Tempeh is cooked soybeans that are fermented & pressed into a firm, dry loaf or cake or patty of varying firmness. It is the fermentation that gives the soybeans in tempeh a nutty, earthy flavor & chewy texture. Tempeh can be grilled, baked, stir-fried, or crumbled like ground meat & used in sandwiches or tacos. Expiration Date:2024 How to make Tempeh Ingredients: 500 g dried soybeans 2 teaspoons Tempeh Starter 3 tablespoons vinegar Instructions: Soak the beans: Place the beans in a large bowl & cover them by 3 inches with water. Let stand overnight or at least 12 hours. De-hull & split the beans: The hulls or skins need to be removed in order for the spores to inoculate the beans. Using your hands or a potato masher, knead & squeeze the beans so that the hulls fall off & the beans split in half. This is the most labor-intensive part of the tempeh-making process & may take 10 to 20 minutes. Don’t worry about de-hulling & splitting every last bean, but do try to get a majority of them. Periodically stir the water so the hulls float to the surface; skim them off & discard them. To speed up the process, If use peeled split soybeans Cook the beans: Drain the beans, transfer them to a large pot, & cover by 2 inches with fresh water. Bring to a boil. Skim off & discard any foam or hulls that rise to the surface. Reduce the heat & simmer, partially covered, until the beans are tender but not mushy about 45 minutes. Prepare the zip-top bags: While the beans are cooking, prepare the bags. Using the skewer or a large needle, prick holes in the bags at 1-inch intervals. Dry the beans: Drain the beans. Spread them out on two towel-lined baking sheets & pat them dry. Cool the beans: Let the beans cool to below body temperature. Add the vinegar: Transfer the beans to a clean, dry bowl. Sprinkle the vinegar over the beans & mix well. Adding vinegar lowers the pH & prevents the growth of unwanted bacteria. Add the tempeh starter: Sprinkle the tempeh starter over the beans & mix for about a minute to distribute evenly. Fill the bags: Divide the beans between the two bags. Flatten the bags: Seal the bags & flatten the beans out evenly. Incubate the tempeh: Place the bags in the incubator. The temperature must be between 85oF & 90oF for the next 24 to 48 hours, so periodically check to make sure the temperature is consist Due to the nature of our products, all sales are final. We do not accept returns or exchanges for any items. 100G, Tempeh Starter, Culture, Rhizopus Oligosporus, Spores Yeast, Inoculum, Homemade Vegan, Free Shipping
