Tag Archives: Tempeh)

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

Posted in Uncategorized | Tagged , , | Leave a comment

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.

Posted in Uncategorized | Tagged , | Leave a comment

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

Posted in Uncategorized | Tagged , | Leave a comment

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

Posted in Uncategorized | Tagged , | Leave a comment

24 August 2014 Tempeh

http://durgan.org/2017/August%202017/24%20August%202014%20Tempeh/HTML/ 24 August 2014 Tempeh Tempeh made total time 24 hours. This shows the fermenting part. The beans were prepared by boiling for ~30 minutes, running under cold water and removing the skins by hand rubbing and flushing,, steam pressure … Continue reading

Posted in Uncategorized | Tagged , | Leave a comment

11 July 2017 Tempeh

http://durgan.org/2017/August%202017/11%20July%202017%20Tempeh/HTML/ 11 July 2017 Tempeh A batch of tempeh is made about every third day. Half a liter of dried soy beans swell to one liter during the processing. The process is wash, boil for 30 minutes to loosen skins, … Continue reading

Posted in Uncategorized | Tagged , , | Leave a comment

7 August 2017 Tempeh

http://durgan.org/2017/August%202017/7%20August%202017%20Tempeh/HTML/ 7 August 2017 Tempeh Tempeh is made about every third day. It takes 24 hour from start to finshd. Method is simple: Half liter of dried soy beans. Boil for 1/2 hour. Remove skins under cold water by hand … Continue reading

Posted in Uncategorized | Tagged , | Leave a comment

2 August 2017 Tempeh

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 … Continue reading

Posted in Uncategorized | Tagged , , | Leave a comment

29 July 2017 Tempeh Processing

http://durgan.org/2017/July%202017/29%20July%202017%20Tempeh%20Processing/HTML/ 29 July 2017 Tempeh Processing A new batch of tempeh was made. Half a liter of dried soy beans were made into one liter of tempeh,3 loaves, since they swell with the processing. The beans were boiled for 30 … Continue reading

Posted in Uncategorized | Tagged , , | Leave a comment

26 July 2017 Tempeh

http://durgan.org/2017/July%202017/26%20July%202017%20Tempeh/HTML/ 26 July 2017 Tempeh Soy beans 500ml dried were made into three loaves of tempeh. They swell to 1000 liters during processing.Beans were boiled for 30 minutes, skins were removed by hand rubbing together under cold water. The skinned, … Continue reading

Posted in Uncategorized | Tagged , | Leave a comment