How to Make Tempeh That's Way Better than Store-Bought
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- Опубліковано 30 чер 2018
- Follow along as I show as the steps to making tempeh.
Grain Grinder = amzn.to/2lQhvV3
Non-GMO Soybeans = amzn.to/2KFSgQ4
Aquarium Heater = amzn.to/2tOKyLW
25-Quart Party Stacker Cooler= amzn.to/2tH0QHE
Wireless Remote Digital Thermometer = amzn.to/2KB6CEi
Tempeh Starter Culture = amzn.to/2Nemvz6
Where did I learn all of this? I read. I read books, real, honest to God books!
Here's the reading list:
The Noma Guide to Fermentation
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Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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The Art of Fermentation by Sandor Ellix Katz
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Vinegar Revival Cookbook by Harry Rosenblum
amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
amzn.to/2BGzsez
True Brews by Emma Christensen
amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87 - Навчання та стиль
You can do this with any bean, I made my tempeh with black beans. It had more taste and it looked amazing!
Saša Šijak no they’re much more digestible.
Me, too. There's a great book by Kirsten and Chris Shockey called "Meso, Tempeh, Natto & Other Tasty Ferments" that has some fabulous ideas for tempeh varieties that keep us experimenting.
How to grow plants from glucimolle
@@BetterDoneYourself Would be interesting to test tempeh fungi with other vegetables, not just beans.
@@SapioiTThat fungi is looking for starch. You could probably use some other starchy type of veggie.
wow.. amazing... we, the Indonesians, where the tempe comes from, mostly don't know how to make it by ourself. We can buy it everywhere, with the very low price.
Lee Wu
Wow😯 indeed.
Ko sedih si bang. Kan tinggal cuci, buang kulitnya, rendem semalam, besoknya direbus, terus campur ragi, masukin plastik yg udah dibolongin kecil2. Terus diemin semalam. Tapi emang lebih gampang beli langsung sih.
@@rafi6618 eh saya iseng bikin loh beberapa hari yg lalu. Berhasil malah *bangga
@@apriliarizkyriadini7490 mantap sekali gan, siang ini juga saya coba buat sendiri. Boleh tau udh pernah buat tempe dari kacang kedelai hitam? Atau kacang kacangan lain?
@@hobojump7651 nope. Not a fan of another kind of tempeh except from common soya bean 🤣
I put mine in the oven with the light on and that gets it going. It holds it at about 90F and then the generated heat maintains it the rest of the way. Also, we lived in SE Asia and Japan for years and I always ordered mine through Ragi Indopal. I've never had a problem buying online from them and they are cheap! I still buy through them now that we're stateside. Just another option for you all.
I made my own RAGI.
@@mursiyanimistam5125 how?
I just wanted to let you know your videos have really help change my life. I've been researching for quite some time fermenting but was afraid I would mess up. Seeing how comfortable you are doing it has given me the confidence to try. I thank you from the bottom of my heart. - best wishes
Enjoy yourself with it! You really can't go wrong.
I use a seedling grow mat (with thermostat...$25 on Amazon) instead of the water....works so great, a lot less hassle!. Love the demonstration, I wish this was available 3 years ago when I was learning. I wasted so many batches until I got it figured out.
Can you send me a link of that seedling grow mat with thermostat I can't seem to find it
The good tempe is actually bland, without bitter taste. The bitter taste was indication of old (or almost go to rotten) tempe. However, it's okay to consume it unless you remove the bitter taste because it will disturb your palate. Actually, in indonesia itself, we can use from 'freshly made' to 'rotten' tempe to anything. Nothing to lose, nothing to waste lol. Rotten tempeh usually made it into 'sambal tumpang'. Another variation of 'sambal'. The best tempe is always freshly made tempeh ofc.
minimini no u can’t
Krupuk enak
Fantastic video! I'm a new fan! Thanks again. Ordering from all of your provided links!
Well done. Appreciate your time and dedication to these videos. I love your channel and am so glad I found it!!
