Another batch of Peanut tempeh

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

Moderator: Christopher Weeks

Another batch of Peanut tempeh

Postby ArthurDent004 on Tue Jun 08, 2021 3:41 am

I do love to make peanut tempeh.

This batch was 900 grams of raw blanched peanuts soaked for 12 hours and then transferred into a steamer basket in order to be rinsed. After that the peanuts were steamed for 30 minutes and then transferred to a half-sheet rimmed baking sheet lined with a cotton kitchen towel. Stir that around every minute or so for the next ten minutes and then let set for another 20 minutes.

Transfer the peanuts to a large bowl and stir in 1 1/2 tablespoons of aged white wine vinegar for a couple of minutes. Add a 1/2 teaspoon of Raprima tempeh starter and stir in for a couple of minutes. Repeat this last step so you have added a total of one teaspoon of tempeh starter. This batch produced 1152 grams of prepared beans ready to be split evenly among 4 three cup containers.

The incubator was set at 88 degrees F and turned off after 20 hours. I waited another 10 hours before I harvested the tempeh. The tempeh was steamed for 20 minutes and left to cool to room temperature on a wire rack. The loaves were put in the fridge. After 24 hours I transferred what I would not eat in a few days into a freezer bag and stored in the freezer.

The first picture is before steaming.
Peanut Tempeh Before Steaming01_20210606_Resize.jpg
Peanut Tempeh Before Steaming01_20210606_Resize.jpg (125.18 KiB) Viewed 247 times


The second is after steaming.
Peanut Tempeh After Steaming01_20210606_Resize.jpg
Peanut Tempeh After Steaming01_20210606_Resize.jpg (171.54 KiB) Viewed 247 times
ArthurDent004
 
Posts: 33
Joined: Fri Jan 10, 2020 12:21 pm

Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 1 guest