21 May 2019 Tempeh Soy

Discussion in 'Fruit and Vegetable Gardening' started by Durgan, May 21, 2019.

  1. Durgan

    Durgan Contributor 10 Years

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    21 May 2019 Tempeh Soy
    Posted on May 21, 2019 by Durgan
    21 May 2019 Tempeh Soy 21 May 2019 Tempeh Soy
    The explanation starts after the beans have been processed ready for fermentation. Five hundred ml of dried soy beans, wash and boil for 45 minutes. Cool under cold water and rub the beans together in the hands, to remove the skins, pour off the skins. Do this five time and all the skins will be removed.

    Place in a colander and put in pressure cooker. Pressure cook for one hour. This will soften the beans and make them ready for fermenting. The beans should be split and soft when pushed.

    Add a tablespoon of vinegar to lower the pH slightly. Mix in about half teaspoon of tempeh starter. Place in mold and put in fermenter for about 36 hours at 31C.
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  2. Durgan

    Durgan Contributor 10 Years

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    Allowed to ferment to about 48 hours total at room temperature.
    22 May 2019 Tempeh Soy22 May 2019 Tempeh Soy

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