Background
This is a first attempt at making Tempeh from scratch. The goal is to compare the flavor and texture of a homemade version with commercial products and to establish a baseline process for future experiments with other substrates. This is a traditional version using soybeans.
Recipe
Ingredients
900g Soy Beans
3g Tempeh Start
Equipment
Incubation Chamber
Instructions
-
Preparation
Soak the beans overnight, then boil them until cooked through but still firm. -
Inoculation
Drain the beans and allow them to cool to at least as low as incubation temperature before mixing in the tempeh starter. -
Incubation
Place the inoculated beans in an incubation chamber at 88°F for 48 hours.