http://durgan.org/2017/August%202017/2%20August%202017%20Tempeh/HTML/ 2 August 2017 Tempeh
A batch of soy beans were processed into tempeh. Half a liter of dried soy beans were processed. The dried beans were washed, boiled for 30 minutes, run under cold water and the skins were hand rubbed about five times and the loosened skins were floated off. When the skins are removed the beans split into halves.
The beans now in volume one liter were then placed in a colander and placed in a pressure cooker for steam cooking for 30 minutes. After cooking the beans were allowed to cool to room temperature. A tablespoon of vinegar was added and mixed thoroughly to lower the pH slightly. Then half a teaspoon of spore starter was added and mixed carefully by hand. The spore starter is from Indonesia and found to be excellent quality and low cost off the Internet.
The beans were then packed into molds lined with cotton sterilized cloth and placed in a home fermenter set at 31 C for 24 hours.
3 August 2017 Tempeh After 24 hours fermentation. Perfect tempeh.
http://durgan.org/2017/August%202017/3%20August%202017%20Tempeh%20After%2024%20hours%20fementation/HTML/ 3 August 2017 Tempeh After 24 hours fermentation.
