Tempeh incubating longer than 2-3 days

Miso, tamari, tempeh, idli/dosa, natto, and more!

Moderator: Christopher Weeks

Tempeh incubating longer than 2-3 days

Postby kruegger100 on Mon Feb 13, 2017 6:16 pm

Hello this is kruegger. I wanted to ask a question to any tempeh making experts here about making homemade tempeh from soybeans in a plastic container with airholes, that is fuzzy and is taking longer than 2 days to start developing white mold: should i continue the incubating process (in a box container with a plug in thermostat set at 88 degrees with a light bulb) and do you think that it will be safe to eat if it does get covered with white mold?
kruegger100
 
Posts: 2
Joined: Mon Feb 13, 2017 4:43 am

Re: Tempeh incubating longer than 2-3 days

Postby Tibor on Tue Feb 14, 2017 12:35 pm

I've had that happen to me a few times. It's usually either weak spores or not enough spores. You can still eat it. Fry it up and toss it in salad or whatnot as crumbles. Don't let it go any longer because it just isn't working. Try more spore for your amount of beans; maybe a bit more moisture and toss very well. Try spores from a different source and personally I wouldn't use a plastic container.
There is a learning curve to making tempeh but once you have it down, home made is the best ! Try Black eye peas or Garbanzo for variety.

good luck!
Tibor
 
Posts: 328
Joined: Thu Jan 10, 2013 11:24 am


Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 2 guests