Tempeh

[Durgan]

Introducing a new food that may have merit.

https://www.thespruce.com/what-is-tempeh-3376821 Tempeh - What is Tempeh?


https://www.tempeh.info/ Tempeh: a fermented food with many benefits

 

[Durgan]

http://durgan.org/2017/May%202017/12%20May%202017%20Tempeh/HTML/ 11 May 2017 Tempeh. First batch.
Recently being introduced to Tempeh, after some preparation it was decided to initiate a setup for making the high protein food. There were several things to learn and to decide on the most convenient methods. Things to focus on are de-hulling the soy beans, making some sort of incubator in the range of 30C to 36C, how to contain the fermented product. I was not wholly without experience, since I had made Natto several times.

My system summarized is as follows. Use 500 ml of dried beans. After processing this translates into about a liter. De-hull the beans by boiling for 30 minutes and rubbing between the hands about six times draining the hulls away periodically. Pressure cook for 45 minutes.

Cool the beans to 40C add two tablespoons of white vinegar as a spore catalyst, add the spores (3g) and mix thoroughly. Place the prepared beans in containers of choice. The finished material sticks to anything. I chose open mesh containers (Bed and Beyond) lined with 100% cotton flour cloth from Walmart. The beans must have some access to air to ferment properly.

For an incubator I used a body heating pad in a 22 liter bucket (Winee trade) with a stand set above to place the fermenting containers. I placed a LED lamp on top for a bit of control by installing a plug in dimmer. I needed a bit more heat than what the heating pad supplied to get about 32C. A temperature of 30C to 36C is required. My dehydrator will not go as low as 30C.

The fermentation was highly successful. All four of my containers produced quality tempeh. This is the raw product and it need be cooked. I sliced four piece off the main block and fried them in butter and served with a touch of soy sauce. This was my first attempt at making this product. Pictures depict the method in some detail.

 

[Rajesh Sethi]

It taste like?
Is it sticky.

 

[Durgan]

Tempeh takes on the taste of the add on's at cooking or preparation so you might say it is neutral. There are many recipes on how to serve on the internet. It is a fine replacement for NATTO, which is my intent. They have almost identical nutritional profiles. Tempeh has no objectionable taste or appearance, and is relatively easy to make after one has a modern set-up.

 

[Durgan]

http://durgan.org/2017/May%202017/13%20May%202017%20Cooking%20Tempeh/HTML/ 13 May 2017 Cooking Tempeh

After producing tempeh it should be cooked prior to using it in various recipes. Two methods are shown. In each case the block of tempeh which has been residing in a sealed container in the refrigerator for 24 hours is sliced into serving size pieces. One block was fried in butter, browning both sides of the slice. The other block was sliced and steam cooked for 20 minutes. After cooking the tempeh may be served as per various recipes available on the internet. I tested as is and found either to e remarkably filling.

 

[Durgan]

http://durgan.org/2017/May%202017/14%20May%202017%20Tempeh/HTML/ 14 May 2017 Tempeh second batch made.

 

[Beth_B]

Hardly a "new food" though; been around since the 1800s. Many of my formative years were spent in communes. Tempeh (and quinoa and amarinth and others) were popular hippie protein sources in the 1960s and 70s.

They just got trendy again is all. Not that it's a bad thing!

 

[Durgan]

Sure was a well kept secret. Information and supply is sure scarce.

 

[Beth_B]

I think you are right Durgan! These grains and fermentation processes were a big thing back then. Then went dormant for decades.

 

[Durgan]

The supplies of the starter are charging exorbitant prices for a few packages, almost ripping. There is one supplier in Kitchener/Waterloo who does not sell starter only various finished packages of tempeh.

I use soy in various guises daily and consider tempeh to be almost ideal if it can be produced at home economically. I am now working on producing a starter. For better or worse.

Natto spores are available and low cost. Unfortunately Natto itself is not available in my area. I make it periodically.

 

[Durgan]

14 May 2017 Making Tempeh Starter
Posted on May 16, 2017 by Durgan
http://durgan.org/2017/May%202017/14%20May%202017%20Making%20Tempeh%20Starter/HTML/index.htm 14 May 2017 Making Tempeh Starter
Finding commercial supplier prices for starter spores to be outrageous, it was decided try and make my own from a previous batch of Tempeh. Procedure was to allow a block to ferment longer and form dark areas which are the desired spores. This block was then cut into small pieces and dehydrated at 36C until very dry. Then the dried pieces were made as fine as possible in a blender and coffee grinder. The resultant powder was then mixed with rice flour as a storage substrate. The amount of rice flour added was twice the weight of the dehydrated spores. Store in a sealed container in the refrigerator for few days or the freezer for long term. The material must be completely dry to prevent mold. The dehydrating temperature should not exceed 36C to avoid destroying the spores. Instead of rice flour for a storage substrate soy flour might be used. Application is three teaspoons of Tempeh Starter to 500 ml of dried soy beans.

This is tempeh made from the home starter produced. It is a perfect run. This means tempeh may be made without using expensive commercial starter. This batch was fermented 36 hours. I am a happy traveler.
http://durgan.org/2017/May%202017/16%20May%202016%20Tempeh%20from%20home%20spores/HTML/ 16 May 2016 Tempeh from home spores