Soy tempeh, 10.4.2020

[kutululu]

Soy tempeh fermented 24 hours at 31°C, then left for another 12 hours at the room temperature 24°C.
250g of soy beans soaked in water for 24 hours, dehulled and cooked for 25 mins in a pressure cooker. Drained, dried with a hairdryer, then one tablespoon of apple vinegar and 0.6g (the last residue, didn't have more, but it was enough in the end) of a starter mixed in. Put in a plastic bag, holes punched.

I tried a different approach with my incubator. This time I put a glass bowl with the aquarium thermostat set to 34°C, filled with water. Then put 2 jars in the bowl, a rack on top of the jars and the bag with the soy beans on it. I got exactly 31°C this way. There was some condensation going on, so I throw a kitchen towel over the top of the incubator with the lid laying freely on it.

[Durgan]

Nice end product. Perfect tempeh.Well done. I make 900 ml each time for convenience. I use the pail for fermentation, since the lowest temperature on the dehydrator is a bit too hot.