http://durgan.org/2017/May%202017/24%20May%202017%20Tempeh/HTML/ 24 May 2017 Tempeh This is the method of fermenting the tempeh. I make 500 ml dried soy bean batches, which makes four loaves. The container is easy to work with and has holes for air access during fermentation. The cotton cloth covering is dampened and insures sufficient humidity during the fermentation process. The incubator is controlled at 31C for about 30 hours to complete the process. The starter spores were made from a previous batch, which can be continued ad infinitum but commercial starter spores are also available from several sites. The finished product may be eaten as is, but is usually cooked further and used in one of the many recipes available on line. I can now reproduce tempeh at will.