My tempeh making fortunes changed when I used my oven as the incubator, with the oven light on as the heat source. Also, as the fungus gets going, it will make the tempeh cake warm, even without an external heat source.
Another great video! I'm going to try. Thank you, John!
Thankyou for your detailed instructions. Have never tasted temphe. I really enjoy your videos...have tried some of your ferments and look forward to more. Enjoy your weekend!
Good trick for the incubator system. Your video gives me inspiration. I will start to make my batches soon using your trick!
Yay your back. Ive watched all your other videos and was waiting for more.
Thank you so much for this video and the shopping list!
Really hope you start making more videos. Look forward to more content
Binging on your videos now 😄 You’re a good instructor 😊 Appreciate the time and thought you put into it!
You're awesome. You seem to always have some interesting projects going on.
Great stuff, I can see you’re very passionate about this.
It's good stuff. What can I tell you?
Thank you for such an amazing and informative instructional video!
You're quite welcome! I hope your tempeh-making begins to yield a better product.
Great tutorial!
Makes me feel like I can do it at home
This is amazing! You are the MacGyver of cooks!
Thank you for the video, great info.
Thank you for all of your wonderful instructional videos. I’ve been watching them since you first started and I have learned so much valuable info and tips from you! I continue to return to these regularly and I just wanted to send my deepest thanks. I realize you are no longer posting and I am just very grateful that you have decided to keep everything still published here. I wish all the very best to you, and thank you again! ..By the way I would purchase these as a series in a heartbeat if you ever think of doing such a thing and I’m sure I’m not the only one!
Thanks for this video. Really great
You always make it so straight forward and simple to do. Thank you.
Good info. Thanks bud.
I suggested that a long time ago. THANK YOU!!!
What is that?
Great tutorial! Cred!
Once made, can the tempeh be used for inoculation of future batches? I propagate Oyster mushrooms from the stem butts of those used in cooking. I toss them into my used teabags and they take off. One teabag gets the whole jug growing. I figured something similar could happen with tempeh. Using your cooler and aquarium tools does have numerous applications. I’m really enjoying your videos and learning a ton! Thanks!
Of course you can. Just watch out because the culture gets more impurities with every generation.
@@BetterDoneYourself True and Rhizopus oligosporus is not one to mess with. My recommendation is to buy it Michael.
Thanks for sharing ✊
Enjoyed watching ur video a lot.
That was Awesome !!!
Thank you for the video🌹
Boiling and using a food blender works fine as well, no need to use a grinder.😊
The incubator is neat for those making tempeh in temperate zones.
Still trying to discover a way to produce the starter. Wonder how the culture originates? 🤣😊
Ziah’s kitchen, she demonstrates how to make a tempeh starter (tempeh Ragi) yourself.
Great video!! By the way, can that miller attach to a power drill instead of manual handle?
Fantastic!
I pre soak my beans over night. Rinse then boil and hour and a half or so. Then I dskin once they cool a bit. Then put in a tray ona towel till they dry a bit. Then add the tempeh starter. Put in hole filled baggies.
Thanks!
thank you
You make it look so easy! I'm on my third try at tempeh and haven't been able to get a full pretty cake of tempeh like that.
What are you doing differently from me? Are you hulling the beans? Are they dry when you inoculate them? Are they drying out too much during the incubation period?
Better Done Yourself I'm doing garbanzo beans for one. I think I made the the first two batches too wet and then over compensated and maybe made the third too dry? I put together the third batch yesterday so it may be too early to tell. On the first two the growth didn't get going until the 3rd or 4th day. I'm using my oven as my incubator which with the light on keeps the temp around 86-89F.
I found that my cakes didn't form tightly after 36 hours. There were still 35% loose beans that weren't packed into the cakes. Do you think it just needs to ferment a little longer?
Jacqueline Oscvirk it wouldn't hurt to try. It just takes a little experience to get just the right amount of moisture in the beans. Let them go a little longer and see!
