13 June 2019 Soy tempeh Posted on June 13, 2019 by Durgan 13 June 2019 Soy tempeh13 June 2019 Soy tempeh Soy tempeh was made,fermented 24 hours at 31C. The end product is perfect. The mycelium completely impregnates the beans so they lose most of their their shape, and the block approaches a homogeneous mass.
