Tempeh marinating in a spicy mixture of herbs and sauce. Like Tofu, tempeh will take on the flavor of whatever
it's cooked in.
The classic grilled tempeh Reuben sandwich with raw sauerkraut.
BUY TEMPEH SPORE STARTER Here !.
Difficulty Level 3
Making this culture not to hard, but some equipment helps to make the process easier. A temperature controled dehydrator aids in keeping the temperature around 80 deg F, which is a must. Also, you must have plastic bags in which holes have been punched out. Time frame is soaking the soybeans, dehauling, and then cooking them a couple of hours. Once cooled, the culture is added and kept warm for 24 to 48 hours. This part can be tricky, as if the temperature is off the batch may not form well or may overheat and become black. Finished product may be used fresh or frozon for later use.
Level 3 difficulty because of the heating & packaging details required.
Tempeh (pronounced TEM-pay) originated 4,000 years ago in Indonesia. Its firm texture, mild flavor and excellent nutrient profile make it an ideal substitute for meat. Tempeh is high in protein and fiber, low in fat and has no cholesterol. It’s a good source of calcium and many B-vitamins. Since tempeh is fermented, it is more digestible than tofu or other non-fermented soy products such as soy milk and soy nuts.
A meatless choice for vegans or those looking for a healthy probiotic alternative for an animal protein type diet. Cooks up like bacon or steak or eat raw for living probiotics. Some studies show that soy should only be consumed after fermentation and not raw. The tempeh spores will break down the soy into an easy to consume/digestible product.
Tempeh Starter you but from us is grown on a pure vegetable nutrient. To make tempeh is easy, use fresh spores and cook soybeans. Once fermented the 'cakes' are used as a replacement for meat in many recipes from tacos, hamburgers, and our favorite...the tempeh Reuben with fermented sauerkraut!
This culture is best suited for a person with some culturing experience. However, it comes with complete instructions so anyone can try.
Tempeh (pronounced TEM-pay) is an Indonesian word referring collectively to a variety of fermented foods (typically tender-cooked legumes) bound together by a dense mycelium of fragrant white Rhizopus mold into compact cakes. Soy is the most popular grain/seed used to make tempeh. Most commercial cakes are sold as pre-cut into strips or ready to cut cakes. The cakes are sliced then served fried, baked, or steamed. When fried, tempeh takes on a meaty texture, resembling that of southern fried chicken or fish sticks. As with tofu, tempeh will take on the flavor of whatever used as a marinade.
To make tempeh, cooked and dehulled soybeans are well drained then inoculated with spores of Rhizopus oligosporus mold, packed into perforated containers (polyethylene bags are used in the west or traditional banana leaves) . This is then incubated at 30-31*C (86-88*F) for about 24 hours, until the beans are bound together tightly by the white mycelium. At this point, the tempeh is then ready to
for customer to buy or to cook in a home kitchen.
Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in China or Japan. It originated in today'sIndonesia, almost certainly in Central or East Java, almost certainly prior to 1800, and perhaps as long ago as a thousand years or more. Tempeh is also distinctive in that less is known about its origins and early history than about those of any other soy food.
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