I am wondering would my preset Proofing option on my oven work ?? OC id need a a container of water in there w them ... the whole perfect temperature/ humidity atospere thing is throwing me a bit. OR PERHAPS MY IPOT ??
I just do not have fish or probes. Tryng to fund a simpler method. Ohhh. I have a heating pad. Maybe ??
I’ve been enjoying a lot of your videos! This one is especially helpful for building an incubator. How large is the inside of the cooler?
I use this "Digital Thermostat Regulator Temperature Controller Socket Outlet" that you can get from Ebay or Amazon. I set the temperature at around 32C. I've tried aquarium heater, but I like "seed germination heat pad" inside a larger cooler. I made my tempeh with skin on. No vinegar. Just starter and soy beans (your choice of beans) in a glass container with open top. It was completely covered by Mycelium 15 hours later. I usually harvest them after 30-36 hours.
Thank you for all of the detailed information! I’m looking forward to preparing my own tempeh. I’m just curious....your yard outside looks so beautiful through the windows. What city or area do you live in?
Boyd Good luck with your tempeh!! I live just north of Washington DC in Maryland.
Thank you sir.
You're a great teacher...very clean, organized and methodical...i'm on my merry way to learning how to make tempeh...been told by dermatologist I may be "wheat sensitive" ...whatever that means! I miss my bloody Seitan when I switched over to veganism..now you gave me hope for Tempeh steaks! :)
SooperToober my wife and I quit wheat a year ago. We lost 30 pounds each!
Better Done Yourself hmm! I quit sugar and wheat for 30 days starting January 7th. Have lost 8 lbs in 20 days. Not sure how much is water. Sleeping a tad better I think. Not sure if it’s no sugar, coffee or wheat?? I’ll keep going to day 30. Thx for the inspirational make it myself approach. I’m just a grasshopper! ;)
Whats an alternative way to make Tempeh with the cooler system set up
Wow that is smart incubator system! But I found easier way from another youtube channel that we can incubate our tempe in the oven. Just put your tempe inside your oven (make sure your oven is clean) and turn on the oven lamp only. Might not work as perfect as he do because we can't control the temperature, but its much easier.
As Indonesian who live in moscow, to find tempe without bitter taste is a luxury. They said that bitter taste came from wrong temperature and humidity in incubation process. Its hard to imitate the temperature and humidity in Indonesia in moscow for making tempe.
Great info. Thanks. Can you use a sous vide system for this?
Cathy Adams No it's an aerobic fermentation so by definition sous vide wouldn't work good thinking thought! I do yogurt in the sous vide all the time.
Hi, I've made tempeh but I just kept it wrapped in a blanket on a heater. I had to incubate it for 3 days to even start noticing the mold. Afterwards it tasted horrible. I've seen some comments on here saying people incubate it in their oven. If I were to do it what temperature should I keep it on? And how wet/dry do you suggest the beans to be for when I put my starter in them? Also, what is the ratio of the soya beans vs the starter? I have no idea how much to use.
Do you have a video on how you made your incubator?
You certainly did a lot of work to get very good tempeh ! I would love to taste the fresh tempeh and learn how to cook with it. !!/:)
Well, now you know how to!
Hi, how many cups of dry soy beans did you start with?😃🌿
I just put on a high shelf with a box over it it’s on up off the shelf for airflow
Phytoestrogens are really good for you. We should worry about the hormones in meat.
Oh yeah, they're so good for you that I needed a month or so for my mental state to rebalance after a 6 month span of consuming phytoestrogen-containing foods daily. Christ, that was hell. I wouldn't wish it on anyone.
@@NormalVegan Do you have evidence to back up your claim?
@@NormalVegan wow, would see alot of the japanese and asian countries would lose their mind
@@NormalVegan As an Indonesian, i rarely are tempe only on some occasion. And you don't really have to eat tempe solely, you ate it with rice or some fish or Meat. I mean its not an everyday staple unless you're dirt poor.
I'm not as worried; I don't eat meat...
