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The first operation in making tempeh is to dehull and split the soy beans. Soy beans dry are 500 ml which swells to 1 liter when boiled. The beans are washed, covered in water and vigorously boiled for 30 minutes. Water is then poured off and the pot filled with cold water. The beans are then manipulated with the hands to remove the skins and to split the beans. The floating skins are then poured off. This operation is repeated about five times and the result is a liter of perfect split dehulled beans ready for pressure cooking. This operation is not onerous and takes about ten minutes. This method eliminates soaking of the bens.
27 May 2017 Tempeh. Pressure Cooking
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The beans after being dehulled and split are pressure cooked at 15 PSI for 30 minutes. The moisture content is ideal for fermentation after being pressure cooked. The beans now may be stored in the freezer until ready to ferment. At that time they will be steamed to raise the temperature to 40C prior to mixing the starter spores.
28 May 2017 Tempeh fermentation
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The pressure cooked beans are mixed with starter spores in a pot containing beans and a two teaspoons of white vinegar set at about 40C. The beans are then placed in the fermentation packages and placed in the fermenter set at 31C for about 30 hours.
28 May 2017 Tempeh Completed
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After 30 hours of fermenting at 31C the process is complete. The beans are all encased in white mycelium, ready for use.
