Posted on August 30, 2020 by Durgan
http://durgan.org/2020/August%202020/30 ... mpeh/HTML/ 30 August 2020 Red Lentil Tempeh
Tempeh was made using Bulk Barn red lentils.These lentils are small and are de-hulled.Process is to wash the lentils in cold water until the water loses the milky appearance about five washes.A pot of boiling water is prepared and the lentils are then introduced.When the lentils start to boil time the cooking to be about two minutes. Lentils are small and cook quickly and a mash is to be avoided.Gently stir the lentils to prevent sticking together.Remove from heat and let cool to about 20C room temperature. Add two tablespoons of white vinegar to acidify, mix well and drain carefully by keeping the lentils in a colander.Wet lentils do not ferment reaily.
Add about half a teaspoon of Tempeh starter Mix very well.Place the lentils in a mold lined with a piece of cotton.Place the
lentil molds in a suitable fermenter set at 31C for 40 hours.The result is perfect lentil tempeh.