Fret amongst yourselves 🤣
Soybeans have phytoestrogens, different from estrogens in the human body. Ppl hear phytoestrogen and think it is a no-no, but they are healthy. Japanese have been eating tofu for years and they don't have high incidents of cancers, as opposed to American and European countries who use a lot of meat and dairy. I also watched a video where the woman didn't bother to remove the hulls, just extra fiber.
can i use lemon juice instead of vinegar in the process of tempeh ? Please do reply and Thanks ! :-)
I just made4 pkgs and ate one two days ago. So delicious
how long does it stay fesh in the fridge if u dont cook it? :O
I've just made my first batch of tempeh, following your video!! I love your videos soooo much!! My question is ... now that it's done and finished incubating ... do I need to do anything with them before I freeze them? They look amazing although I'm sure my first crack at it, they probably could be packed tighter as they are still a wee bit loose in the bag. They smell a bit 'sour' ... but I assume that's the fermentation process doing it's job. They have a nice white coat on 80% of the beans.
Jacqueline Oscvirk it happens. Your beans might have been to wet. Some people steam the tempeh before freezing. I just toss them in the freezer.
I could see some dampness inside the bags after 18 hours fermentatio. Is it expected?
Excellent tutorial. I have 2 questions. First, my tempeh had good mould througout, except a little sof on the perimeter - any ideas? Second, do you boil or steam tempeh before freezing? Thank you.
Just freeze them as they are. And they are best when fried and serve with sambal, Indonesian chilli sauce.
Or put them in your salad or stir fried vegetables.
@@serenew5690 before frying the tempeh, you can marinate it with water, salt and garlic paste. It taste even better. That's how indonesian make their "tempe goreng" or "fried tempeh".
beautiful view in the back
i failed making tempe. The mold is not growing at the middle and after 3 days smell not good. Really expreciate your help
GOODJOB sir..salut from Indonesia
My best recipe of tempeh is Slice 'em into tiny blocks, dry fried 'em, and after that you can make the Spicy caramel sauce (Made from sugar, salt, Red pepper, garlic, onion (opsional), Acid-like spices like tamarine or tomato or may you can also use smoke liquid, and if you like you can add some additional meat-like seasoning) And stir 'em with some vegetable oil, and last pour that crunchy dry fried tempeh into the sauce and cooked it about 5 minutes,
Trust me it tastes amazingly delicious 😋☺️
Can you get spores from store bought Tempeh as a starter in a pinch? For soy-phobic there is black soybeans I heard were the precursors of GMO beans. Hard to find but Japanese consider to have superior health benefits.
No. Store bought tempeh is usually pasteurized. I have a link in the description for non GMO soybeans on Amazon. I tried the black soybeans. Just the skins are black and the insides are a pale green color. To weird.
great video - i have watched a few - you are the first to stress washing your hands at all stage etc. What can you not use a tin of chickpeas and make tempeh with them. Why dry chickpeas etc. Thanks.
I think you can yes
I don't have the grinder. I am doing chickpea tempeh right now. I removed the hull by soaking & cooking the chickpeas with a bit of bicarbonate soda ;) the outer shell just falls away after cooking when rinsing. Should work the same with soya beans
flying frenchman great idea. Do you crush the beans a bit? I’m going to try this!
Your tempeh looks lush 😍
I'm currently attempting to make tempeh.
It's been in the oven with the light on for 25 hours but no fungus has appeared.
There's no point in leaving it any longer because I've made so many errors (not dehulling, boiled for 2.5 hours but the beans are still crunchy, added the rhizopus to wet beans which were possibly 45 degrees Celsius).
I am giving up on this batch.
Is it safe to boil and then fry the soybeans from the failed tempeh?
Alycia Lee I wouldn't. You generally count on the fungus to out-compete anything else that might have started growing in the beans. With no fungus, you don't know what you made.
@@BetterDoneYourself thank you :-)
I live in Langkawi, Malaysia in a very small flat and I don’t have any room for yet, another gadget. Do you have any recommendations for cracking the soybeans? Love your video❤️
Actually, you don't need to crack the beans. After soaking and boiling them, they will become very soft
Thank you, this instruction was amazing. Also, I got distracted..is that a gorgeous orchid in the background by the window??
