6 April 2018 Lentil Tempeh

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Half a liter about one pound of brown common lentils was made into lentil tempeh. Procedure was wash, gently cook for 15 minutes (this is critical) since the object is to have soft beans but still retain their shape.Cool after cooking to room temperature about 20C, add vinegar to lower pH, add tempeh starter and mix thoroughly. Place in fermenting molds, place in fermenter set at 31C. Remove after 24 hours. I leave the finished tempeh at room temperature to age for 24 hours before stopping fermentation by placing in the refrigerator. A personal choice. The tempeh is perfect and easy to reproduce.

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Fermentation was extended another 12 hours to total of 36 at room temperature. The mycelium completely encompassed the lentils.

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