http://durgan.org/2017/August%202017/7%20August%202017%20Tempeh/HTML/ 7 August 2017 Tempeh Tempeh is made about every third day. It takes 24 hours from start to finish. Method is simple: Half liter of dried soy beans. Boil for 1/2 hour. Remove skins under cold water by hand rubbing and floating off the skins, about five rinses are sufficient. Place beans in a colander and steam pressure cook at 15 PSI for 30 minutes. Let cool to room temperature. Add a tablespoon of vinegar to lower pH slightly. Mix thoroughly. Add ~1/2 teaspoon of tempeh starter. I use Indonesian powder purchased off the Internet. Hand mix thoroughly. Place beans in cotton lined molds. Sterilize cotton in microwave. Place in an incubator/fermenter set at 31C for 24 hours. The product will be perfect. Store in closed container in the refrigerator and use within about ten days or freeze if longer.
http://durgan.org/2017/August%202017/11%20July%202017%20Tempeh/HTML/ 11 July 2017 Tempeh A batch of tempeh is made about every third day. Half a liter of dried soy beans swell to one liter during the processing. The process is wash, boil for 30 minutes to loosen skins, run under cold water and hand rub to remove the skins, which float and pour off about five times to remove all. Place the skinless, split beans in a colander and steam pressure cook for 30 minutes at 15 PSI for 30 minutes. Remove after cooking and allow to cool to room temperature. Add a tablespoon of vinegar to lower pH slightly. Add about a quarter teaspoon of starter and mix thoroughly. Place the beans in the selected molds wrapping in sterilized cotton clothes. Place in a fermenter set at 31C for 24 hours. The finished product will be perfect. Pictures depict the process. 12 August 2017 Tempeh Fermented 24 hours http://durgan.org/2017/August%202017/12%20Augut%202017%20Tempeh%20Fermented%2024%20hours/HTML/
