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611 grams of raw blanched peanuts.
Soaked for 12 hours then drained and rinsed.
Steamed for 30 minutes using Instant Pot 8 Quart DUO EVO PLUS.
Saluted on low in Instant Pot for 5 minutes to get rid of moisture
Transferred to 1/2 sheet rimmed backing sheet lined with kitchen towel and stirred around to cool.
Transferred to 5 quart large bowl.
Stirred in 1 1/2 tablespoons of distilled cane vinegar.
Added 1/2 teaspoon of tempeh starter and stirred that in. Repeated this step.
Split peanuts between two 3 Cup Sterilite Ultra Seal Food Storage Containers.
Incubated in Instant Pot using Sous Vide function set at 90 degrees F for almost 23.5 hours until internal temp showed 92 Degrees F. Turned off Instant Pot and let incubate for another 40 hours. Internal temp topped out at 111 degrees F.
Removed loaves from containers, steamed for 20 minutes, and put on wire rack to cool to room temperature. Wrapped one loaf for storage in bottom of fridge. Wrapped one up and put in freezer bag to store in freezer.
Serving suggestion:
Dice into cubes and toss with extra-virgin olive oil with a dash of salt and then roasted.
Cut into logs, marinated in favorite sauce, and then grilled.