blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,361
A standard recipe for making tempeh would be, 2 cups of dried soybeans, soaked 24 hours, rub off the hull and split the beans. Cook boiling for 1 hour, let cool. Add 2 T white vinegar (or pasteurized vinegar). Mix well. Make sure the beans are air dry, no shiny spots of moisture on them. Dry with a hair dryer if needed. Add mold starter and mix well. Put in zip lock quart bags with holes punched every inch or centimeter. Incubate at 83-95 deg F for 24-48 hours. I put mine on top of dish clothes on top of the dehydrator (excalibur) while it is set at 95. Three thermometers around the tempeh to monitor the temperatures. I cover them with more dish clothes to hold the temperature steady.
This is the first batch, (chick peas and wheat and rye berries slightly broken in the food processor) beautiful on one side, but not on the other side, and this is the batch that used active vinegar-Don't do that again. I scraped the white mold for starter and had to throw away the 'sour' batch. Sour from the active vinegar.
The second and third batch. I mostly liked the hand hulled and split beans. That batch stuck together the best.
2nd batch was hand hulled soy beans on the left, the 3rd was broken up hulled soy beans on the right.
I trimmed the edge to keep to dry for starter, then sliced and cooked it.
I cooked the tempeh in water/soy sauce/garlic and onion powder. I cook it until the liquid is gone, about 20 minutes. I would describe the taste as smooth, nutty, and a little cheezy (which surprised me). I really liked it. I liked it better than store bought, which in comparison, even when cooked the same way was less flavorful. I refrigerated some to eat and froze the rest.
I have a 4th batch of black and white beans going. They may be TOO cooked to get a good tempeh, too soft, we'll see when they are done. The 'just cooked' and still firm soybeans seemed to be the best texture. Future batches will use 'just cooked' and still firm beans, whichever kinds I try.
Whatever kind of grain or bean used, must have thick skins or hulls broken or removed. I was thinking these black and white beans are pretty broken so should work.
The 4th batch of black and white beans have white mold forming! This is the first batch I'm doing with my own starter and it's working! I was worried that my starter might not be strong enough to grow but it seems fine.
I have more starter drying from the tempeh from yesterday too. Once dry I just grind it in the coffee grinder into a powder. I will keep this in the refrigerator.
This is mold on the 4th batch this morning.
Most of the tempeh smells nutty or earthy or mushroom-y. At the end their might be a slight whiff of ammonia which is okay, but if it is strong, throw it out. I smelled the slight whiff of ammonia in the soybean tempeh, but that was gone after refrigeration and after cooking.
This is the first batch, (chick peas and wheat and rye berries slightly broken in the food processor) beautiful on one side, but not on the other side, and this is the batch that used active vinegar-Don't do that again. I scraped the white mold for starter and had to throw away the 'sour' batch. Sour from the active vinegar.
The second and third batch. I mostly liked the hand hulled and split beans. That batch stuck together the best.
2nd batch was hand hulled soy beans on the left, the 3rd was broken up hulled soy beans on the right.
I trimmed the edge to keep to dry for starter, then sliced and cooked it.
I cooked the tempeh in water/soy sauce/garlic and onion powder. I cook it until the liquid is gone, about 20 minutes. I would describe the taste as smooth, nutty, and a little cheezy (which surprised me). I really liked it. I liked it better than store bought, which in comparison, even when cooked the same way was less flavorful. I refrigerated some to eat and froze the rest.
I have a 4th batch of black and white beans going. They may be TOO cooked to get a good tempeh, too soft, we'll see when they are done. The 'just cooked' and still firm soybeans seemed to be the best texture. Future batches will use 'just cooked' and still firm beans, whichever kinds I try.
Whatever kind of grain or bean used, must have thick skins or hulls broken or removed. I was thinking these black and white beans are pretty broken so should work.
The 4th batch of black and white beans have white mold forming! This is the first batch I'm doing with my own starter and it's working! I was worried that my starter might not be strong enough to grow but it seems fine.
I have more starter drying from the tempeh from yesterday too. Once dry I just grind it in the coffee grinder into a powder. I will keep this in the refrigerator.
This is mold on the 4th batch this morning.
Most of the tempeh smells nutty or earthy or mushroom-y. At the end their might be a slight whiff of ammonia which is okay, but if it is strong, throw it out. I smelled the slight whiff of ammonia in the soybean tempeh, but that was gone after refrigeration and after cooking.