Sure is!!! It's been actively blooming for 6 months now!
Better Done Yourself thank you!! That's fantastic, and must be a pleasure to behold in person
It doesn't get beheld very long. We cook it and eat it too fast!
thanks! I always love your videos
When the tempeh has finished fermenting after 36 hours, must it be cooked before eaten? Any health concerns? Thank you.
Technically, the beans are already cooked and the enzymes created during the fermentation start to predigest them. So I guess you could eat it at this point. I think it tastes way better fried with some spices!
For Indonesian tasty recipes, try google “Orek Tempe” and “Tempe Bacem”. They are delicious.
Did anyone else notice how aggressively he put the beans in the bags? lol
I just watched a video of a beautifully delicate Balinese lady and this guy is hilariously the opposite ha
Sarah Davies 😂😂
I have what i feel is a better method of hulling beans and preparing them to make soymilk, okara, or whatever.
First up is pre-soak thermal shock in lightly alkalaized boiling water. I'll get to the specifics in a minute, but the purpose is 2-fold. This not only greatly aids the removal of the skins but it also helps jumpstart the process of denaturing the lipoxygenase that is at the root of the grassy/painty/beany flavors common in non-GMO soybeans.
Process: For 1 pt whole dried beans, add 2 qts water to a non reactive pot with 1/2 tsp baking soda, add the beans, bring to boil, and then simmer for 15 mins (no skimming needed). Drain immediately and transfer the beans to a bowl of icewater, and let stand 5 mins. Next, you can remove the skins either before of after an overnight soak in the fridge ... they will be very loose. To remove them, fill a 3qt workbowl with cool running water, and rub the beans vigorously between your palms, using a back and forth or opposing counter rotating pattern with your hands. When the water fills with skins, turn on the faucet and tilt the bowl to rinse away the skins. Repeat about 8-12x or until 90% of the skins are gone. Most of the beans will have fallen in half, which is fine. The result are skinned soaked halved beans that are ready for making soymilk (using either the grind and press before cooking method, or the cook then grind and press method). I guess for tempeh (never made it) you would add a little vinegar (to negate any lingering trace of alkalai) and cook them for an additional 15-30 mins, or until the doneness is where you want it. The prior alkalai step will shorten the cooktime needed, so i'd guess another 15 mins, instead of 30.
Personally, I use the okara for making granola, but I plan to give tempeh a try.
BTW, i use a similar (but not identical) technique for hulling garbanzo beans for homemade hummus.
I've been hearing about 1/2 tsp of soda in boiling water a lot lately. I'll have to pull out the pH meter and see what's going on with that. You would definitely need to adjust the vinegar because that's crucial to preventing other fungii from sprouting up and taking over.
You should really consider fermenting your okara. The nutrients are much more bioavailable after fermenting for a little bit.
Yeah, a pH meter would help finesse that nicely. I used to own one when i was still homebrewing regularly 20yrs ago, but its long since disappeard. Prolly a heck of a lot cheaper now though. For noe, the 1/2 tsp is just a ballpark guestimate.
Anyway, since you seem to be a fellow food science geek, you might find it interesting to read up on lipoxygenase ... if you havent already. It is a relevant topic for soy.
Thanks for the tip. I'll check into it...
