Perfect Soy Tempeh

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Perfect Soy Tempeh

Postby Durgan on Fri Jul 05, 2019 12:56 am

4 July 2019 Soy Tempeh
Posted on July 4, 2019 by Durgan
http://durgan.org/2019/July%202019/4%20 ... mpeh/HTML/ 4 July 2019 Soy Tempeh
Soy tempeh perfect. Fermentation was 30 hours at 31C. The perfection is apparent since one cannot identify the individual beans meaning the mycelium has permeated.

Image
Durgan
Zone 5 Brantford, ON, Canada
http://durgan.org/2011/
Durgan
 
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Re: Perfect Soy Tempeh

Postby irie1029 on Mon Jul 08, 2019 6:36 am

Never tried tempeh but that photo sure looks tempting. Nice job!
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Re: Perfect Soy Tempeh

Postby salto on Mon Jul 08, 2019 11:28 am

Thank you so much for all your posts Durgan, they are very helpful.
What ratio starter/beans did you use (Raprima or Indopol)? I started to experiment with these starters, am still trying to figure out the best ratio.
Thank you!
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Re: Perfect Soy Tempeh

Postby Durgan on Mon Jul 08, 2019 8:47 pm

I ordered stater from Indonesia and keep it sealed in the refrigerator and some in the freezer. At first I used it sparingly now I use about a quarter of a teaspoonful. The amount doesn't appear to be critical.
Soy and chickpea are simple to make, lentil can be a bit touchy mostly overcooking.

I always make 500 ml, about two cups of dried beans to fit my molds. If I have too much I simply freeze it until needed.
Durgan
Zone 5 Brantford, ON, Canada
http://durgan.org/2011/
Durgan
 
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Re: Perfect Soy Tempeh

Postby salto on Tue Jul 09, 2019 9:38 am

Thank you Durgan, helpful again!
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