Cultures To Love Soy Tempeh Starter Culture 60 gms

Tempeh is high in prebiotic fibre, makes nutrients available for the body to absorb and most importantly is convenient and pocket friendly to make at home. Enjoy 100% control over the end product and have fun with the fermentation process.

Steps to make Soybean Tempeh: Step 1 - Prep Soybeans Soak 500g soybeans in water for 10-12 hrs. After 10 hrs, dehull the beans well. Rinse the beans and discard the hull using a sieve. Step 2 - Cook Soybeans Cook the dehulled beans al-dente. Add vinegar and rest for 20 mins. Step 3 - Drying Dry the beans to be completely free of moisture. Once the beans are dried and at room temperature, add 2 tbsp vinegar & mix well. Step 4 - Addition of starter culture In a mixing bowl, add the beans and 1 packet of starter culture. Mix well for 3 minutes. Step 5 - Forming Tempeh block In a plastic zip lock pouch or a fresh banana leaf, spread the beans evenly to form a thin block. Make a few holes in the pouch/banana leaf. Step 6 - Fermentation Let the tempeh block culture at 28 – 30 degree Celsius for 24-48 hrs. Once the tempeh starts generating it’s own heat, move the tempeh to a 24-26 degree Celsius temperature. Step 7 - Tempeh is ready Once the beans are covered with white mycelium entirely, it’s ready to be used. Step 8 - Refrigeration & Storage The Tempeh needs to be refrigerated to arrest fungal activity. Tempeh can be stored in frozen condition to keep it safe for consumption for a week or 2.

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