempeh
Posted on June 13, 2019 by Durgan
http://durgan.org/2019/June%202019/13%2 ... mpeh/HTML/ 13 June 2019 Soy tempeh

Soy tempeh was made,fermented 24 hours at 31C. The end product is perfect. The mycelium completely impregnates the beans so they lose most of their their shape, and the block approaches a homogeneous mass.
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Re: 13 June 2019 Soy tempeh

PostPosted: Thu Jun 13, 2019 4:56 pm
by curtijam
Looks great! What is the cloth for, does it block the mycelium from growing through and around the holes in the Tupperware?

Re: 13 June 2019 Soy tempeh

PostPosted: Thu Jun 13, 2019 5:37 pm
by Durgan
curtijam wrote:Looks great! What is the cloth for, does it block the mycelium from growing through and around the holes in the Tupperware?


The cotton cloth makes cleaning the mold simple, since the mycelium doesn't stick in the air holes. My production for soy, chickpea and lentil tempeh is perfect now. I eat some every day.