The Process of Tempeh

Continuing my previous post about Tempeh, I’d like to show you the process of Tempeh – as many people doubt about the fungus culture πŸ˜€ – yes it is mold, a white hairy mold that forms a solid sheet layer to bind off soya bean. I made my Tempeh with organic culture and organic soya bean.

There are tons of articles on Google on how to make Tempeh; the keyΒ is experience, trial & error, it will take years until one master the technique, and it won’t be easy. When you successfully made the first one, it doesn’t mean that the second one will yield the same quality, it can be less or it can be more πŸ˜€

To give you the idea, check this:

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The first step is soaking the bean, lots of water, and changing it a couple of times.

Next is skin removal (dehulled) by “massaging” the beans

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Then boiling and still cleaning up for the leftover skin

Next is drying up πŸ˜€ still halfway to go πŸ˜€

Then, mixing dry soya bean with its culture

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Next – bag soya bean in plastics and punch holes to create circulation – you are finished for now as it needs time for the culture to start working πŸ˜€ (it should not be more than 3cm of height)

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This is how it looks after 36 hours of fermentation, you can barely see the soya bean as it is covered with white mold and once you peel the plastic, it’s going to be a firm cake form

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Until now, I tried different techniques, different “recipes”, but so far I’m not satisfied with the outcome even though it’s already very close to the original taste that I knew. I threw 4 batches already due to spoilage. Temperature is so difficult to manage. Lots of attention and patience are needed once the fermentation passes 24 hours.

Now every time I made a new batch, I feel nervous to see the outcome πŸ˜€ but I will keep making them until I find the most suitable way for me. A good thing about Tempeh is that it can be frozen for a couple of months, and defrost it for overnight and ready to be consumed in many ways.

So, for now, Tempeh is a delicacy for me πŸ˜€ I always have it in my freezer and I will stock it up for Winter days πŸ˜€

If you are interested, feel free to contact me – Cyprus only πŸ™‚

Happy days!! x

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