http://durgan.org/2017/August%202017/24%20August%202014%20Tempeh/HTML/ 24 August 2014 Tempeh Tempeh made total time 24 hours. This shows the fermenting part. The beans were prepared by boiling for ~30 minutes, running under cold water and removing the skins by hand rubbing and flushing,, steam pressure cooked for ~30 minutes, cooled to room temperature, tablespoon of vinegar added and mixed, starter powder 1/2 teaspoon added and mixed. Placed in molds and placed in the fermenter set at 31C for 24 hours.
