http://durgan.org/2017/May%202017/26%20May%202017%20Tempeh/HTML/ 26 May 2017 Tempeh A batch of tempeh was made. Each loaf is half a pound and they are perfect. Fermentation was 24 hours. The starter was from Cultures for Health. A new stock of culture was ordered on line, since my home made culture is unreliable to some degree and the expense to buy bulk starter is the most economic route at this time. Even without further cooking the slices are very pleasant. It is the most pleasant method to ingest soy beans that I have encountered. The rival method is making natto.