Better Done Yourself For the benefit of onlookers, lipoxygenase is a naturally occuring enzyme in soy that breaks down the linolinic acid present in soybeans when they are released by soaking/cooking/grinding ... it is the byproducts of that reaction that cause all of the grassy/painty vegetal notes that most people find disagreeable in soymilk. Over the past 1-2 decades, most of the big soymilk producers have since switched to highly specialized trademarked brands of soybeans (like Golden Vista by Monsanto), which have been either GMO'd or selectively bred to be low in both the key enzyme and linolinic acid, and as a result, most commercial soymilk is now free of the previously mentioned off notes that used to be omnipresent as little as a decades or so ago, and now soymilk is booming in popularity. Now, here is the catch for us DIY people who make our own soy products ... ALL of those new low-lipox strains of soybeans are heavily trademarked and tightly controlled by the big food companies like monsanto ... anyone growing them has to sign agreements regarding who they can sell to or risk ruinous fines. AFAIK, that basically means that those strains are NOT AVAILABLE at the consumer level ... any dried soybeans you buy online, or through mail order, or in a feed store, or an ethnic foods store,are almost certain to be one of numerous older varieties of soybean that have not been modified & trademarked, and which still have the old issues with lipoxygenase and linolinic acid .... which is why it helps to read up on techniques for reducing them at home. Those notes will still be there, but at least there are ways to reduce them a bit. Alkalai is one, long boiling times are another.
Anyway, Ive been dabbling in soy recipes of late, and this is what i've gleaned. Hope it helps others. Cheers.
I wish I had a husband to make it for me.....because I will not buy a grinder and go through all that. I am sure it's delicious and like it not processed... just home made. Good Job.
The one thing that I find annoying and frustrating is following links to sites like Amazon, only to find that item is 'currently unavailable: we do not know if this item will be back stock' The times that has happened are innumerable! No 25-Quart Party Stacker Cooler!
I love phytonutrientes and phytoestrogens
2020 bitte komm wieder, ich vermisse deine videos :-)
seedling heating mat with thermostat works well and its only $25
So strange, just had that thought today. Glad to know it works!! 😀
Robots In Boxes that’s how I do it too! Works great! I put the grow mat in a cupcake carrier, put the mat on the bottom. Put a rack on the mat, put the tempeh on the rack, cover with the lid. Set the temp, and it makes perfect tempeh every time.
Where did u find this seedling heating meat with thermostat I can't find it on Amazon
After you all learn how to make great tempeh from this great video. Its time to learn more about tempeh.
In Indonesia we have proverb "isuk dele sore tempe" (soybeans in the morning, (become) tempeh in the afternoon). This proverb is to describe inconsistencies or lies or to tell if someone can't be trusted. ;D
Hahahaha its true... Im from java indonesia
I just made my first batch of tempeh, with chick peas. It looks beautiful, but it smells and tastes so yeasty/bread-y. Is that normal? I was aiming for the nutty flavor.
Lara Burnett The temperature might have gotten too high and promoted some wild yeast growth.
I'll bet that's it, thanks! It's still good, just different.
Tempe is authentic from Indonesia ...
in indonesia you can buy tempe in a very cheap price.. for about Rp 5000 (less than a dollar)..
I never hull mine. They come out great.
michelle LaFayette Do you at least split them?
Ruff chop, That's it. When lazy I've even used canned. I've added rice, quinoa, blackeyed peas, red beans sky's the limit.
@@j9501b for sure! Love the variety! The important part is to break the skins. You're chopping. I'm cracking. You can certainly leave the hulls in. that part doesn't really matter.
💚
I was preparing myself to do some cool tempeh following some cool instructions... Until 14:55. That's when my dream of Homemade Tempeh died. Keep up the great job haha! This is genius #newfollow
Alaila Fernández I made an incubator with a large cupcake carrier (has a lid) and a heating grow mat (Amazon, $25]. I put the grow mat on the bottom of the cupcake holder, then put a rack on it to hold the tempeh. Then put the lid on to keep the temperature at 90. Works great!
I recently watched your videos on making tempeh and completely enjoyed them but this isn't for the everyday home fermenter. I'm pretty handy but I can't see myself DIYing a fermenter/incubator just so I can make tempeh. I would love you to do a video making tempeh in the instant pot. Now that's practical because who doesn't have an instant pot (or yogurt maker) and also watches your channel? I can buy tempeh for $1.99 at Trader Joe's but I really want to taste homemade. This has to make sense and building a one use, huge, where do I store incubator just isn't in the cards.
