Tempeh is a delicious and nutritious fermented soybean product that has gained popularity in recent years. Traditionally, tempeh is made by inoculating cooked soybeans with a starter culture called Rhizopus oligosporus. However, if you don't have access to a tempeh starter, don't worry! You can still make tempeh at home using a simple method. In this guide, we will show you step-by-step how to make tempeh without a starter.

Ingredients

  • 2 cups of soybeans
  • 2 tablespoons of vinegar or lemon juice
  • 1 teaspoon of brown rice flour or white rice flour
  • Distilled water
  • Plastic ziplock bags

Instructions

Step 1: Soaking the Soybeans

Start by soaking 2 cups of soybeans overnight in a bowl filled with water. Make sure the water covers the beans completely.

Step 2: Cooking the Soybeans

Drain the soaked soybeans and transfer them to a large pot. Add enough water to cover the beans and bring it to a boil. Let them simmer for about 1 hour until the beans are soft and easy to mash.

Step 3: Mash the Cooked Soybeans

Drain the cooked soybeans and transfer them to a large mixing bowl. Use a potato masher or a fork to mash the beans until you get a thick paste-like consistency.

Step 4: Acidification

Add 2 tablespoons of vinegar or lemon juice to the mashed soybeans. This step will help acidify the mixture and create an environment conducive for fermentation. Mix well to ensure the acid is evenly distributed.

Step 5: Add Rice Flour

Sprinkle 1 teaspoon of brown rice flour or white rice flour over the mixture. Rice flour acts as a medium for beneficial bacteria to grow during the fermentation process. Incorporate the flour into the mixture by stirring well.

Step 6: Incubation

Divide the mixture evenly into plastic ziplock bags. Press the mixture flat until it reaches a thickness of approximately 1 inch. Seal the bags and poke holes in them to allow for air circulation.

Step 7: Fermentation

Place the bags in a warm environment with a temperature between 85°F and 90°F (29°C to 32°C). You can use a rice cooker set on the "warm" setting or an incubator if available. Let the tempeh ferment for 24 to 48 hours.

Step 8: Harvesting

After the fermentation period, the tempeh should be firm and have a white mycelium covering the beans. It should have a pleasant nutty aroma. Carefully remove the tempeh from the bags.

Step 9: Storage

Store the tempeh in an airtight container in the refrigerator. It can last for up to two weeks.

Step 10: Cooking

Now that you have your homemade tempeh, it's time to get creative in the kitchen! Tempeh can be marinated, baked, pan-fried, or grilled. It's a versatile ingredient that can be used in stir-fries, salads, sandwiches, and more.

Enjoy your homemade tempeh!

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