Make tempeh in the comfort of your own home, learn more about fermentation and discover the magic of mycelium!
Storage: Store your box in a cool dry area. If you wish to make this at a later stage, place the starter powder in the freezer. Store for up to 3 months.
INCLUDED IN YOUR BOX:
Soybean 400 g
Black bean 300 gram
Chickpeas 300 gram
Tempeh starter mixed with rice vinegar (Chickpea, Black Bean, Soybean)
Muslin cloth
Perforated plastic bags with zip (10 + 1 extra)
Packaging bags with zip (10 + 1 extra)
WHAT YOU WILL NEED:
3 tbsp white vinegar
Large pot for boiling beans
Large mixing bowl
Spatula or stainless steel spoon
Cooling tray/rack
Scale
Oven
Thermometer (optional)
Yield - HOW MUCH TEMPEH YOU WILL MAKE:
Soybean (cooked) to make 4 x 170 g
Chickpea (cooked) to make 3 x 170 g
Black bean (cooked) to make 3 x 170 g
TIPS
Ensure all your equipment is washed and cleaned. Any foreign bacteria introduced will impact your tempeh’s outcome.
Wash your hands before touching the beans after it has been boiled. Here is a crucial time to ensure no foreign bacteria is introduced.
1. SOAK THE BEANS
Wash the beans by rinsing them with water in a colander for 2 minutes.
FAST SOAK: Place the beans in a large pot. Pour hot water to cover the beans. Let it sit for at least 10 hours or overnight.
LONG SOAK: You can leave it in cold water for up to 24-36 hours at room temperature.
2. DRAIN & WASH
Scoop out any skins that have settled ontop.
Drain off the murky water and fill it with fresh water, allowing the excess skins to drain off.
Use your two hands to rub the whole soybeans. This process is to split any smaller beans and remove more skins.
Do this about 3-4 times, or until you take off most of the skin. You may not be able to remove all the skin but take off as much as you can.
Once the water comes out completely clean and transparent, the beans should be washed.
Black beans: 30%- 40% skins remain. Don't stress about removing all the skins.
TIP: Use warm & hot water to wash the beans in this step, this will ensure any nasties are removed before the boiling process.
3. COOK THE DEHULLED SOYBEANS
Place the dehulled beans in a pot. Fill with water until covered at about 2 fingers extra water.
Bring to a boil and then lower the heat to simmer. Cover with a lid.
Simmer for 30 minutes, then taste the beans for an al-dente finish.
Chickpeas & black beans take about 20-25 minutes to al dente.
Place the beans in a colander allowing all the water to drain out.
While the beans are in the colander, add the vinegar/ lactic acid and mix. Allow the beans to steam dry in the colander for 2-3 minutes.
4. DRY THE BEANS
Place your muslin cloth on a clean dry surface.
Spread the cooked beans on the cloth until evenly spread out allowing it to cool and dry.
Lift and move the beans on the towel to move wet beans from the bottom to the top.
When felt, there should be no moisture left on your fingers.
The beans should not start to dry out completely, don’t leave them out too long.
TIP: Use a fan or blow dryer on low heat to dry the beans.
5. MIX BEANS WITH THE TEMPEH STARTER
Place the dried soybeans in a large clean bowl.
Add your starter mix and mix for 2 minutes until evenly distributed.
Fill the bags with the beans, placing about 170 g in each bag.
Close the zip of the bags and place them onto a drying rack.
Yield - HOW MUCH TEMPEH YOU WILL MAKE:
Soybean (cooked) to make 4 x 170 g
Chickpea (cooked) to make 3 x 170 g
Black bean (cooked) to make 3 x 170 g
6. INCUBATING THE BEANS IN THE OVEN:
Turn the oven's light on. This helps to maintain that temperature.
Place the bags of beans on a clean drying rack and place them inside the oven.
Place a thermometer inside the oven so you know the temperature.
You want to maintain a temperature of between 28 - 36 Celcius.
DONT HAVE A THERMOMETOR: Place the oven on its lowest setting, open the oven slightly by placing a stainless steel spoon or spatula for additional circulation. Keep an eye on the tempeh, when water starts to rise to the surface of the bags (evaporation) switch the oven off and allow it to grow by itelf in the oven (switched off).
7. MONITOR THE GROWTH:
After 24 hours, monitor closely. The tempeh starts to generates its own heat (evaporation on the surface of the bag) and growth becomes more rapid.
The whole process may take up to 36 hours or a bit longer depending on your incubation heat.
DONE: The tempeh has a white solid marshmallow look, it is firm and holds well. It has a nutty fermented aroma.
Black spots? DO NOT PANIC. It doesn't mean that your tempeh is bad, it is simply a marker that the tempeh received much oxygen in a certain area.
If it smells foul (think ammonia), there might have been bad bacteria present in your process and you should discard it.
8. HOW TO STORE TEMPEH:
Wrap them with a plastic wrap. Freeze them if you are not going to cook them anytime soon. It's good up to 6 months in the freezer and about 7 days in the refrigerator
VIDEO LINKS:
TBC
HAPPY COOKING!
Boemboe Team