Nope. Not an option. Do you think I didn't try to do this in the IP? Unfortunately, the IP doesn't have a setting for 89 degrees F, so you're going to have to get creative. Fishtank heaters are small and cheap. Don't everyone own a cooler? How do you picnic or go to the park?
Better Done Yourself guess I’m going to get creative then. My starter arrives tomorrow. A friend (questionable) gifted me 10# of Laura organic soy beans. She was making soy milk and half her family turns out has allergies with soy. I do love her. I’ve seen some blogs with people using IP’s but I trust you and your techniques. You’re a fermenter and they’re cooks. There’s a big difference. I’m not saying you can’t cook but I watch and respect you for your fermenting knowledge.
I’ll let you know what I come up with. Our coolers are smaller size (mostly for cocktails/wine) since we have huge ones on the boat but they’re way to big. Do you think one of those styrofoam ones used when summer shopping would work.
No. Run in the other direction from styrofoam! It is a petroleum-based lightweight plastic made from styrene, a synthetic chemical classified as a possible human carcinogen by the Environmental Protection Agency (EPA) and the International Agency for Research on Cancer; and benzene, a known human carcinogen according to the EPA.
Better Done Yourself thanks for the information on styrofoam. I assumed it wasn’t a great product mostly because it doesn’t decompose but I never knew the rest of the story.
The funny thing is I live in SW Florida and our garage is in 90 degrees right now and it’s 7 am. We put a temperature gauge in yesterday and it’s high was 93. I’m thinking my garage might be work. It’s a pretty big box
'Atta girl! Now you're thinking! I bet it's super humid too! Start your tempeh first thing in the morning and by the time things cool off after sundown, the mold will be keeping itself warm through the night.
I think storebough usually looks better. But the homemade one tastes better, and that's obviously more important
Will using Non-Organic Soybean OK or making Tempeh? Will it kill the innoculate?
No, it's will work just fine. I go organic because I don't think modifying a plant's genetic structure is advisable. AND I'm not looking to eat any glyphosate as a part of a healthy meal.
@@BetterDoneYourself does consumption of non organic soy to make tempeh increase estrogen?
Indonesian tempe is good food ,low price ..very delicious ,
Alfa Sansan you're lucky!! It's awful here.
I Made it myself ...
Chocholate tempe and tapioca starch tempe crackers is more delicious ...
Nobody:
Mark Cuban: Are you making tempeh?
I don't want to buy a $50 grinder (or any other new device). What's another way?
I found the other way. Simply use a potato masher after soaking the beans. Good alternative.
ok.thanks you very much grain grinder what i mean
Thanks for the video. I like the fact that you boil the soybeans in the same water they soaked in, and I like your method of puncturing the bags over a grating. But I do have to comment that you seem to be a person that does as he's told. For instance you claim that the fungus cannot penetrate the hulls, yet I've seen other videos from people who have made tempeh without removing hulls. I conclude that it's probably a myth that the fungus cannot penetrate hulls, and besides, there's plenty of surface area available on the split beans without hull, so the whole idea doesn't make sense. You should mention at the end that the reason the bag with the T probe got so warm is because the fermentation is exothermic. This fact indicates a problem or a complication in the construction of your incubator, which uses a means to control only the water bath. Other videos say that when self heating starts you don't need an incubator, and so you could probably get away with taking the batches out of the incubator some time before 36 hours.
But where do you get non-gmo soy beans?
Dick Burns There is a brand called Laura‘s soybeans. You can purchase it on Amazon
Use the link in the description.
Better Done Yourself ok, thanks everybody. Love your videos BDY!
Better Done Yourself There are 2 things that freak me out these days. Soy and corn. I avoid them because that seems to be their favorite 2 things to geneticly bastardize.
Agreed. I, too, avoid these "crops". There are still non-GMO soybeans available if you look for them. Corn is too far gone. There is research out there that is showing that fermentation alleviates some of the risks.
what the name that tool?
norcholeh ahmad What tool? Everything is listed in the description.
Holy S. Grinder incubator whayever dude...
Clean water,clean soybean are important to make good tempe..