Description
Tempeh Blend Starter Culture (rhizopus oligosporus and rhizopus oryzae)
This starter is a combination of 2 spores, making it more versatile for use with a variety of legumes & grains other than soybeans.
Make your own high-protein meat substitute with our Tempeh Blend Starter Culture. An Indonesian staple, Tempeh is very versatile and can be flavored and used in many ways.
Tempeh is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is traditionally made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Can be made with beans, grains, or a mix of the two.
Note: A food dehydrator is the best way to maintain the proper temperature (80° to 90° F.) while culturing your Tempeh. Use a thermometer to monitor temperature.
You will receive:
- 2 packets Tempeh starter and instructions
You will need:
- 6-8 quart pot for soaking, then boiling soybeans
- large bowl
- colander
- thermometer
- kitchen towel, paper towels, or hair dryer to dry beans thoroughly
- food dehydrator ( or other means of maintaining 85° to 90° F. temp)
- 3 quart-sized plastic zip bags that have been perforated with pin holes that are 1 inch apart
- 2 cups dry soybeans ( other dry beans can also be used)
- 2 tablespoons white vinegar
- 1 packet Tempeh starter culture (save other packet in freezer for future use)
Directions:
- The beans will need to be dehulled (outer skins removed). Soak the beans overnight or for at least 10-12 hours. Use a pot large enough to allow for the beans to nearly triple in size.
- Massage the beans with your hands to split & loosen the hulls from the beans. Skim off the hulls as they float to the top. Using the colander, drain off the water & rinse several more times to remove the hulls.
- Boil the dehulled beans for 1 hour. Drain off the cooking water.
- Dry the beans by patting them with a clean cloth, paper towels, or using a hair dryer on low. The beans should be dry to the touch. Put the beans in a dry bowl and allow to cool to lukewarm temperature (95° -98° F. ).
- Add the 2 tbsp. vinegar into beans and mix well. Sprinkle in the starter culture and mix well again. It's very important to distribute the culture throughout the beans.
- Pack the beans into the plastic bags & seal. The holes will allow the beans to breathe as they ferment. Press the bags firmly until flat, and an even 1 inch or so in thickness.
- Place the bags in a dehydrator & culture at 85°- 90° F. Sometime between 12 and 24 hours, white spores (mycelium) will spread over & throughout the beans. When this occurs, reduce the heat. The process has begun. When the beans have become a firm mass held together by the spores, the Tempeh is finished. This usually takes 36-48 hours, but can take up to 3 or 4 days.
Store your finished Tempeh in the refrigerator for up to 10 days, or in the freezer for 2 months. Tempeh can be marinated & flavored however you'd like, and has endless uses.
Contains:
organic rice powder, tempeh blend culture (rhizopus oligosporus and rhizopus oryzae)
organic, non-GMO, vegan, vegetarian
