Description
- Spores of Rhizopus intended for the production of tempeh. Tempeh is a traditional Indonesian food made from fermented soybeans. It's a versatile and nutritious plant-based protein source commonly used in vegetarian and vegan diets.
- Tempeh is a fermented food with origins in Indonesia. Tempeh consists of beans and a mycel network which holds it all together. Tempeh can be grilled, sauted, steamed, or baked. It absorbs flavors well, making it suitable for a variety of dishes.
- During the fermentation process the beans undergo changes in flavour, texture and nutrients. The result is a tasty, slightly nutty cake which can be sliced and cooked in several different ways. It is excellent as an ingredient for Vegan cooking. Tempeh is good for marinating, to stir frying, deep frying, for making Tempeh chips and for stews and braises.
- Traditionally tempeh is made from soy beans, but other beans, peas and cereals may be used. Normally the process involves peeling and splitting the beans into smaller parts. It can be used as a meat substitute in recipes like stir-fries, sandwiches, salads, and stews.
How to Make Tempeh Using Tempeh Starter Culture
(With Rhizopus Spores) Ingredients: 2 cups (400g) dried soybeans (or other beans of choice) 1 teaspoon (about 2g) Tempeh Starter Culture with Rhizopus Spores 2 tablespoons vinegar (optional) Equipment Needed: Large bowl Pot for boiling Strainer Clean kitchen towel Mixing bowl Baking tray or perforated plastic bags Incubator (or warm space around 86F/30C)
Step-by-Step Instructions:
1. Soak the Soybeans
Soak the dried soybeans in plenty of water for 8-12 hours (overnight) until they double in size. 2. Dehull and Cook the Beans Rub the beans together to remove the skins (not mandatory but improves texture). Bring water to a boil and cook the beans for 30-45 minutes until tender but not mushy. Drain the beans well and let them dry for a few minutes. The beans should be damp but not wet. 3. Add Vinegar and Tempeh Starter While the beans are still warm (around 100F/38C), add 2 tablespoons of vinegar and mix well. Sprinkle 1 teaspoon of Tempeh Starter Culture evenly over the beans and mix thoroughly. 4. Pack the Beans for Fermentation Spread the beans evenly in a shallow baking tray (about -inch thick) or place them in perforated plastic bags (poke small holes every inch for airflow). 5. Incubate at 86F (30C) for 24-48 Hours Place the beans in an incubator or a warm spot with a steady temperature of 86F (30C). After 12-24 hours, white mycelium should start forming. After 24-48 hours, the tempeh should be firm and fully covered in white spores. 6. Check and Store the Tempeh When the tempeh is fully covered in white mold and holds together as a solid cake, it's ready! Store it in the refrigerator for up to 7 days or freeze for longer storage.
How to Use Fresh Tempeh
Slice and steam, fry, or bake for a delicious, high-protein meal. Use in stir-fries, curries, sandwiches, or salads.
Enjoy your homemade tempeh!
Production Process
Soybeans: Whole soybeans are dehulled, cooked, and then fermented with a specific type of mold called Rhizopus oligosporus.
Fermentation: The fermentation process binds the soybeans into a dense, cake-like form, which typically takes about 24-48 hours at a temperature of around 86F (30C).
Maturation: The result is a firm, nutty-flavored product with visible soybean pieces.
Spores of Rhizopus intended for the production of tempeh. Tempeh is a fermented food with origins in Indonesia. Tempeh consists of beans and a mycel network which holds it all together. During the fermentation process the beans undergo changes in flavour, texture and nutrients. The result is a tasty, slightly nutty cake which can be sliced and cooked in several different ways. It is excellent as an ingredient for Vegan cooking. Tempeh is good for marinating, to stir frying, deep frying, for making Tempeh chips and for stews and braises. Traditionally tempeh is made froSpores of Rhizopus intended for the production of tempeh. Tempeh is a fermented food with origins in Indonesia. Tempeh consists of beans and a mycel network which holds it all together. During the fermentation process the beans undergo changes in flavour, texture and nutrients. The result is a tasty, slightly nutty cake which can be sliced and cooked in several different ways. It is excellent as an ingredient for Vegan cooking. Tempeh is good for marinating, to stir frying, deep frying, for making Tempeh chips and for stews and braises. Traditionally tempeh is made from soy beans, but other beans, peas and cereals may be used. Normally the process involves peeling and splitting the beans into smaller parts. 20 grams of tempeh starter is enough to make up to 10 kg of finished tempeh. Ingredients: rice flour, soya bean flour, spores of Rhizopus.m soy beans, but other beans, peas and cereals may be used. Normally the process involves peeling and splitting the beans into smaller parts. 25 grams of tempeh starter is enough to make up to 10 kg of finished tempeh. Ingredients: rice flour, soya bean flour, spores of Rhizopus.
Welcome to the world of homemade tempeh! Using Tempeh Starter, you can easily ferment your own delicious and nutritious tempeh at home.