Learn how to make tempeh with soybeans, vinegar, and a tempeh starter. Be careful when fermenting food, as it can be difficult to distinguish between healthy mold and dangerous organisms. Experiment with different ingredients and flavors once you’ve mastered the basic recipe.
Tempeh is a product made by fermenting beans or certain grains. Traditional Indonesian tempeh is made with soybeans and the following recipe describes how to make it with soybeans. Once you’ve mastered this recipe, you can experiment and make tempeh with other ingredients. Be aware that making fermented foods safely is difficult, as there is sometimes a fine line between healthy mold and dangerous organisms. If you’re in doubt about a batch of fermented food, throw it away! In the case of tempeh, the appearance of colors other than black or white is reason to throw the lot, as is a slimy texture or strong ammonia odor. Each time you prepare food, you will learn more about food, and you will become more confident about adding ingredients like seaweed, chili flakes, and other flavor additions.
The ingredients needed to make tempeh are very simple. You’ll need about 11 ounces (312 grams) of soybeans, along with four tablespoons of vinegar such as rice or white vinegar and tempeh appetizer. It’s crucial to make tempeh with a good starter, which can sometimes be hard to find, especially if you live in an isolated area. Many mail order companies offer tempeh starters, and you can also check with vegetarians in your community if any of them know of a source for tempeh starters. Once the appetizer arrives, you’re ready to make the tempeh.
Start making hulls by soaking the soybeans for 6-18 hours so the hulls can be easily removed. Some people crack the soybeans first, while others prefer to separate them by hand. Either way, stir the soybeans periodically to bring the hulls to the top and skim them. It is not essential to remove all hulls, just most of them.
Next, cook the soybeans in a heavy pot with covered water and three tablespoons of vinegar. Cook them for about 30 minutes before draining the water and cooking the soybeans until dry. Drying the soybeans is a crucial step, so be sure to stir the soybeans as they dry to ensure even coverage. Allow the soybeans to cool to below 95 degrees Fahrenheit (35 degrees Celsius) so you don’t kill the starter when you add it in the final mixing step involved in making the tempeh.
Once the beans have cooled, sprinkle with a teaspoon of tempeh starter and a tablespoon of vinegar. Mix them thoroughly, making sure the starter is evenly distributed among the soybeans, then bag the mixture into plastic bags that have been poked to create holes so the starter can breathe. Pack the tempeh into loose blocks and weigh it in a warm place, leaving it at about 86 degrees Fahrenheit (30 degrees Celsius) for 36 to 48 hours.
As the tempeh incubates, it will be covered in a thin white mold, the mycelium of the fungus that gives tempeh its solid shape and nutty flavor. It will also start to heat up, so use a thermometer to make sure the tempeh doesn’t get too hot. The tempeh will be ready to eat when the outside is creamy white and should be refrigerated or frozen if not being used immediately.
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