This recipe for soybean tempeh allows you to easily prepare your own homemade tempeh. In 48 hours, you will have delicious tempeh ready to cook or store.
Place the soybeans in the large bowl and cover with 8 cups (2L) of cold water.
Soak the soybeans overnight (or longer).
Drain the beans, rinse, and discard the water.
If you are not using dehulled soybeans, remove most of the hulls by hand.
Cooking the Soybeans
In a large saucepan, bring 8 cups (2L) of water (unsalted) to a boil.
Add the soybeans to the saucepan.
Cook, uncovered, for about 25 minutes or until the soybeans are al dente.
While cooking, skim off any foam that forms on the surface.
Drain very well.
Adding the Starter Culture
Spread out well the soybeans on a clean dishcloth and rub lightly to dry them off.
When the soybeans are dry to the touch, transfer them to the mixing bowl.
Add the vinegar to the beans. Mix well.
Add the spores. Mix very well.
Bagging
Fill the bags with the soybeans. Do not pack. Do not exceed 1 inch (3 cm) in thickness. Close the bags.
On a cutting board, spread out the bags and with a fork, poke holes ½ inch (1 cm) apart. More holes are better than less.
Incubation
Place the bags on a tray or directly on the oven rack.
Turn on the oven light and open the door.
After 60 minutes, check the temperature with a thermometer placed on a bag. If the temperature exceeds 90°F (32°C), then open the oven door slightly more to keep the temperature around 86°F (30°C). Check the temperature from time to time.
After 12 hours, turn the bags over and turn the oven light off.
The tempeh is ready to be consumed when a white film covers the entire soybeans, and the beans form a solid loaf. Fermentation of the tempeh can take from 24 to 72 hours.
Refrigerate or freeze the tempeh to stop fermentation.
Notes
Tempeh can be kept in the fridge for about a week. It can be kept in the freezer for several months.
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