Tempeh starter spores should be kept in the refrigerator (33-36 F) in a closed glass jar, or a sealed zip lock bag. Every time you open the refrigerator warm most air will enter, and will condense on the objects in the refrigerator. In a glass jar or zip lock the tempeh starter is protected and safe, and won't get moist. The tempeh starter stored in the refrigerator will have a shelf life of about 6 months. For longer term storage, store spore packet in the freezer, it will stay potent for a year or more. A larger amount of older starter will be needed to obtain the same results.
NO, tempeh starters are in a dried for long term storage and uses. On arrival store it in refrigerator, it will have a shelf life of about 6 months. For longer term storage, store spore packet in the freezer, it will stay potent for a year or more. A larger amount of older starter will be needed to obtain the same results.
Fresh tempeh cakes should always cooked before eating and should not be eaten RAW. Unlike other cultured foods, tempeh is made of soy beans with a living active mold. Cooking will destroy the living mold yet hold the nutritional value of the soy and grains. Try it fried, marinated, steamed or boiled.
Fresh tempeh should have a pleasant mushroom type smell and never a spoiled or rotting smell. The soybeans should be bound together into a tight cake with no mold growing other thanthe white tempeh culture. Small black spots may occasionally appear around the pierced openings and do not necessarily indicate spoilage. This is a normal and healthy sign and is part of the tempeh culture's life cycle.
Again, the texture should be firm and not be slimy. The aroma should be mushroom-like (or nutty yeast-like). The raw cake may have a slight smell of ammonia which is normal. This smell will increase if you incubate the tempeh too long, indicating that the proteins have been broken down too much and the introduction of unwanted bacteria is at hand. The general rule is to throw out anything that smells off and that is in question.
The mold strain (Rhizopus) used for tempeh production is one of the few that is used to benefit humankind. No toxic effects are noted throughout history with a recorded usage of hundreds of years. Many research papers and real world data show that no toxic side effects are known at this time.
The formation of black spores, especially around the air holes, where there's a lot of oxygen, the molds could produce some black spores. This tempeh is still eatable, and is normal. To Indonesian people black spores is a sign of a good batch of tempeh and an experienced tempeh maker
Black mold spots will happen sometimes after 2-3 days of incubation with some the Rhizopus strains. To produce white tempeh, carefully follow our instructions. Most of the time this happens because the temperature is too high or incubation time too long. Try adjusting time and temperature until the desired results are achieved.
Traditional tempeh is made by a natural culturing and control process that binds particles into a cake form. It originated in the region of Java, although it is common in other parts of as well. It is especially popular in Indonesia, where it is a source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different characteristics and textural qualities.
Tempeh’s fermentation process and its retention of the whole grain/seed give a better overall texture and taste. Compared to tofu, it is more firmer and stronger, which allow its use as a meat substitute. Because of its high nutritional value, meat replacement, and lower cost vs meat, tempeh is used worldwide in vegetarian dishes.
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