Making Tempeh

Homemade Tempeh Recipe and Instructions

Temper Starter Culture is used for fermenting soybeans into nutritious probiotic-rich Tempeh. Our Tempeh Starter contains Rhizopus oligosporus spores, the essential microorganism for successful tempeh fermentation.

Tempeh is nutrient-rich with a nutty, mushroomy flavour; perfect for stir-fries, soups, salads or frying and dipping in sauce
as a snack.

Note: You can store your tempeh starter culture in the fridge for several months or in the freezer for up to a year. Please seal the pouch properly when storing in the fridge or freezer. Make sure to bring to room temperature before opening the pouch otherwise moisture will condense on the starter and ruin it.

Ingredients:

● 500g dried soybeans
● 2 tablespoons apple cider vinegar
● 1 teaspoon tempeh starter culture
Equipment:
● Large pot
● Colander
● Large bowl
● Clean kitchen towel
● Large zip-lock bag or banana leaves (optional for traditional wrapping)
● Incubator or warm place to ferment (29°C)

Instructions:

1. Prepare the Soybeans:

○ Rinse the soybeans thoroughly under cold water.
○ Soak the soybeans in a large bowl of water for at least 8-12 hours or overnight.

2. Dehull the Soybeans:

○ After soaking, drain the soybeans and rub them between your hands to remove the hulls.
○ Fill the bowl with water to help the hulls float to the top, then skim them off and discard.
○ Repeat this process until most of the hulls are removed.

3. Cook the Soybeans:

○ Place the dehulled soybeans in a large pot and cover them with 2L of water.
○ Bring to a boil, then reduce the heat and simmer for about 30 to 45 minutes or until the beans are tender
but not mushy. Careful to not overcook them.
○ Drain the cooked soybeans, spread them out on a tray and let them cool to room temperature. You want
the soybeans to be mostly dry, not too much moisture left on them.

4. Acidify the Soybeans:

○ Transfer the cooled soybeans to a large bowl and mix in the apple cider vinegar. This lowers the pH and
helps create a favorable environment for the tempeh starter.

5. Inoculate the Soybeans:

○ Sprinkle the tempeh starter culture over the soybeans.
○ Mix thoroughly to ensure even distribution of the starter culture.

6. Pack the Soybeans:

○ Place the inoculated soybeans into a large zip-lock bag, spreading them out evenly to form a layer about
1 inch thick. Alternatively, you can use banana leaves for a more traditional approach.
○ Poke small holes throughout the bag to allow air circulation during fermentation.

7. Ferment the Tempeh:

○ Place the bag of soybeans in an incubator or a warm place with a stable temperature of +-29°C. Ideally
place them on a rack for air ventilation from underneath and on top.
○ Let it ferment for 24-48 hours. During this time, the Rhizopus mold will grow and bind the soybeans
together into a firm, white cake.

8. Check the Tempeh:

○ After 24-48 hours, check the tempeh. It should be covered with a thick, white mold and have a firm
texture.
○ If the mold is sparse or the beans are still loose, let it ferment for a few more hours, checking periodically.

9. Store and Use the Tempeh:

○ Once the tempeh is ready, remove it from the incubator.
○ If not used immediately, store the tempeh in the fridge for up to a week or in the freezer for longer
storage.
○ Use the tempeh in various recipes by cutting it into slices or cubes and cooking it as desired.

Enjoy your homemade tempeh in stir-fries, sandwiches, salads, or any of your favorite dishes! One of our favorites is marinated in soy and honey and fried in the pan!