Perfect Soy Tempeh

[Durgan]

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.

[irie1029]

Never tried tempeh but that photo sure looks tempting. Nice job!

[salto]

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!

[Durgan]

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.

[salto]

Thank you Durgan, helpful again!