22 July 2020 Soy Tempeh Posted on July 22, 2020 by Durgan http://durgan.org/2020/July 2020/22 July 2020 Soy Tempeh/HTML/ 22 July 2020 Soy Tempeh Five hundred ml of soy beans were made into soy tempeh. Process was dehull, steam pressure cook for 1.5 hours, add two tablespoons of vinegar, add half a teaspoon of tempeh starter. Place in cotton lined molds. Place in fermenter set at 31C for 40 hours. The result is perfect tempeh.Annotated pictures depict the procedure. I ingest about 60 grams as is for breakfast. A large cake is about 9 servings.
