http://durgan.org/2020/August%202020/24%20August%202020%20Soy%20Tempeh./HTML/ 24 August 2020 Soy Tempeh
Soy tempeh is made from 500 ml of soy beans. Th method is somewhat simplified by boiling the beans for three hours. This softens the husks for removal and cooks the beans.The husks are easily removed by rubbing between the hands and pouring off the husks about five times.The beans are acidified slightly by adding two tablespoons of vinegar to the beans in a colander to insure good drainage.Stir and drain well. Add half a teaspoon of tempeh starter and mix well. I order my starter from Indonesia off the internet, Place the beans in the cotton lined molds. I made the molds using plastic containers with vent holes.Place the molds in a fermenter set at 31C for 40 hours. The result is perfect tempeh. Pictures depict the process.Perfect tempeh.
http://durgan.org/2020/August%202020/23%20August%202020%20%20Garlic/HTML/ 23 August 2020 Garlic
Seven garlic cloves were processed and made into frozen cubes. First the bulbs were split into individual cloves. The tough basil ends were removed.Each clove was crushed in a tortilla press and the skin is simply lifted off. This makes skin removal easy.The garlic was put through a Champion Juicer to crush the cloves. After this process the pulp and juice was mixed and set aside to brew for about an hour. This makes all the goodness of raw garlic available. The garlic is placed in cube trays and frozen. One raw cube is a serving and is dissolved in a morning coffee. Garlic to get all nutrition should be ingested raw.
http://durgan.org/2020/August%202020/20%20August%202020%20Tomato%20Celery%20Beet%20Juice/HTML/ 20 August 2020 Tomato Celery Beet Juice
Twelve litres of juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Only water was added to make the juice liquid enough for drinking.Annotated photos depict the process.
Sixteen liters of mixed juice was made. Twenty five pounds of mixed tomatoes was the base. Beets,celery,onion was added. The combination makes a wholesome juice. Th jars were pressure canned at 15 PSI for 15 minutes.
http://durgan.org/2020/August%202020/13%20August%202020%20Tempeh%20Soy%20(Simplified%20Process)/HTML// 13 August 2020 Tempeh Soy (Simplified Process)
The simplified process is simply cooking for 2hours and 30 minutes at the beginning of the process.
1.500 ml of Soy beans
2.Boil in water for 2 hours and 30 minutes
3.Cool to room temperature
4,Remove husks by rubbing between the hands and pour off husks. Repeat about 5 times.
5.Put beans in a colander to have good drainage.
6. Add two tablespoons of white vinegar and mix well.
7. Add half teaspoon of tempeh starter. I order off the internet from Indonesia. A kilo lasts a long time.Mix thoroughly.
8.Put beans in molds lined with cotton
9. Place in your fermenter set at 31 degrees C for 40 hours.This is a pail with a Pharmacy heating pad LMH control. With lid the temperature is 31C.
10.The result is perfect tempeh.
I store some in freezer for long term storage and some in refrigerator for current use.
http://durgan.org/2020/August%202020/12%20August%202020%20Dinner/HTML/ 12 August 2020 Dinner
Garden Dinner. steamed Superior potato, yellow pepper, lentil tempeh,tomato,Mixed juice.
http://durgan.org/2020/August%202020/10%20August%202020%20Tomato%20Juice/HTML/ 10 August 2020 Tomato Juice
Nine liters of pressure canned juice was made from 26 pounds of various tomatoes. Canned at 15 PSI for 15 minutes. Pictures depict the process.If thicker is required for a sauce simply boil excess water off.
http://durgan.org/2020/August%202020/9%20August%202020%20Dinner/HTML/ 9 August 2020 Dinner
Dinner from the garden. Black Krim tomato, Superior steamed potato served with butter,Chickpea tempeh, Tomato juice.Filling and nourishing.
http://durgan.org/2020/August%202020/7%20August%202020%20Tomato%20Juice/HTML/ 7 August 2020 Tomato Juice
As the tomatoes ripen most are processed into juice. The only addition to the process is a liter of water to facilitate cooking.Today seven liters of juice was made. The process is, wash, cut into smaller cooking pieces, add a liter of water, boil until soft about 20 minutes, beat into a slurry, strain through a 2 mm mesh screen, put the residue through a Champion juicer to get most of nutrients. Pressure can at 15 PSI for 15 minutes for long term storage at room temperature.