2cupsdried soybeans[400 g], or 5 cups [900 g] cooked soybeans
4tablespoonsapple cider vinegar
3/4teaspoonrhizopus mouldtempeh starter, see notes
Soak the beans overnight or for at least 8 hours. Then drain the water. (You may keep this water and feed it to the plants).
Rinse the beans a couple of times with fresh water then place them in a large pot and fill with fresh water to cover them so that the water level comes to about an inch above the beans.
Cover and cook on medium heat.
Keep an eye on the pot and if the water starts to boil over, place the lid at a slight angle to let more of the steam escape. Then lower the heat. Once the excess steam has gone down, you can cover the pot again.
Check for the water level every now and then. Check the beans for doneness as from 30 minutes. Add more water if needed to cook the beans for longer. Soybeans may take from 30 minutes to one hour to cook.
Cook the beans until they are almost done or to about 80% done. Then add in the vinegar. Continue to cook the beans until they are soft but not mushy.
Once the beans are cooked, drain almost all of the water.
Once drained, return the beans onto the heat and evaporate the remaining liquid from the pot. Make sure not to dry out the beans but all the liquid should be gone.
Allow the beans to cool to about 35°Celsius (or 95°Fahrenheit).
Then add the rhizopus mould to the beans and mix well.
If using a zip lock bag:
Perforate the bag at one inch interval all over. Divide the beans in the portion size that you wish and fill them into perforated plastic zip lock bags. Close the bag and fold if necessary to reduce the size so that you get a nice thickness for the beans. Distribute the beans evenly.
If using banana leaves:
Cut the leaf to the required size (note: leave the stem of the leaf attach; this will prevent the leaf from being torn). Place a portion of beans on the leaf and fold the ends over to enclose them. Secure with a toothpick.
Place the bags or wrapped leaves in between two chopping board and keep in a warm place. You may place them in an incubator or in the oven with only the lights turn on for 12 hours.
After 12 hours, remove from the incubator or oven and keep in a warm place for the rest of the fermentation.
If using a glass or ceramic dish:
Get the dish and a large plastic box ready.
Place the beans in the dish and level them out. Place the dish uncovered inside the plastic box and keep closed in a warm place for 36 - 48 hours.
After 36 to 48 hours (in either of these methods), the spores should be fully grown and the tempeh is ready. Cut and divide into smaller portions if you wish for storage.
Tempeh will keep for a week in the refrigerator or for several months in the freezer. I freeze mine for up to 6 months. Tempeh has to be properly cooked before consuming. It can be steamed or boiled, marinated and pan fried or used according to your favourite recipes.
Where to buy Rhizopus Mould - Tempeh Starter
Worldwide - http://www.tempeh.info/starter/tempeh-starter.phpI really recommend buying the mould from them. This is from where I buy mine and I have always gotten excellent white tempeh with no black spots. They ship internationally.Else you can also find it on:Amazon Canada - http://amzn.to/29Frd7dAmazon US - http://amzn.to/29P9niQFor Soy-free TempehGet the soy-free starter onAmazon Canada - http://amzn.to/29FraIKAmazon US - http://amzn.to/29P8p6hLink to original recipe - How to Make Tempeh (Easy Method) - https://veganlovlie.com/how-to-make-tempeh-easy-method/
How to Make Tempeh - Easy Method • https://veganlovlie.com/how-to-make-tempeh-easy-method/ • July 13, 2016