Tag Archives: Tempeh)

5 December 2018 Tempeh

http://durgan.org/2018/5%20December%202018%20Tempeh/HTML/ 5 December 2018 Tempeh A new batch of tempeh was made: Boiled 25 minutes to loosen skins for removal, Cooked skinned beans 45 minutes at 15 PSI. Then placed in the fermenter for 40 hours.

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21 April 2018 Tempeh

http://durgan.org/2018/April%202018/21%20April%202018%20Tempeh/HTML/ 21 April 2018 Tempeh Soy beans 500 ml were made into tempeh. The tempeh was allowed to ferment 36 hours at 31C and is perfect.A two inch slice a day is about adequate. The mycelium is active and permeates … Continue reading

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16 March 2018 Tempeh

http://durgan.org/2018/March%202018/16%20March%202018%20Tempeh/HTML/ 16 March 2018 Tempeh Tempeh was made, fermented 24 hours at 31C. The three loaves were placed in a Dutch Oven at room temperature to ferment further( Approximately 30 hours) to produce black spores. From reading this makes the … Continue reading

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23 February 2018 Tempeh

http://durgan.org/2018/February%202018/23%20February%202018%20Tempeh/HTML/ 23 February 2018 Tempeh Tempeh showing the whole process in pictures. From start to finish it takes about thirty hours.

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10 February 2018 Tempeh

http://durgan.org/2018/February%202018/10%20February%202018%20Tempeh/HTML/ 10 February 2018 Tempeh A half a liter of dried soy beans was made into about 1000 grams of tempeh. Pictures depict the process.

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29 January 2018 Tempeh

http://durgan.org/2018/29%20January%202018%20Tempeh/HTML/29 January 2018 Tempeh A new batch of tempeh fermented for 24 hours at 31C. Perfect. Pure protein.

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12 January 2018 Wheat Tempeh 2

http://durgan.org/2018/January%202018/12%20January%202018%20Wheat%20Tempeh%202/HTML/ 12 January 2018 Wheat Tempeh 2 A new batch of wheat tempeh was made, slightly crushing the wheat kernels prior to fermenting. The purpose was to make the kernels more coherent when slicing. It did not achieve the desired … Continue reading

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6 January 2018 Tempeh

http://durgan.org/2018/6%20January%202018%20Tempeh/HTML/ 6 January 2018 Tempeh A batch of tempeh made. This was fermented 24 hours and is perfect. It is about a ten day supply for one person.

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12 December 2017 Tempeh

http://durgan.org/2017/December%202017/12%20December%202017%20Tempeh/HTML/ 12 December 2017 Tempeh This is about a ten day supply of tempeh. A slice is cut and eaten daily usually at breakfast. This is my main source of protein. I make a batch in 30 hours, and keep … Continue reading

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11 September 2017 Tempeh

http://durgan.org/2017/September%202017/11%20September%202017%20Tempeh%20(Modified)/HTML/ 11 September 2017 Tempeh With several batches of tempeh produced and looking for improvements, one major change was adding a spoonful of sugar to stimulate the spores and to increase the incubation time to 30 (24) hours to make … Continue reading

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